Don’t have breakfast syrup on hand? Don’t fear–make your own Homemade Breakfast Syrup in minutes!
What happens when you have a french toast casserole baking in the oven at 7:30 am on a Sunday morning, a fussy baby, a sleeping husband, and you all of a sudden realize that you don’t have any syrup to serve with the casserole? You search the internet — because clearly you can make your own homemade breakfast syrup. I read through a few recipes while my french toast casserole baked in the oven, and found one that I knew I could make with basic pantry/refrigerator items I had on hand.
The week prior, while grocery shopping I picked up a container of buttermilk. I love to have buttermilk on hand. It’s pretty versatile and I love to make buttermilk pancakes and waffles. I decided to use it in my french toast casserole which worked out beautifully! And then when I was reading through the recipe for this homemade breakfast syrup recipe and saw that it required one cup of buttermilk syrup I knew I was destine to make this recipe. I will say that this recipe calls for one tablespoon of corn syrup. I used it but if you don’t feel comfortable using it–don’t. You don’t have to have it and if its something you stay away from that’s ok too. Since it was only one tablespoon I felt ok using it. It’s not like we eat many products with corn syrup in it and the fact that it was one tablespoon I felt ok adding it to the recipe.
Adapted from All Recipes
Homemade Breakfast Syrup
- 1 Stove Top
- 1 stick butter
- 1 cup white granulated sugar
- ¼ cup brown sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon corn syrup
- ¼ teaspoon ground cinnamon
- Melt butter in saucepan on high heat, then add in the white granulated sugar, brown sugar, buttermilk, vanilla extract corn syrup and ground cinnamon. Whisk until well incorporated.
- Reduce heat to medium and continue to whisk on occasion. Cook for 5 minutes. Remove from heat and carefully pour into a glass container. Use warm and serve with your favorite breakfast items.
- Yield - This recipe yields about 2-½ cups.
- Nutrition - Servings are calculated by ¼ cup servings and can vary depending on the ingredients you use.
- Storing - If you have leftover syrup you can place the remaining syrup in an airtight container stored in the refrigerator for up to 1 week.