1 Large French baguette cut into 1 ½” hearty slices
1 cup whole milk or half ‘n half
3 large eggs
1/2 tsp ground cinnamon
2 Tblsp unsalted butter, melted, plus 2 Tblsp for cooking
1/4 tsp salt
1 Tblsp vanilla extract
Room temperature butter
Sheila G’s Brownie Brittle™ Crush (to taste)
Real Maple Syrup
Whisk milk, eggs, cinnamon, salt, and vanilla in a large bowl until well blended.
In batches, dip bread in milk mixture until saturated but not falling apart. About 20 seconds per side. Using a firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off, repeat with remaining slices. Place soaked bread on a medium size skillet at medium high heat that has been coated with butter or cooking spray.
Cook each side approximately 2 minutes or until desired doneness. Remove from skillet and put on serving plate.
Finish the french toast with butter, maple syrup and Sheila G’s Brownie Brittle Crush. Serve with seasonal fresh fruit.
In 1992, Sheila G. Mains, better known in the food business as Sheila G, took a treasured family recipe for fudge brownies and baked her way into a thriving business. You may even have tasted one of her rich, dense squares of heaven at some of our nation’s finest restaurants and theme parks. So, where exactly did the inspiration for her scrumptious new Brownie Brittle™ snack come from? Read more...