When my weekend breakfast routine gets boring, I look for ways to put new twists on old favorite recipes. A stand-by at my house is french toast, but the same old battered bread and maple syrup feels ho-hum when you’re eating it for the millionth time. This morning, I jazzed it up by mixing my usual maple syrup with a handful of crushed blackberries. Bringing this maple-berry concoction to a boil on the stove-top, I added a sprig of fresh rosemary and let it steep. When the french toast was ready, I pulled out the rosemary sprig and drizzled on the blackberry-rosemary syrup. Delicious! And I think it would be just as good on pancakes.
