- 4
Ingredients
- For the French Toast:
- 1 loaf of your favorite artisan bread
- 3/4 cup milk
- 3 eggs
- 1 tsp vanilla or maple extract
- For the Maple Caramel Syrup:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/2 tsp maple extract
- 1/2 tsp vanilla extract
- pinch of salt
- Additional:
- 2 bananas, sliced
- 1/2 cup chopped pecans
- optional: whipped cream or vanilla ice cream
Preparation
Step 1
Preheat an electric griddle (preferable) or skillet to medium heat. Place a pat of butter on the griddle or skillet to melt while heating.
Whisk together the eggs, milk, and extract. Dunk a slice of bread into the mixture (flip over if needed to coat both sides) allowing the liquid to soak into the break for a moment. Place the slice of soaked bread on the griddle to cook until the first side is golden brown. It takes mine about 3-5 minutes to get perfectly golden brown using a Cuisinart griddler (you'll have to experiment with your own to find the right time).
Continue to do this with all slices of bread, flipping to cook on the other side once the first is done.
Meanwhile (I usually do this while the bread is cooking), melt the butter for the syrup on medium-high heat in a small saucepan. Add to it the brown sugar, heavy cream, and extracts. Whisk together until smooth and sugar is dissolved. Allow mixture to come to a boil and boil for 3-4 minutes, stirring only occasionally.
Once syrup is slightly thick (it will thicken a bit more as it cools), stir in the sliced bananas and pecans.
Spoon over the cooked french toast. Top with whipped cream and more pecans if desired.