Boudin cinnamon toast

23 Jan

Recently I’ve been hankering for the pure maple syrup the Boyfriend bought during the holidays, but of course no one just eats syrup.  So this morning I decided to make French toast for us.

    Boudin Bakery sourdough bread
    Three eggs, beatened
    One teaspoon of vanilla extract
    One tablespoon of cinnamon
    Highland Sugarworks 100% Grade A Maple Syrup

I personally chose Boudin’s sourdough because it provided complementary flavor and amazing, contrasting texture.  Feel free to complete the toast with raisins (not photographed, but I did garnish the Boyfriend’s plate with them).

(More photos).

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