Our Version of Kneader’s French Toast and Carmel Syrup

Kneader's French Toast with Caramel SyrupI can barely even call this “our” version of Kneader’s French Toast.  I just simplified the process and added a little vanilla to the syrup.  I had to post it because it has become an all time favorite breakfast around here, and if you don’t have a Kneaders nearby you have to try this recipe!!!  The syrup is especially addicting and delicious, and in true Kneader’s fashion, you have to top it off with some strawberries and whip cream.  Kneaders actually posted this recipe themselves, you can find the link here.

Our Version of Kneaders French Toast and Caramel Syrup

Our Version of Kneaders French Toast and Caramel Syrup

Ingredients

    For the French Toast
  • 1 un-sliced loaf of cinnamon bread
  • 6 eggs
  • 1/2 c. milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 Tbsp brown sugar
  • strawberries
  • whip cream or cool whip
  • For the Caramel Syrup
  • 1 c. brown sugar
  • 1 c. heavy cream
  • 1 c. light Karo syrup
  • 1 tsp. vanilla

Instructions

  • Slice the cinnamon bread into 6 to 8 slices, depending on a how thick you like it. Preheat a large griddle to 325 degrees, or a large pan over the stove on medium heat.
  • In a large bowl, combine eggs, milk, cinnamon, vanilla, and brown sugar. Dip each slice into the mixture, be sure to completely coat, then cook on the preheated and buttered griddle until both sides of the bread are a golden brown.
  • For the syrup, combine all the ingredients in a saucepan over medium heat. Stir and heat until the sugar is completely dissolved.
  • Serve french toast with warm caramel syrup, sliced strawberries, and whip cream or cool whip.
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