You will never choose maple syrup again…
(Note from Kathy…Warm and buttery homemade syrup over crispy-on-the-outside, creamy-on the-inside french toast made in a WAFFLE maker…I’m telling you, you MUST make this incredible recipe from Chelsea & Kallie (my daughters) as soon as possible! They have made this for us several times at Brave Girl Camp and family events and I asked Chels to do a guest post for us today to share it with our Brave Girl friends…it’s a perfectly DELICIOUS recipe for any fall morning. Enjoy!! xoxoxoxo)
At my house, this is our very favorite breakfast. My sister, Kallie shared her Buttermilk Syrup recipe with us and now we make it every chance we get. Saturday breakfast, breakfast for dinner, breakfast with friends, breakfast at the cabin, Christmas breakfast…
When the recipe starts like this…
…it’s bound to be delicious, right? Right.
Begin by melting 1 cube (1/2 cup) of butter in a deep, heavy saucepan. Add 1 cup of sugar, 1 cup of buttermilk, 1 Tbsp vanilla and 1 tbsp corn syrup and bring to a boil. Next, add 1/2 tsp baking soda and this…
…will turn into this!
It makes it so foamy and delicious. You are going to love it, I promise.
(I found this bottle at the $1 store…it’s just perfect for this syrup!)
Now on to the french toast. First, you will need 6 thick slices of bread (sourdough is especially yummy). Combine 2 eggs, 2/3 cup milk, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp vanilla and a pinch of salt. Wisk together until it is mixed well.
Dip the bread in the egg mixture, coating each side well. Normally, you would put in onto a hot griddle (which happens to be ALMOST as delicous), but we like to use our waffle iron. This add a wonderful crispness to the edges and creates perfect little pockets to hold on to that yummy syrup!
Plate yourself up a couple pieces….and don’t even think about being stingy with the syrup! You could serve it with bacon & eggs, hashbrowns & ham, but to be honest, this little beauty might be all you need.