Buttermilk Syrup

I posted this on my family blog and thought I would just share it with y'all here.

Have you ever had Buttermilk Syrup?  It is absolutely delicious, and once you have it you won't want to go back to plain old maple syrup.  Seriously, it's amazing!  Buttermilk syrup has this amazing rich buttery flavor that is to die for.  Absolutely everyone should have breakfast for dinner as soon as possible aka tonight and whip up a batch of this deliciousness.

Buttermilk syrup is easy to make.  Plus you can just store it in a jar in the fridge and heat up the leftovers in the microwave every time you have something syrup can be enjoyed on.  If you are like us, you will be looking for things to put this delicious buttermilk syrup on.

Alright, here's the recipe.  I know there are a lot of them online, but this one is pretty much the best.

Buttermilk Syrup 

1- In a large pot melt 1 cube of butter on low heat.
2- Add 1 cup of sugar and stir it in.
3- Add 1 cup of buttermilk.
4- Turn up the heat and dissolve sugar.
5- Add 1 tsp of baking soda.
6- It will get really foamy and frothy at this point.  This is the reason why you put it all in the large pot.
7- Remove the pot from the heat and stir in 1 tsp of vanilla.    
8- Serve syrup warm and enjoy it with pancakes, waffles, biscuits, ice cream, and more.

Now go make some!  It's delicious!

Berry-Stuffed French Toast Casserole

Sorry no picture for this deliciousness. I am doing my best to keep my head afloat. :) Kristi's birthday was yesterday so I hosted a breakfast in her honor. When I saw this recipe featured on Channel 4 morning news, it screamed Kristi to me. And then I got excited cause I had more and more ideas of how to make it even tastier. Throw out your diet for a day, have your girlfriends over and enjoy!

Berry-Stuffed French Toast Casserole

9 Oakdell eggs, beaten
2 cups milk
¼ cup melted butter
½ cup maple syrup (I make my own syrup and ran out of mapeline, so instead I boiled 1 cup water with 2 cups sugar and added 1/2 tsp coconut extract--simmer until sugar is dissolved.)
12 cups cubed stale French bread
1 (8 oz.) package cream cheese, cut into small cubes (I used 2 (8oz) pkgs!!)
2 cups fresh or frozen mixed berries
Blueberry Syrup or maple syrup (optional)

Preheat oven to 350ºF. Grease a 3-quart rectangular baking dish with cooking spray; set aside.

In a smaller bowl combine eggs, milk, butter, and the ½ cup maple (coconut) syrup. Whisk until combined. Place bread cubes in large bowl; add cream cheese and the blueberries. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.

I also made a berry pancake topping.
2 1/2 cup frozen berries
1/4 cup of the leftover coconut syrup made for the casserole

Combine in a saucepan and bring to a boil. Cook at a boil for 5 minutes, scraping the bottom as neeeded to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes.


So then, I made the Coconut Syrup featured on my Tropical Pancakes post. The one that calls for coconut milk, brown sugar, and shredded coconut.


Finally, I whipped up some whipping cream adding sugar and--you guessed it--1/2 tsp coconut extract.


We layered the casserole, with the shredded coconut syrup, berry topping, and the coconut whipping cream. It was so delicious! My favorite compliment was that it tasted better than Kneaders!

ENJOY!