Cinnamon French Toast

Update: Dishin’ with Dixie has moved to dishinwithdixie.blogspot.com

Cinnamon French Toast

I really love French toast.  I almost always order it when I eat at a restaurant for breakfast.  It’s not my favorite thing to make in my own kitchen because it falls in the same category as cookies; I love eating the end result so I just endure the making part because it leads to the eating part.

This is a no fail recipe that works with any kind of bread but, I say, if you’re going to the trouble of making French toast then you may as well go to the trouble of using a really good bread.  I usually use a less-than-fresh loaf of French but Italian, brioche, challa, and English muffin bread are also good choices.  If you have French toast planned for the next morning and you live in an area with a bread bakery stop in and ask for a day-old loaf.  If it’s the end of the day they may even give it to you for free.

I also like to mix the batter in a bowl that is slightly large than the slices of bread.  This makes the dipping part a bit easier, especially on that last slice when you’re trying to get every last bit of batter.

Cinnamon French Toast

3 eggs
1 cup milk
1/2 teaspoon salt
2 tablespoons granulated sugar (brown sugar is a great sub here)
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla

Preheat a griddle or frying pan.  If using a griddle aim for about 325-350° F.

Add all ingredients to bowl and beat very well.  It is essential that the eggs are broken up and mixed in.

Slice your bread about 1-inch thick and dip each slice, one at time, into the batter.

Spray the griddle with cooking spray just before placing the slice onto it.  If you spray it too early you may burn the oil.

Repeat with remaining slices.

Cook each piece 3-5 minutes per side or until a nice, even golden brown.

Remove from griddle and serve immediately with your choice of toppings.

Click HERE for a printable version of this recipe.

The list of optional toppings are as endless as your imagination.  That little sprinkle of confectioner’s sugar, like they do at the restaurants, is a classic though.

Enjoy!

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Update: Dishin’ with Dixie has moved to dishinwithdixie.blogspot.com

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