Every Fathers Day I make my husband a special breakfast, lunch, dinner and a cake. This year though I’m just doing a really big breakfast since we’ll be out and about all day. (shhhh…don’t tell him) I’ve already started planning the menu and cinnamon french toast was the first thing I wrote down!
Wanna know a secret? Ok I’ll tell ya. It took me a few years, yes years, to learn how to make french toast. I don’t know why but my french toast use to always come out soggy in the middle and tough around the edges. Dipping was my problem. I’d dip for too long or not enough. I figured out that you really have to become one with your bread. Listen to it. Feel it. Love it. If the bread is really fluffy and soft then dip that sucker quick and get’er out of there. If it’s a bit drier (which I prefer) then let it sit in the batter for a few seconds. It shouldn’t be so saturated that you can’t pick it up though. It takes a lil practice. Some folks get it right the first time. Boo to them. Show offs!
Anyway, now that I know how to make it we loooove cinnamon french toast in this house!! I don’t make it often because it’s so hard to find our preferred bread, texas toast, around here. There is only one store in the area that sells it and most of the time we have to place an order. Like really? It’s freaking texas toast. You could also use brioche. Or something.
This is one of my favorite recipes to use for cinnamon french toast. It’s easy, delicious, and well, easy! The outside fries up nice and golden and the inside has that amazing light creamy/bread pudding texture (my favorite)! You’ll only need egg yolks for this recipe. This really prevents that “eggy” taste that french toast can have (although some folks like that) . Those egg yolks also add a nice golden color don’t you think?
Watch me make this cinnamon french toast from start to finish!
- 6 slices Texas toast, very lightly toasted if bread is fresh
- ¾ cup warm milk (can also use a mixture of half n half and milk)
- 2 Tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoon brown sugar
- 2 Tablespoons melted butter
- 2-3 eggs yolks
- Mix together warm milk and flour until flour is dissolved.
- In a small bowl stir together vanilla and cinnamon and add to milk-flour mixture.
- Stir in brown sugar and melted butter.
- Add in egg yolks and mix until well combined.
- Pour batter into a 9 x 13 casserole dish.
- Dip both sides of bread until moist but not dripping or completely saturated.
- Place bread on a cookie sheet while griddle is heating.
- Add butter to griddle and heat over medium heat.
- When griddle is hot, place bread on griddle.
- Cook until golden, flip and cook the other side until golden.
- Serve hot, sprinkled with powdered sugar, whipped butter and hot maple syrup.