A few weekends ago we took a quick overnight trip to Park City. When we woke up in our hotel, we decided to just stay in bed and watch TV for a little bit. Since we never get to have lazy mornings and don’t own a TV, this was a bit of a luxury for us. Once we found a cooking show on, we didn’t need to do any more channel flipping. Thompson usually asks for “kids shows”, but he was happy to watch with us and kept asking questions about what they were doing with each ingredient and telling us whether the food looked yummy to him or not.
One of the recipes we saw was for candied bread. I had never heard of such a thing, but I knew I had to try it. Trevor was skeptical, but I was sure it would be amazing. And guess who was (and pretty much always is) right? This stuff is a game changer and I will probably put it on every cheese plate from here on out. Actually, I think I will make cheese plates just so that I can have an excuse to make this. Top it with any soft cheese. We ate it with goat cheese, a little raspberry sauce, and thyme and that was a pretty perfect combo.
- 2 tablespoons butter
- ⅓ cup maple syrup
- ⅛ teaspoon kosher salt
- 4 thin slices sourdough, cut in thirds ( or one a baguette cut into about 12-14 slices)
- In a large skillet, heat the butter, maple syrup, and salt over medium heat. (If all the bread slices won't fit in your pan all at once, you will want to divide the butter and syrup and cook in 2 batches). Once the butter is melted, place slices of bread in the pan. Immediately flip them over to coat both sides in the maple mixture. Cook until the bottoms looks toasted and golden brown, about 3-4 minutes, then flip and toast on the other side. Once toasted, immediately transfer bread to a silicon baking mat or piece of parchment and let cool. The maple mixture will harden on the outside of the bread as it cools. Cool completely before topping and serving.
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