Monday, February 28, 2011


Just over a year ago, I posted some breakfast for dinner recipes. Tonight I made the last recipe from that post and it was so good I just had to post it again! I did make a couple changes this time around, not necessarily for the better, but more for to save a little time and money! Usually cutting corners leads to a horrible outcome, but not this time! First, I used regular old white bread and it was very fresh/soft. Second, I did not buy whipping cream, so I used half and half to make the syrup. It still tasted delicious, it just didn't get very thick. I only made 1/2 a batch as I wasn't sure how it was going to turn out, and I did not have enough sugar in the house for a full batch. Third, we had Redi Whip in the house, so we used that instead of making whipped cream. Finally, I only used two eggs and guessed on the half and half because I wasn't planning on making a full batch. The version below is the best, but what we had tonight was so good, I wish I had made more than 8 pieces! 

French Toast with Vanilla Cream Syrup
You will need French bread, half and half, eggs, sugar, vanilla, corn syrup (dark or light), whipping cream and berries

For the bread:
Cut French bread 1/2 inch thick
combine 1 1/3 cup half and half, 4 eggs, 1 Tbsp sugar, 1/2 tsp vanilla

Dip the bread in this mixture. Don't let it soak up too much or your bread will be soggy, but make sure it is wet through. Cook in a pan or griddle. (I made 1/2 a batch-about 6 pieces-one night and made more of this mixture for the rest of the bread the next day)

Serve with Vanilla Cream Syrup
Stir together 1/2 cup sugar, 1/2 cup corn syrup (recipe calls for light, I only had dark and it was fine) and 1/2 cup whipping cream over medium heat and simmer until melted. Remove from stove, add 1 tsp vanilla. Cool, then whip until thickened.

If you want, you can make Whipped Cream using some of your remaining whipping cream. I Googled "How to make whipped cream with whipping cream" and it said to use a metal bowl and put the bowl and whipping cream in the freezer for a while, so I did. Then I whipped the cream with my mixer for a minute or so until it started looking thick. Then I added some sugar and vanilla, then whipped it again. It looked right and tasted good, so I must have done something right!

This might seem like a lot of work, but it really isn't, especially if you make it how we did tonight, and it is just so good. Don't forget the strawberries!!


retha said...

You might want to bring some corn syrup with.

retha said...

Yes, we do have that here.
Differently definitely, but I'm certain you will also learn recipes with local ingredients.

retha said...

Another one.

You'll also learn of Appletiser -if you have not already.
We knew people from the Netherlands, every time they came to SA they bought their stock.