Tuesday, February 12, 2013

Citrus & Cinnamon French Toast


I love breakfast foods, and brunch foods, but we rarely do much for breakfast and we rarely make it out on a Sunday morning for brunch. Every so often, we make a delicious breakfast/brunch on a Sunday morning. This past Sunday was one of those Sundays.

We made French Toast, but instead of regular French Toast with regular maple syrup, we made a citrusy syrup - maple syrup to which we added orange juice & zest plus honey.
Maple~Orange~Honey syrup
There was cinnamon, nutmeg, honey, and orange zest in the egg & milk mixture. We also made bacon - because every brunch should have bacon. Or sausage. The result was delicious - especially when you took a forkful with a bit of bacon and a piece of clementine and a piece of syrup covered French Toast. The clementine slices were not as sweet as the syrup, which was nice, and the bacon was a good salty counterpart to the sweet syrup.
We both really liked the citrus addition to the toast & syrup. I am not so sure it's necessary to add the honey and I think next time we would omit it. I'd also add more cinnamon next time. We made half the recipe because it was just the two of us. Neither of us likes to drown our French Toast/waffles/pancakes in syrup, so even though this syrup was really, really tasty, we had some leftover. Hopefully, it'll keep until next weekend and hopefully, we'll make brunch again.

The syrup:
Grated zest & juice of 2 clementines
3/4 c maple syrup (we used some we had received in our CSA)
2 tbsp honey
1 tbsp butter
In a small saucepan, combine zest, juice, maple syrup, and honey. Bring to a boil and cook for 1 minute. Whisk in butter. Reduce heat to very low and keep warm.

French Toast egg mixture:
4 large eggs
3/4 c milk
1.5 tsp grated clementine zest
1 tbsp honey
1/4 tsp cinnamon
1/4 tsp nutmeg
8 slices French bread

From the Costco Cookbook we got last Thanksgiving.

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