Cinnamon Pan Frances with Balsamic Strawberry Jelly
One of my favorite memories from the 3rd Annual Foodbuzz Festival, was the taste pavilion. I was surrounded my so many wonderful companies, that provided delicious samples and a lot of great information. One of the companies that really stuck out to me was House of Balsamic. I remember returning back to the hotel and still talking about their Balsamic jellies to my husband. I chose to use their Balsamic Strawberry Jelly for this recipe. I knew that the jelly would be an amazing addition to any cheese plate, but I wanted to try something just a bit different. You can always use Maple syrup on this Cinammon Pan Frances recipe, but the jelly adds this tang that really balances out the sweetness of the dish.
Recipe Adapted from Marcela Valladolid's 'Mexican Made Easy'
- 3 Large Eggs
- 3/4 Cup Whole Milk
- 1/4 Cup Mexican Crema or Heavy Cream
- 1 Tablespoon plus 2 Teaspoons Ground Cinnamon
- 1 Tablespoon Pure Vanilla Extract
- 1 Cup plus 1 Teaspoon Sugar
- 4 Bolillo Rolls, or 1 Baguette cut into 2x3 in. rectangles
- 4 Tablespoons Unsalted Butter
- House of Balsamic's Balsamic Strawberry Jelly
- Maple Syrup, Warmed
- Whisk together the eggs, milk, crema, 2 teaspoons of the cinnamon, vanilla, and 1 teaspoon sugar.
- Pour into a 9x13 glass baking dish.
- Add the bread and turn to coat with the egg mixture,
- Cover and let stand until the bread absorbs the egg mixture, about 5 minutes.
- Mix the remaining 1 cup of sugar and 1 tablespoon of cinnamon on a plate
- Melt 2 tablespoons of the butter in a large heavy skillet over medium heat.
- Add 4 bread slices and cook until golden brown and warmed through, about 3 minutes per side.
- Transfer the French toast to the plate with the cinnamon sugar and turn to coat.
- Repeat, working in 3 more batches, with the remaining butter and bread.
- Serve with the House of Balsamic's Balsamic Strawberry Jelly or Maple Syrup.Click here to visit House of Balsamic's Website