Root-Beer Floats have always been my All-American guy's dessert of choice!
Knowing that, I made a new and different Saturday morning delight at our house!
1/4 cup of flour...in the batter
and root-beer extract in the syrup are the two ingredients that make this Fluffy French Toast and Root-Beer Float Syrup a wickedly-wonderful way to start the day!
I used a thick sliced potato bread, of course..yeah, Idaho!
I whisked the flour with a little of the milk, making a smooth paste. Then I added the balance of the milk and whisked the salt, eggs, cinnamon, vanilla and sugar together until frothy and light. I was too lazy to get out my big griddle and squeezed my toast into a large fry pan. Next time, I'll kick it up on the grill...much easier in the long run!
Got it toasty, golden brown, just perfectly ready, (after burning my first two pieces...I used to be really good at doing two things at once) yikes!
While the toast was frying, I melted butter, then added buttermilk and sugar to a deep sauce pan. I stirred it till it reached a boil and removed it from the heat.
Quickly, I added root-beer extract and soda to it and it. It is so cool, foaming up just like a frosty root-beer float!
Plate your French toast...
add the Root-Beer Float Syrup and top with whipped cream.
Fluffy French Toast
- 1/4 cup flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 1 Tbsp. sugar
- 12 thick slices of bread
Root-Beer Float Syrup
- 1 stick butter
- 1 cup buttermilk
- 2 cups white sugar
- 1 tsp. soda
- 1 tsp. root-beer extract
Ah-ha: This syrup would be divine over vanilla ice cream with anything; crepes, waffles, pancakes or Buttermilk Pound Cake!
Make a Labor (of love) Day Memory!