Agege Bread: Two Ways

AGEGE BREAD CINNAMON SUGAR FRENCH TOAST STICKS

INGREDIENTS

2 large eggs

1 cup of long life milk 

2 tablespoons light brown sugar 

1 tablespoon granulated sugar

2 teaspoons vanilla extract

1 tablespoon cinnamon

1/2 teaspoon ground nutmeg

Unsalted butter, for pan (preferably nonstick)

4  thick slices Agege Bread 

Maple syrup for serving or any syrup of your choice

GARNISH

Fresh fruits (optional)

Fresh mint

DIRECTIONS:

1. Preheat a nonstick pan over medium heat for a minute or two before you’ll need it and set aside.

2. In a large mixing bowl, add eggs, milk, sugar, vanilla, cinnamon, nutmeg, and whisk until combined.

3. In another bowl mix cinnamon, light brown sugar and granulated sugar then set aside. 

4. Slice the bread slices into thick equal sticks about 2 inches.

5. Dip breadstick into the egg mixture, making sure it’s well-coated before adding to the hot pan. Keep the bread from becoming bread too soggy and falling apart.

6. Repeat the two above steps with all slices of bread until the coating mixture is gone.

7. Ensure to cook for about 3 minutes per side, or until done and browned as desired, flipping and rotating the sticks so all sides are cooked and browned evenly. 

8. While still warm, coat stick in sugar and cinnamon mix, then serve immediately with maple syrup or your favourite syrup.

AGEGE BREAD FRENCH TOAST WITH PEANUT BUTTER MAPLE SYRUP

INGREDIENTS:

2 large eggs

1 cup of long life milk (or cream)

2 tablespoons granulated sugar

1 tablespoon light brown sugar 

1 tablespoon vanilla extract

2 teaspoons cinnamon

Unsalted butter

1 loaf Agege Bread 

1/2 cup creamy or smooth peanut butter 

1/2 cup maple syrup

GARNISH:

Fresh fruits (optional)

Icing sugar

DIRECTIONS:

1. In a large mixing bowl, whisk eggs, milk, granulated sugar, brown sugar, vanilla extract and cinnamon together.

2. Slice the Agege bread into thick slices, then cut with a cookie cutter to get a round shape.

3. Add the bread to the bowl mixture, a few slices at a time, using your hands to dip and coat all slices till equally coated on both sides.

4. Melt butter in a non-stick pan over medium-high heat and cook the bread evenly on both sides till golden brown. Repeat with all slices until done and set aside.

5. Soften/melt the peanut butter in on pot for about 30 seconds on low heat. Be very careful not to overheat the peanut butter.

6. Once the peanut butter is soft add maple syrup and whisk until smooth and creamy.

7. Stack the bread on top of each other like pancakes. Dust the stack with icing sugar and drizzle the peanut butter syrup over the French toast slices.

8. Optionally, garnish with fruit before serving.