If I cherish you, I will sometime in my life, make this for you

Ok- I might even make it for those I don’t cherish so much, just to rub it in. Ha! The Blender French Toast with Coconut Syrup is that ridiculous. It had 21 re-pins in less than 12 hours of putting it on my food board! Hence why I felt it needed to be made!

Here’s the link
http://cookingalamode.blogspot.co.nz/2010/03/blender-french-toast-with-coconut-syrup.html

And my latest adventure in my real kitchen..
After countless trips to the grocery store, I’m resigned to the fact that I will always forget something and today was no exception. ‘No need to make this a big deal- just get back in the car Brandie.’ Truly folks, this is crazy common for me. Besides, you never know what adventure or friend you might run into! Today, it was a car show on the street in front of the store. I must admit, it was hard not to kick this dinner to the curb and enjoy my comfort zone of cars, but I’m SOOOO glad I made this!!!!

Here’s how it went for me…

All my ingredients & of course, my trusty egg crack-er helper/occasional superhero. (Always a good idea to have a super hero around!)

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After all, except the bread, we’re gathered in a bowl, I blended as directed and poured into a shallow more ‘dipp-able’ dish.

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Sliced the bread…

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Tip Time

Always make sure your pan is heated to the proper temperature (in this case 325 degrees) before you place the food in it.

If you get distracted like I do in the kitchen, I would strongly suggest making the syrup before you begin to cook the french toast. I got half way through the FT and realized I was missing baking soda for the syrup. (!!!) So I stopped to look up the substitution values of baking powder for baking soda (use 2-3 times baking powder than baking soda FYI) and burnt my first slices in the pan (!!!!). Thankfully, Kate (our former exchange & sous chef for the evening) stepped in and flipped toast while I made the syrup.
*I considered not including this, but that would be unreal and we’re all about REAL here people!

Here’s my adjusted ingredients for the amazing syrup…

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My pictures aren’t the best, but no picture could show you just how delicious this is.
Once you make this recipe you will never make another French toast again.
*In my humble opinion.
Seriously people, why make food that’s ho-hum?!
Make amazingly yummy food every chance you get!

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I get great joy bringing happiness to the mouths of those I feed and this dish delivered!

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Only thing I might add next time is some fresh berries to the plate.

Ratings:

Convenience scale- a few new additions to your pantry and you’ll be set.
Easy if you follow directions well.
A bit more focus needed for those of us that don’t double check our pantries before we begin.
$ scale- Fresh French bread is generally pretty cheap- I found mine for $.98 a loaf so I stocked up and put a few in the freezer. Coconut extract is about $2-3.
Yummy scale- YUM YUM YUM YUM YUM!!!!!

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