1/3 cup yuja concentrate
1/3 cup water
1/2 cup yujacha marmalade
1/2 cup 2 percent (reduced-fat) milk
1/2 teaspoon ground cinnamon
2 large eggs
8 slices of a sweet white bread (sliced challah, baguette or sourdough bread)
2 tablespoons butter
1 For best results, dry the bread overnight, so it won't soak up too much of the egg and milk mixture and end up soggy.
2 Pour yuja juice concentrate, yujacha and water into a small saucepan over medium heat, and bring to a simmer. Remove from heat, and keep the syrup warm.
3 Combine milk, cinnamon and eggs in a shallow dish, and stir with a whisk.
4 Dip bread slices in egg mixture. Let slices sit in the egg mixture 20 seconds on each side.
5 Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Place four bread slices in pan; cook two minutes on each side or until lightly browned. Remove from pan.
6 Repeat step 5 with the remaining butter and bread slices.
Recap of this week’s recipes:
12 Fish Fritters
18 Black Bottom Cupcakes
22 Skinny Hot Buttered Rum
23 Ultimate Pumpkin Pie
24 French Toast w/ Yujacha Syrup