Description
A friend of mine mentioned a great little breakfast place in Colorado that serves Root Beer French Toast. I’ve never eaten there, but I could only imagine. So, I told the family about this and we all agreed I needed to come up with something, too. I think it was really funny that as I was cooking and taking pictures for my blog, Julie & Julia was on in the background.
Ingredients
- FOR THE FRENCH TOAST:
- 2 whole Eggs
- ½ cups Milk
- 1 teaspoon Root Beer Extract
- 1 teaspoon Vanilla Bean Paste Or Vanilla
- 1 pinch Salt
- 1 loaf French Bread Or Brioche
- _____
- FOR THE ROOT BEER SYRUP:
- 1 cup Very Hot Water
- 1 cup Granulated White Sugar
- 1 cup Brown Sugar
- 1 teaspoon Root Beer Extract
- ½ teaspoons Vanilla
- ½ teaspoons Butter Flavoring
Preparation
In a bowl or pie plate with at least 2″ sides, mix together eggs, milk, root beer extract, vanilla, and salt. This is not a pretty color. Slice your French bread into 1/2 inch slices. Get a non-stick pan nice and hot and spray with non-stick cooking spray.
Get your dipping station ready. Dip both sides of bread slices in the egg mixture, coating both sides, and add to the hot pan. Spray the tops of the bread with non-stick spray too and flip when bottoms are loosened from the pan and golden brown. Remove to a plate when both sides are golden brown and top with butter, root beer syrup, whipped cream, and a marachino cherry.
Root Beer Syrup:
Combine very hot water, granulated white sugar, and brown sugar. Heat in the microwave 30 seconds at a time and stirring until all sugar is dissolved. Add the extracts and flavoring. Serve over Root Beer Float French Toast.
