Monday, September 5, 2011

French Toast with Quince Syrup

We started off our Labor Day morning with thick slabs of French toast sprinkled with powdered sugar and drizzled with quince syrup. Yum. This makes 4 servings.

4 thick slices of bread
4 large eggs
1/2 C coconut milk
1/2 t pure vanilla extract
1 t ground cinnamon
quince syrup

Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides. Sprinkle with powdered sugar and serve with quince syrup.

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