Brown Sugar Maple French Toast

I’m going to share something a little crazy this week: I don’t really like maple syrup on my breakfast foods. I know, it’s practically heresy.

Don’t get me wrong, I’m a huge fan of using it as a white sugar substitute in muffins and other recipes, but don’t drown my breakfast foods in it! [For more information about the differences between maple syrup and pancake syrup, and getting your money’s worth, check out this article.]

My son recently fell in love with French toast, but like me, he doesn’t eat much syrup. (Also any way that I can avoid a three and a half-year-old covered in syrup is fine with me!)  So that got me thinking…how can we add that wonderful maple flavor without all the goopy syrup? I’ve seen some recipes that call for using maple syrup in the recipe, but I didn’t think that would provide the flavor and the egg wash consistency would be strange and sticky.

And then it hit me, and it was so simple! Pure maple extract, of course! French toast is so easy to make, even with these changes, I can’t believe I haven’t been doing this forever. I also decided to use brown sugar instead of the white sugar used in most recipes, because I think the brown sugar flavor complements the maple really nicely.

Ingredients

  • 2 tablespoons coconut oil for the pan
  • 1 teaspoon maple extract

Directions

  1. Melt the coconut oil over medium to medium-high heat. I used a griddle set at about 325  degrees F, so you may have to do a little experimentation if you’re using a frying pan. The important thing is to not let the oil become smoky or you’ll have to start over.
  2. Combine the cinnamon, nutmeg, and sugar in a wide bowl. Make sure to work out any large lumps.
  3. Add the eggs, milk, vanilla and maple, and whisk together until fully combined.
  4. Dip the bread in the egg mixture, letting each side soak for 5-10 seconds. Lay flat on the griddle or in the pan and cook until browned, then flip and cook the other side. Add butter on top and serve hot.
We’ve recently started having eggs delivered through RWC partner The Neighborhood Harvest, and they’re seriously amazing.
I wish I could share how good this smelled with you!

All said, this was more than enough breakfast for the 3 of us and can be easily multiplied for a bigger crowd. It also took less than 20 minutes start to finish and was fairly easy to clean up, so it’s definitely a winner in my book!

My family has had crazy schedules this semester so weekend breakfast is often the only meal we can all enjoy at a leisurely pace. It’s nice to have a quick and delicious meal we can all enjoy. What’s your favorite breakfast tradition?

Have a great week, #RWC!

-Amy

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