Cinnamon French Toast

Cinnamon French Toast

  • Servings: 2-6
  • Difficulty: easy
  • Print

Cinnamon French Toast
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Growing up my Mom always gave us a proper send of breakfast. Four kids can run through a lot of food. It seemed liked toast always made the plate in three forms: butter, cheese or cinnamon. I can picture the pan of 8 slices of toast in her oven.

It was a toss up for me cheese toast with the american cheese that just started to turn black with that big bubble housing the gooey cheese. The other winner was her cinnamon toast. Slathered in too much butter with a cinnamon sugar mixture. When the ratios worked out you would get this crunchy cinnamon sugar shell with the buttery under tones. I loved the stuff.

I’ve been traveling a ton and just returned from a ridiculously long trip. It snowed in Dallas and I could tell Jill’s treads were a little worn so we prepared for a weekend inside. Jill loves breakfasts and in particular french toast, pancakes, muffins etc.. As I was leaving she was getting sick and stocked up on a few items. She had purchased a sourdough round but didn’t eat much of it and I noticed it was hard a brick which is perfect for French Toast. I was thinking of trying a cinnamon toast french toast. Crunchy on the outside and creamy and soft on the inside. See that crusty exterior? IMG_9499

Jill said it was the best French Toast she has ever had. It was pretty darn good. Every time I make something I immediately think how to tweak it for next time. This one needed no tweaks. Set aside some extra treadmill time in the afternoon.
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Ingredients:
Four thick slices of old Sourdough
5 eggs
1 cup cream
1 cup whole milk
1/2 cup of Orange juice
Splash of Vanilla
Pinch of salt

Butter
Cinnamon
Sugar

Directions:
1. Take a glass dish and crack the eggs in it (saves you from washing a bowl). Tilt it to one side and whisk the eggs well. Pour in your milk, cream, orange juice, vanilla, and salt. IMG_9473

2. Lay your toast in the mixture and turn it over. Cover the top with plastic wrap and put it in the fridge. You can let it soak over night if you wanted. Turn it when you walk by it to make sure it’s coated well on both sides.

3. Right before you are ready to cook it. Mix together a sugar and cinnamon mixture. I used probably 2 tbs of sugar and about 1.5 tbs of cinnamon. Mine is good when it looks like the picture below. IMG_9475

4. Remove the plastic wrap and sprinkle the sugar cinnamon mixture on top. In medium heated nonstick pan or griddle melt a pat of butter and put the cinnamon sugar side down. IMG_9478

5. While that side is cooking sprinkle the naked sides with the cinnamon sugar. When you get a nice crust of caramelized sugar and cinnamon, flip to the other side.

Serve with powdered sugar and/or a little maple syrup.
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