Cinnamon Cream French Toast

At the weekend I love to do a special treat for us for breakfast. More often than not it won't be a fry up like bacon and eggs. I save those type os things for weeknight meals, especially when I am short on time and or ingredients.  You can't beat a bacon and egg supper.   Breakfast though, I tend to treat us to other things, like muffins, or breakfast casseroles, pancakes  . . .  and delicious versions of French Toast.

 

 French Toast was not something my mother ever made for us when I was growing up.  (AND my father was French!  The first time I ever remember hearing about something called French Toast (or eggy bread as it is also called over here) was when a girl at school told me about it.  (I was always a foodie!)



Her mother always made them French Toast for dinner every Friday.  (Probably because they were Catholic and they didn't eat meat on Fridays.)  She made it sound so exotic and so delicious.   I remember being very excited one Friday when she invited me to go home with her for dinner.



I can remember almost being giddy with excitement and I was not disappointed.  It was fabulous.   I truly, truly enjoyed it, and . . .  to my best recollection  . . .  it was done very simply.  Nothing fancy there.

 

One of the things which makes THIS version really different and delicious is that a bit of flour is used in the egg mixture that you soak the slices of bread in.  This makes for a very fluffy light version of a favourite dish.  Another thing which makes this very special is  . . . the syrup!  A lovely, rich, deliciously cream Cinnamon Cream Syrup!



Oh boy, this is sure some good.  I hope that you will give it a go and try it out for yourself.  If nothing else, at least make the syrup to have with your next batch of pancakes.  Love, Love, LOVE.  Just beautiful.

*Cinnamon Cream French Toast*

Serves 4-6

Printable Recipe 

Light and fluffy with beautiful cinnamon flavours and a gorgeous creamy syrup.

For the French Toast:

35g of plain flour (1/4 cup)

225ml milk (1 cup)

pinch salt

3 large free range eggs, lightly beaten

1 tsp vanilla

1 TBS sugar

1/2 tsp ground cinnamon

12 thick slices of French Toast

For the Cinnamon Cream Syrup:

190g of sugar (1 cup)

120ml golden or corn syrup (1/2 cup)

60ml water (1/4 cup)

5 fluid ounces single cream

1 tsp vanilla

1/2 tsp ground cinnamon

To make the syrup, combine the sugar, golden syrup and water in a small saucepan.  Bring to the boil over medium heat and then cook, stirring, for     two minutes until thickened.   Remove from the heat and whisk in the cream, vanilla and cinnamon.  Keep warm.

To make the french toast, sift the flour and cinnamon into a bowl.  Slowly whisk in the milk.   Whisk in the salt, eggs, vanilla, and sugar until smooth.  Heat a large nonstick frying pan or griddle over medium heat.  Spray with some nonstick canola cooking spray.    Soak the bread slices in the egg mixture until saturated.  Cook the bread slices on each side until golden brown.   Serve warm with the syrup.



Are you hungry yet???