Sunday, October 24, 2010

Cinnamon Stuffed French Toast with Cinnamon Maple Syrup

Happy Sunday morning! I came up with this for breakfast today. I have said it before, we eat oatmeal all week long and then comes Sunday. There are no rules for Sunday breakfast in my kitchen. Consider yourself warned.

You need cinnamon chips for this, they can be hard to find. I have only been able to find them in one local store (Macey's, if you live in UT) They are so yummy and I have so many recipes brewing in my head in which to use them. Stay tuned for those and in the mean time, try to get your hands on some of these:

Cinnamon Stuffed French Toast
with Cinnamon Maple Syrup

For the Syrup:

1/2 cup butter
1 cup buttermilk
1 Tablespoon corn syrup
1 Tablespoon vanilla
1/4 teaspoon cinnamon
1 cup sugar
1/2 cup powdered sugar
1 cup maple syrup
1/2 teaspoon baking soda

In a large saucepan, heat butter, buttermilk, corn syrup, vanilla, cinnamon and sugar to a simmer. Add baking soda and stir with a whisk for a few seconds (beware, the baking soda makes it rise fast so be sure to stay with it and stir until you remove it from the heat). Remove from heat. Add powdered sugar and maple syrup. Serve warm.

Stuffed French Toast

1 loaf dense bread, sliced
4 ounces cream cheese
1 Tablespoon brown sugar
1/4 cup cinnamon chips

4 eggs
1 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon

Mix cream cheese, brown sugar and cinnamon chips. Spread mixture over slice of bread and place another slice of bread on top of it to make a sandwich. In a shallow dish, whisk eggs, milk, vanilla and cinnamon together. Dip bread into egg mixture on each side. Place on heated griddle until toasted.

The melt-y gooey goodness of the cinnamon chips makes me want more.
The cinnamon syrup tends to do that too.