I created (so to speak an invention in the kitchen…) this recipe for cinnamon caramel bread one day I crave sweetness and nothing in my kitchen for making biscuits or cakes.
I still have an old rogaton of soft sandwich bread, you know the thing that always stays at the bottom of the bag, dry and disintegrates into white crumbs, not at all tempting that thing, and there I thought of French toast.
But neither milk nor eggs, so I came up with the idea to do it in a pan with sugar, quite simply, at worst, I threw away the uninvited bread in question I did it with caramel but at first I made a mistake, I buttered the bread at the same time I put sugar in it: You have to put butter in it at the end when the bread is caramelized to prevent the butter from burning. So if you’re greedy and crunchy like wheat, you’re guaranteed delicious desserts with this caramelized bread!
And if you’re less detached than eating a scoop of salted caramel ice cream…well, I say it, like that Here you have the classic variation of French toast.
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