French Toast with Banana and Hickory Maple Syrup

Bring the sweet smell of french toast from Whippoorwill Lounge to your table!

French Toast Batter

• 4 eggs
• 1 Tbsp ceylon cinnamon
• 1/3 cup sugar
• 1 Tbsp vanilla extract
• Pinch of nutmeg
• Zest of one orange
• 1 cup heavy cream
• 2 cups milk
• Six, 1" thick slices of brioche or your favorite sourdough bread

Whisk all of the ingredients together except the bread.

Preheat a griddle to 325 degrees F, or set a skillet on medium heat.

Soak the bread in the batter for 3-5 minutes. Lightly oil the griddle with butter or a little cooking oil. Lay the toast slices evenly across the surface of the griddle, cooking 2-3 minutes per side until they are brown and hot all the way through. Arrange the slices on a warm serving plate, and garnish with fresh berries or sliced bananas, powdered sugar and a drizzle of shagbark hickory maple syrup.

Hickory Maple Syrup

• 4-5" piece of shagbark hickory bark
• 2 cups maple syrup

Wash the hickory bark in a little warm water to remove any dirt. Break the bark into a few pieces and place into a small sauce pot with maple syrup. Lightly simmer for 20 minuets to infuse the flavor. You can do this in advance and let the bark continue steeping for as long as desired. Remove the bark and transfer your syrup into a container for serving.