There are two items in life that Cole and I will always completely agree on. First, sleeping in until 9:30 on the weeknd is the perfect schedule, and second, that brunch is always better than having both breakfast and lunch. This combo of events means that I have practiced making many different breakfast dishes over the last seven years of our marriage. However, French toast was something that I hadn’t made before this year. Whenever I pictured French toast I imagined the tiny French toast sticks that are served on a school hot lunch tray…not appetizing. However, last winter Cole and I ate out with his grandparents, and we had the world’s most amazing strawberry stuffed French toast. I was INSPIRED and determined to try to make my own French toast. Although, as much as I love fruit, I highly enjoy making my breakfast dishes with a bunch of cinnamon instead.
8 slices Artisan Bread – I use my Homemade Bread recipe
½ cup Whole Milk
2 tsp Vanilla
¾ tsp Cinnamon
¼ tsp Salt
1 tbsp Sugar
2-4 tbsp Butter
Cinnamon Sugar for sprinkling
Special Tools Needed
-I use a griddle to make my French toast, because I like to know exactly what temperature I’m cooking at to avoid burning it; however, this dish could be made on the stove if you were careful with the temperature.
1. Most artisan or homemade breads do not come pre sliced. If this is the case, cut each slice between ¾ of an inch to a full inch wide. Make sure to have at least 8 slices.
2. Mix up the custard by whisking together the eggs, whole milk, vanilla, cinnamon, salt, and sugar.
3. Preheat the griddle to 350 degrees and melt the butter onto it.
Kitchen Tip: It is very important to have enough butter melted on the griddle because it keeps the French toast from burning and adds to the flavor. I have a dual griddle with two separate surfaces, so I melt 2 tbsp onto each side of the griddle. The amount of butter needed may depend on how large the griddle is, but no matter what, make sure that there is a substantial layer of butter covering the surface wherever you are going to be making up your toast.
4. Submerge each slice of bread into the custard mix until it is coated on each side. DO NOT soak the bread! It should be coated in the mixture, not drenched. One dip into the custard and flipping it around should be enough.
5. Place the coated slices onto the buttered griddle, and fry on each side for 2 minutes at a time. Then cook for an additional minute on each side, for a total of a 6 minute cook time.
6. Immediately after removing the toast from the griddle, sprinkle each slice generously with cinnamon sugar. Serve with maple syrup.
Kitchen Tip: Cinnamon sugar can be purchased at the store, or you can mix up your own using a 2:1 ration. Use 2 tbsp of sugar for each 1 tsp of cinnamon added to the mix. I usually purchase cinnamon sugar for ease of not having to mix it up on my own.
French toast has become one of my favorite breakfast dishes to make. It is overall way easier and WAY faster to make up than waffles or pancakes, which makes it a great recipe to use whenever company is over.
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