Tuesday Tips – Cooking with kids – French Toast – the USA Way!

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Cinnamon Vanilla Sugar Overnight  Baked French Toast

Cinammon Sugar is one of those delicious combinations that we used as kids on toast and butter -under the grill and yummy! A great ( if not very healthy) snack! My grandchildren love it too – so here is a truly delicious combination of recipes for you to make for a casual family brunch or something more fancy too!

Nowadays, we use a 50/50  mixture of granulated sugar with cinnamon vanilla sugar and just substitute the  mixture for the sugar in the recipe.  We  also top cookies and muffins with cinnamon vanilla sugar before popping them in  the oven.

Today,  we would like to share recipes for baked French toast, skillet French toast,  plus syrup and whipped cream all using cinnamon vanilla sugar.  Of course, if you don’t have cinnamon vanilla  sugar and don’t want to buy some, you can use a cinnamon and sugar mixture  instead.

Baked French toast is a soft French  toast made by layering the bread and egg mixture in a baking pan the night  before and baking it in the morning. It’s quite like a bread pudding.

This version is made  with Cinnamon Vanilla Sugar.  Cinnamon vanilla sugar is made with a mixture  of cinnamon, granulated sugar, and dry vanilla.  In the oven, the sugar melts creating a  thick syrup with cinnamon and vanilla.

We use a 50/50 mixture of cinnamon vanilla sugar  and sugar in other recipes—just substitute the mixture for the sugar in the  recipe.

This baked French  toast is made up the night before in an 8 1/2 x 13-inch pan. In the morning, you  just pop it in the oven. Let it bake while you are getting ready for the day  and you’ll have a wonderful breakfast for your family.

 Ingredients

 1/2 cup butter

1/2 cup granulated sugar

 1/2 cup Cinnamon Vanilla Sugar

12 slices soft bread

6 large eggs

 1 1/2 cup milk

1/2 teaspoon cinnamon

Directions

                    Preheat the oven to 350 degrees.

  1. Melt the butter  in an 8 1/2 x 13-inch baking pan. Stir in granulated sugar and the cinnamon  vanilla sugar. Layer the bread two slices deep in the pan.
  2. Whisk the eggs and milk together. Pour the mixture evenly over the  bread.  Sprinkle the 1/2 teaspoon cinnamon  over the bread. Place the pan in the refrigerator overnight.
  3. Bake for 45 to 50 minutes or until the bread is browned. Serve hot with your  favorite syrup or make a batch of cinnamon vanilla  syrup or cinnamon vanilla whipped cream  to serve with it.

Top Your French toast with These

Cinnamon Vanilla Cream Syrup

This is a  multi-purpose syrup. It works on your pancakes and it works very well on  desserts and ice cream as well.

Ingredients

2 tablespoons  cornstarch

1/2 cup cinnamon vanilla sugar

1/2 cup granulated  sugar

1 cup cream

1 tablespoon corn  syrup

4 tablespoons butter
Directions

Mix  the cornstarch with the two sugars in a saucepan with a whisk until the  cornstarch is well dispersed. Add the cream and corn syrup and heat until  bubbly and thick, stirring often. Remove from the heat and stir in the butter.

Cinnamon Vanilla Whipped Cream

This is a  luscious whipped cream to use on any desert in a cup of hot cocoa.  It is perfect on apple or pumpkin pies.  The cinnamon in this recipe turns the shipped  cream a soft, light cinnamon color.

This  cinnamon whipped cream takes no longer to make than regular whipped cream—it’s  just a lot better.

2 cups  whipping cream

1/4 cup cinnamon  vanilla sugar

Whip the cream to soft peaks. Add the cinnamon vanilla sugar and  continue whipping.  If you would like it  sweeter, add granulated sugar.

Of course my favorite syrup is one that we make here at The Little Farm – and it is TANGELO SYRUP – which is the juice of fresh tangelo’s mixed with sugar ( far less than you would imagine – about four pints of juice to 1/2 cup of sugar) – simmer gently for many  hours until thickened – you could add some pectin if you want it a bit thicker – and there it is!!

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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all - Grandma to multiple grandchildren, grandnephews and nieces worldwide.
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