What could be better than French toast?

Published 11:44 am Wednesday, July 15, 2009

This week has been very hectic for me. I’m getting ready for the big sale Saturday the 18th at the Highway 80 shop, working at the new one downtown plus all the everyday goings-on.

I have to say, I did not feel very inspired to experiment with anything new.

After working late Sunday night, I slept in Monday morning. I woke up to the sound of thunder and pouring rain on our tin roof; the kind that makes you want to stay in bed.

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At about 9:30 a.m., I stumbled into the kitchen, ground up some Green Mountain Mocha Java and put it on to brew.

You know, even after smelling coffee every day, I still love the smell of freshly ground and brewed coffee. I poured myself up a cup and stood in the kitchen thinking, “What do I want to eat?”

There it was, staring me in the face, inspiration. It was a loaf of cinnamon bread, and I started thinking about French toast with syrup and pecans and, if that’s not enough, I’ll fry up some bacon and crumble it on top. A truly sweet and salty late, lazy morning breakfast. Now that’s literally a mouth full.

Sweet and salty

cinnamon French Toast

For the French toast:

4 eggs

1/3 cup heavy whipping cream

1/4 cup brown sugar

a pinch of salt

2 tsp cinnamon

1 tsp nutmeg

about 10 slices of cinnamon bread

butter for frying

For the syrup:

1/2 cup dark brown sugar

2 tsp water

1 cup Yellow Label Syrup Topping

1 cup toasted pecans

1 lb Apple wood bacon


Cut up bacon small and fry, set to the side on paper towels to drain.

Toast pecans and set to the side. In a sauce pan, heat water and brown sugar on medium heat until dissolved.

Add the syrup and bring to a boil for about 1 minute and place in heat-safe container you can use to pour. Set on table.

Whisk together the first six ingredients and pour into a pan to use for dipping bread in. Heat a skillet (I used a shallow iron one) and melt a little of the butter in the pan.

Take your bread and coat it well in the egg mixture and place in buttered pan.

Cook well on both side. Repeat this until all the bread is used.

Take your lovely golden French toast and pile it high wit the pecans and bacon and then the syrup. Indulge!

Until next time, have fun in the kitchen, experiment, and indulge your cravings.

Laura Clements is the manager of Kafe Buzz