Breakfast doesn’t get any better than this; start your morning off with this delicious French toast and syrup recipe.
|Skill: Beginning||Prep Time: 30||Bake Time: 30||Servings: 8-10|
12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup milk
1 cup butter
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon maple flavor
1/2 teaspoon soda
Cut each dinner roll in half. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 8 1/2 x 4 1/2-inch loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan. Remove wrap and bake at 350ºF 20-25 minutes. Remove from pan to cool. Slice to desired thickness. In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.
For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).