Archive for February, 2012


This is dedicated to Erika ❤

I am sure you all remember the amazing farmhouse white breadI made awhile back.  Well, while making the most recent batch, I decided to add cinnamon and sugar to the bread.  Not only did it look and smell delicious, but now I had an awesome start to french toast.

Look at those gorgeous spirals!

So assuming you already have the bread, (home made or purchased), here’s what you will need:

  • thick sliced bread/ brioche/ challah bread, preferably with cinnamon
  • 3-4 eggs per loaf
  • cinnamon
  • vanilla extract
  • nutmeg
  • milk or cream, in a pinch
  • optional (I didn’t have any): orange zest
  • powder sugar for dusting on top

What to do:

  1. Heat up the pan, skillet, what have you that you plan on cooking the toast in, on med high heat.  I had dueling skillets because I wanted all the french toast to be ready to eat at the same time.
  2. Crack the eggs into a bowl and whisk like you would for scrambled eggs.  Add a tablespoon or two of the cinnamon and nutmeg.  Add a teaspoon of vanilla extract.  Whisk in about a half or 3/4 cup of milk.  Make sure the mixture is combined very well.
  3. Dip the bread into the egg mixture, feel free to let it soak for awhile.
  4. Cook the dipped bread in the pan for about 10 minutes or so.  It should start to get a crispy toast like texture on the outside, but still be a bit spongy in the center.
  5. Top with butter and powder sugar and enjoy!



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