Brown Sugar French Toast with homemade coffee syrup is officially my new favorite breakfast dish. I visited a café in Charlotte recently, and instantly fell in love. While there I purchased some of their fresh multigrain bread. Inspired by my purchase, Brown Sugar French Toast with homemade coffee syrup was born. Let’s jump right in and make this amazing dish together!
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Brown Sugar French Toast Ingredients
While a dish as decadent as Brown Sugar French Toast might sound intimidating, it’s actually really easy to make. You only need a handful of ingredients, and most of them you can find in any ordinary pantry. For the Brown Sugar French Toast and homemade coffee syrup you will need:
- White Sugar
- Multigrain bread
- Half and Half
- Almond Extract
- Brown Sugar
When I made my coffee syrup, I used Café Du Monde Coffee Chicory, ground. I don’t typically drink darker blends, but this coffee was given to us as a Christmas present. It has a unique bold, rich flavor that is hard to find in any other coffee. Because of this, it makes a great syrup. The chicory notes pair well with the sweetness of the sugar, allowing the flavor of the coffee to stand up to the sweetness. You can use any coffee you’d like, but I definitely recommend using this one.
I also recommend using a hearty bread like a multigrain bread or a brioche bread. The bread that I bought from Amelie’s French Bakery and Café definitely makes for some amazing French Toast. The sweet, nutty flavor of the wholegrains paired with the texture of the bread allows for all of the flavors of the French Toast mix to be absorbed.
Simple Instructions for Delicious French Toast
Just like the ingredients, the instructions for making the Brown Sugar French Toast and homemade coffee syrup are really simple. First, you’ll want to start by making the homemade coffee syrup. In a medium-sized saucepan, combine 3 cups of coffee and 2.5 cups of white sugar. Bring it to a boil, and stir it until the sugar dissolves. Once the sugar has dissolved, you want to let it simmer and reduce down. Since you’ll likely want a thicker syrup, you can let it simmer for approximately 18-20 minutes. After it has simmered, you’ll want to let it cool. Transfer it to a glass jar and store it in the fridge for up to 2 weeks.
Once your syrup is simmering, you can switch to getting your French Toast prepared and made. In a mixing bowl, combine 3 eggs, 1/4 cup of half and half and 1 teaspoon of almond extract. Use a whisk to combine this liquid mixture. Then add in 1/4 cup of packed brown sugar, 1 teaspoon of cinnamon and a dash of salt. Using the same whisk, mix everything together until it is completely combined.
Before you can finish making your Brown Sugar French Toast, you’ll need to slice your bread. I recommend slicing the bread to be approximately an inch thick. Great French Toast starts with a good slice of bread. Once you’ve sliced your bread, it’s time to get cooking. Place the slices, one at a time, into the French Toast batter. Let each slice soak for a good bit of time, and on each side. You want it to absorb as much of that brown sugar eggy goodness as possible. Get your griddle ready, melt some butter, and throw those slices on! Let each side cook until golden brown.
Time To Eat Breakfast!
Serve your French Toast while it’s warm. Drizzle (or bathe, no judgement) your French Toast with the homemade coffee syrup. I suggest also adding a dollop of whipped cream. This Brown Sugar French Toast is unlike any other French Toast that I’ve ever had, so get ready to have a new favorite.
If you make this recipe, let me know what you think about it in the comments below! Did you change anything? I would love to hear about it.
Brown Sugar French Toast with Homemade Coffee Syrup
- 3 cups brewed coffee
- 2.5 cups white sugar
Brown Sugar French Toast
- 4 slices multigrain bread approximately 1 inch thick
- 3 large eggs
- 1/4 cup half and half
- 1 tsp almond extract
- 1/4 cup brown sugar, packed
- 1 tsp cinnamon
- 1 dash salt
- Pour the coffee and white sugar into a medium sized saucepan. Bring to a boil while stirring it occasionally.
- Once the sugar has dissolved completely, reduce the heat and bring the coffee/sugar mixture to a simmer.
- Allow it to simmer for 18 to 20 minutes. This will give you thicker syrup.
- Once the 18 to 20 minutes is up, remove it from heat and let it cool.
- Pour the syrup in a glass container. Store it in the fridge for up to 2 weeks.
Brown Sugar French Toast
- In a mixing bowl, combine the eggs, half and half, and the almond extract. Whisk together. Then add the brown sugar, cinnamon and salt. Whisk together until combined.
- Slice your bread into 4 1-inch thick pieces.
- Preheat your griddle with butter. While the butter is melting, allow a piece of bread to soak in the French Toast batter. You'll want to soak each side of the slice of bread. Repeat this for each slice of bread.
- Once the griddle is ready, place the French Toast on the griddle. Let it cook on each side until each side is golden brown.
- Serve the Brown Sugar French Toast while it is still warm. Top with your homemade coffee syrup. I suggest a dollop of whipped cream, too. Enjoy!