Tuesday, February 26, 2013

Coconut Syrup and French Toast

Good morning my lovely readers! This past weekend might have been the best weekend in the history of weekends for me. Did I just hear you ask what I did? Well let me tell you... I did nothing. Well mostly nothing. I spent most of the weekend alone, in my house. It was glorious. Well in this state of euphoria I made myself some coconut syrup on French bread French Toast.

This syrup was the most amazing thing that has touched my lips in quite some time. I wish I was a better photographer to show it all to you, but alas... I am not. Maybe if I was using something other than my iPhone my pictures would be better, but alas... I am not. :) My syrup was so decadent and so incredibly rich. It was also extremely easy to make and I will never taint my French toast again with maple syrup.

Without further adieu, I present to you my lovelies coconut syrup in the making and eating process:

Coconut Syrup Ingredients:
1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving.  

Take a picture of the flowers in your kitchen window sill that have lasted an amazing 2 weeks:

French bread French Toast ingredients:
4 eggs
1 c. milk
1/4 tsp. salt
2 tsp. vanilla
1/4 c. + 2 T. flour
1 lg. loaf French bread, sliced thick (about 12-13 slices)

In bowl, combine all ingredients except bread. Whisk until mixture is lump-free.

With one large loaf of fresh French bread, slice it thick: 

Quickly dip both sides of bread in mixture and place on greased, hot skillet (heated to 325 degrees). Flip over when browned.

Serve with hot Coconut Syrup.
 The left over french toast freezes quite well also. You can then just pop it in the microwave for a minute and it keeps its texture and consistency.

The serving dish is one of the few things I have left from my mother. It is the china that has been passed down in my family for a few generations now.

 Take a picture of your empty plate to share with all your friends. 

Save the extra syrup and give to your friends. It has to be microwaved and mixed up to use again but it keeps really well.

What I would do differently.... I would not use the flour in the french toast recipe, no matter how much I whisked it would not stop being lumpy. Also, it is essential that you cut the bread straight with no sharp edges, otherwise it will cook in some areas and not in others.

Overall, this was the best dang syrup I have ever eaten in my entire life. I had it for breakfast Saturday, breakfast Sunday, and dinner Sunday... and I still want more but my arteries are objecting.

I hope you all try it and enjoy it as much as I did... I'm having brunch at my house at the end of April in your pajamas... if you really want to try it, come over.


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