Magnolia French Toast with Vanilla Maple Syrup

 

I had 4 eggs in my fridge. Not nearly enough to feed my kiddos. They inhale scrambled eggs. I didn’t have any meat thawed and I thought how do I stretch these eggs? FRENCH TOAST of course! I thought I wasn’t going to get many pieces out of 4 eggs, but then I checked Joanna Gaines’ cookbook Magnolia Table II and her french toast recipe only called for 4 eggs.. .PERFECT I thought! And it WAS!

I also made the Vanilla Maple Syrup and used the Braided Loaf. This created a trifecta of french toast perfection.

 

Ingredients

French Toast

• 6 tbsp butter, salted, melted, plus more for cooking
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/3 cup oat milk, slightly warmed (or other preferred milk or cream)
• 1 tsp vanilla
• 4 large eggs, room temp
• sliced bread (the amount will depend on thickness of slice and how long you allow it to soak)

Vanilla Maple Syrup

• 1 cup sugar
• 1 cup water
• 2 tsp vanilla
• 2 tsp maple extract (or use real maple syrup like I did)
• pinch of salt (optional)

Instructions

French Toast

1. Melt butter in microwave or in a small saucepan over low heat.
2. Place brown sugar and cinnamon in a bowl. Pour the melted butter over the sugar cinnamon mixture. Mix thoroughly . Add warmed milk (important to slightly warm so butter doesn’t solidify) and vanilla. Mix until well combined and then add the eggs, mixing until completely smooth. I like to use an immersion blender to make a smooth mixture.
3. Preheat electric griddle on 250/300 (or use a skillet on low-medium). Grease with butter. Dip the bread in the custard mixture and place on the griddle. Cook on either side until both sides are golden brown, adjusting the temperature to prevent burning.
4. Transfer cooked pieces to a wire rack in the oven at the lowest temperature or warm function.
5. Repeat until all the mixture is used up.
6. Serve with salted butter and vanilla maple syrup and a generous dusting of powdered sugar.

Vanilla Maple Syrup

1. In a medium pot, combine sugar and water and bring to a boil. Add the extracts and lower the heat to lowest temperature. Simmer for 20 minutes, stirring occasionally.
2. Store in the fridge, reheat to serve.