CINNAMON-RAISIN FRENCH TOAST

May 2, 2020

 

Ingredients
4 large eggs
2/3 cup whole milk
Loaf Cinnamon-Raisin bread
1 tablespoon Butter Olive Oil, plus additional to serve
1/2 cup pure maple syrup
2 tsp Dark Chocolate Balsamic vinegar
Pinch of sea salt

 

Directions
Cut the bread into ¾ inch slices. Place slices on a sheet pan and toast under the broiler for 1-2 minutes, just until lightly toasted. Flip and toast on the other side. Remove from oven and reserve. In a small serving cup mix the maple syrup with the Dark Chocolate Balsamic Vinegar. In a small bowl, whip eggs until blended. Transfer eggs to a larger bowl. Add the milk and salt to the eggs and whisk until blended. Soak each piece of bread in the eggs/milk mixture, turning several time so soak up the liquid.
Set fry pan on medium high and add the Butter Olive Oil and heat until bubbly. Working in batches, place bread in the pan and fry for 1-2 minutes, flip and cook on the other side. Add additional Butter Olive Oil between batches if necessary. Serve with the maple-balsamic syrup and additional Butter Olive Oil.

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