Texas Toast  meets Vermont Maple! | The Little Shop of Olive Oils

Texas Toast meets Vermont Maple!

Tracey Wilkinson

Festive Sunday Yummy!  Grab a loaf of Festive Bread French Baguette with our Vermont Maple Balsamic...toast to boast.

Ingredients:

  • eggs
  • 3 tablespoons Local Honey
  • 1/2 cup whole milk
  • 1 teaspoon Vermont Maple Balsamic Vinegar
  • 1 teaspoon cinnamon (set aside some for garnish)
  • 1 pinch Himalayan Sea Salt
  • Festive Breads French Baguette sliced to 1/2 inch (Sundays Only)
  • 3 tablespoons Butter Infused EVOO (separated)
  • maple syrup (for serving)
  • 1 sliced banana (1/2 inch thick)
  • 1 cup blueberries

Directions:

  1. Preheat the oven to 350° F.
  2. Line a baking sheet with parchment paper, coat very very lightly with 1/2 of the butter oil and set aside.
  3. Place the eggs, honey, milk, balsamic, cinnamon, remaining oil, and salt in a large mixing bowl. Whisk vigorously until well combined.
  4. Working with one slice at a time, dip the bread in the egg and milk mixture, flipping to soak both sides. Arrange the bread slices on the parchment-lined baking sheet.
  5. Transfer the baking sheet to the middle rack of the preheated oven.
  6. Bake the French toast for 10-12 minutes, until golden brown on the bottom. Quickly flip each slice and continue baking for 7-9 minutes longer, until the other side is nicely browned.
  7. Remove the baking sheet from the oven.
  8. Scatter banana slices and sprinkle additional cinnamon.
  9. Add blueberries for garnish.
  10. Serve the French toast immediately, drizzled with maple syrup, if desired.

 

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