Whaaa? What is this — there’s not a drop of maple syrup to be found, after I just created the most beautiful cinnamon french toast?
I was forced to work fast under the unfortunate conditions, as my breakfast was not-so-patiently waiting on its hot plate. Untouched on the shelf was a jar of creamed honey. Raspberry preserves, I thought? So, I mixed the two together. Its pretty genius if you ask me (wink). As they say — the best things in life happen when you least expect.
Cinnamon French Toast w/ Raspberry Creamed Honey
- thick sliced bread
- 1 egg
- 1 egg white
- 2-3 tbsp milk
- 1 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp vanilla
- 2 tbsp raspberry preserves
- 1/4 cup creamed honey (or whipped honey)
Combine all ingredients minus the preserves and honey, and whisk together very well. Preheat large pan with a tablespoon of butter. Soak both sides of bread in the egg mixture and drop in hot pan. Cook on each side for about 3 minutes or until golden brown.
In separate bowl combine raspberry preserves and creamed honey. Pour over french toast and top with powdered sugar (if desired).