Cinnamon Explosion French Toast
Cinnamon Cream Syrup
(Recipe from allrecipes.com)
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
5 ounces evaporated milk
Cinnamon Whipped Cream
1/2 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon cinnamon
1 loaf unsliced cinnamon bread (we used Cinnamon Burst from Great Harvest)
For the syrup, combine the all but the milk in a saucepan and bring to a boil; boil for 2 minutes, stirring frequently. Cool for 5 minutes and then stir in milk; set aside until ready to use.
For the whipped cream, beat cream with powdered sugar and cinnamon until stiff peaks form. Put in the fridge until ready to use.
For the French toast, heat a large frying pan or electric skillet and spray with nonstick spray. Slice the bread into 1-inch-thick slices (or 1 1/2 inches if you prefer); set aside. With a fork, beat together the eggs with a desired amount of milk and cinnamon (just like a regular French toast mixture). Dip bread slices in both sides of milk mixture and then cook until nicely browned on each side. Serve with the syrup drizzled over top and a dollop a the whipped cream. Garnish with the pecans.
TIP: If this is TOO much cinnamon for you, just make regular whipped cream without the cinnamon.