Cinnamon Swirl French Toast

French Toast Batter

1 qt cracked aggs

3 cups milk

2 Tbls real vanilla extract

1 Tbls cinnamon

Mix the eggs with the milk, then stir in the cinnalmon and vanilla. 

Sometimes the cinnamon will clump, so do you best to have it be well distributed throught the batter.

Caramel Sauce

3 cups brown sugar

1 cup light corn syrup

¼ # butter

3 vol oz heavy cream

1 ½ tsp real vanilla extract

Combine all ingredients in a pot and allow to come to a low boil.

Wisk well.

Add a pinch of salt when done.

So what we do is slice the cinnamon bread into ¾ inch thick pieces.

Dip into the batter and allow to ‘soak’ for a moment.

If the bread gets too soggy, it will not cook through and be mushy in the middle.

If you don’t get enough batter throughout the bread, it will be dry – so work towards a happy medium.

Place on a hot griddle and cook on each side until lightly brown.

I suggest popping in a 350 degree oven for a few minutes just to get it really hot all the way through.

Top with the warmed caramel sauce and shipped butter.