Horchata French Toast Recipe
piloncillo syrup, organic berries, organic house-made whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
French Toast
Piloncillo Syrup
Toppings
Method
French Toast Preparation
- 1
Mix the Egg Mixture
In a large bowl, whisk together the eggs, milk, cinnamon, vanilla extract, and a pinch of salt until well combined.
- 2
Soak the Bread
Dip each slice of thick-sliced bread into the egg mixture, ensuring both sides are fully coated. Allow the bread to soak for about 2-3 minutes.
- 3
Cook the French Toast
In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Cook the soaked bread slices for about 3-4 minutes on each side, or until golden brown. Repeat with the remaining bread slices, adding more butter as needed.
Piloncillo Syrup Preparation
- 4
Dissolve Piloncillo
In a small saucepan, combine the piloncillo and water. Add the cinnamon stick and bring to a simmer over medium heat. Stir occasionally until the piloncillo is fully dissolved.
- 5
Simmer the Syrup
Lower the heat and let the syrup simmer for about 10-15 minutes, or until it thickens slightly. Remove from heat and discard the cinnamon stick.
Whipped Cream Preparation
- 6
Whip the Cream
In a mixing bowl, combine the heavy cream and powdered sugar. Using a hand mixer or whisk, whip until soft peaks form.
