Zucchini Bread French Toast with Basil Maple Syrup
For the basil maple syrup: In a saucepan, bring the maple syrup and basil leaves to a simmer. Set aside to steep for 5 minutes, and then strain out the basil leaves.
For the French toast: Whisk together the cream, granulated sugar, vanilla extract and eggs in a bowl and pour into a shallow baking dish. Add the zucchini bread slices and allow to sit for 30 seconds on each side.
Heat the butter in a large pan or griddle until it begins to froth. Add the zucchini bread slices and cook until browned and caramelized, 2 to 3 minutes per side.
Divide the French toast among plates and top with confectioners' sugar. Serve with the warm basil maple syrup.
Recipe courtesy of Geoffrey Zakarian
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Mario Batali