Yeasted Meringue Coffee Cake- French Toast Sticks with Buttermilk Syrup

by Suzanne on April 7, 2011

in Breakfast

French toast and coffee cake what a treat!  This French toast is extra special because it was the meringue filled coffee cake that was actually a yeast bread that I made for the Daring Bakers challenge.  The bread ended up being a bit flat after it was baked so I cut it into strips and decided the bread was thick & dense enough to be french toast that could be dipped into the syrup.  What a good choice it was to make french toast out of it because it was so delicious.  The cinnamon and chocolate with almonds inside the bread made all the difference in turning ordinary french toast into extraordinary.  Another element to making this dish wonderful is the buttermilk syrup that my friend Maria posted on the Mother Huddle.  I just love the flavor of butter milk syrup, and I think I could drink it.  I highly recommend you make the coffee cake and then plan to make some of it into this french toast you will love it.

Yeasted Meringue Coffee Cake- French Toast Sticks with Buttermilk Syrup

5 eggs
2 cups of milk
3/4 of a loaf of yeasted meringue coffee cake

Step 1: In a rectangle pan or square pan whisk together the eggs and milk.
Step 2: Cut the bread into narrow strips.  Soak each piece in the egg mixture for 1 minute on each side.
Step 3: Cook the bread in a  large skillet on medium high for about  3-4 minutes turning once. The bread on the bottom should be nice and brown before  you turn it over.

Buttermilk Syrup
1/2 cup buttter or 1 stick
1 T. Karo syrup
1/2 cup buttermilk
1/2 tsp. baking soda
3/4 cup sugar
1/2 tsp. vanilla

Step 1: Combine all ingredients except vanilla in a sauce pan. Bring to a boil and boil for 1 minute.
Step 2: Remove from heat and add 1/2 tsp vanilla.

Serve: Warm with french toast or pancakes.

Notes: If you don’t want to bake the bread just use a dense french bread

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1 Heidi April 7, 2011 at 3:44 pm

Buttermilk syrup is my new fav!! I used Rebecca Cook's recipe (no corn syrup in hers), but you add the baking soda after it has boiled for a minute. It then foams up, so make sure you use a deep saucepan. This syrup is awesome!

2 Suzanne April 7, 2011 at 10:19 pm

Heidi, if you add the soda while it’s cooking you don’t get the foam if you only boil it for 1 min. though you have to be careful.

3 Merut April 10, 2011 at 5:05 am

I don't think I've ever had buttermilk syrup. My meringue coffee cake was really dense, so I could see how it would make for great French toast. I have plenty left-over so I"ll have to give this a try.

4 Suzanne April 10, 2011 at 5:35 pm

You are in for a treat with the buttermilk syrup! Hope the french toast is great for you.

5 Kristina @ A Home Ma April 12, 2011 at 4:20 pm

Yum! This looks so good! I'm definitely going to try this!

I'm stopping by from the UBP…it is going to take me a while to go through all of the links, but I am really enjoying meeting new bloggers! I'm always looking for new recipes to try so I can't wait to try some of yours!

Come over and visit to see how I am creating a healthy home for my family if you get the chance! I'm your newest follower!

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