Jul 12, 2011

French Toast + Buttermilk Syrup


Yuuuuuuuuuuuum

Don't you just want to dive into that pool of deliciousness? Warm, soft, sweet, buttery deliciousness? With a little orange-y zing? And then go run 5 miles?

Forget I said that last part. That's just the crazy in me trying to get out. What I should have said was - Please, sir, may I have some more? Get in ma belly!

This syrup has now been nicknamed "surp" at my house. Like slurp, but without the L. Apparently this is how Ohio-ans say syrup. Crazy people. They probably run, too. Tsk.

Anyway... this syrup/surp/deliciousness was passed on to me years ago, from my SIL. We have never been the same. It's super easy to make and meshes very well with my french toast!

French Toast:

1/2 recipe for Fabulous French Bread (1 loaf day old french bread)
8 eggs
1 c heavy cream
1/2 c honey
1 tsp salt
1 tsp cinnamon
grated zest of 1 orange
2 tsp vanilla
2 T butter

Slice french bread.
Mix all ingredients except bread and butter. Melt butter in griddle over medium-high heat. Dip both sides of bread into egg mixture and place on hot griddle until brown. Flip and brown other side. Remove and keep in a warm oven until ready to serve.

Buttermilk Syrup

1/2 c butter
1/2 c sugar
1/4 c buttermilk
1 tsp vanilla

1 tsp bkg soda

Melt first 4 ingredients. Whisk until smooth. Add bkg soda and remove from heat. Mixture will fizz. Whisk again and serve warm. Dip finger in and lick.

Syrup will look like this after adding the baking soda:

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