I really hate to brag, but I do make the best French toast! ;) The trick is to incorporate the syrup in the batter. Then you’re left with a moist, yet crispy toast, just sweet enough but not overpoweringly so. Finish it all up with a drizzle of fresh strawberry syrup and a dusting of confectionner’s sugar.
Maple French Toast
3 large eggs
A pinch of salt
1/4 tsp nutmeg (or to taste)
1/4 tsp cinnamon (or to taste)
1/2 cup maple syrup (no table syrup crap!)
1 cup milk
1 loaf of day-old crusty bread, sliced into 3/4″ thick slices
Beat eggs, salt, nutmeg, cinnamon and syrup until well blended. Add milk.
Heat non-stick pan over medium heat and melt butter. (Don’t let the butter to brown or burn!)
Dip bread in batter mixture, make sure the bread is well saturated with the liquid. Place in pan and cook until both sides are nicely browned.