One Saturday Morning my husband and I braved the never ending French Toast at Kneaders. Man was it sure good. After that I set out to up my game when it comes to the French Toast world. This was my somewhat healthy compromise. It tastes good, has your family asking for seconds, and leaves your house smelling heavenly. This French Toast recipe is super easy to make but it does require a little bit of planning ahead. It is best if soaked overnight, but if that isn’t an option an hour will do too. I found my cinnamon bread at my local Smith’s but you can buy Kneader’s Chunky Cinnamon Bread, Great Harvest Cinniburst or check your local bread specialty store.
So if you are like me and the weekends are reserved for real breakfast foods and not cold cereal, or you like breakfast for dinner, give this a shot. You will be glad you did.
Yield: 2 (this recipe is easily doubled or tippled)
Time: 5 minutes prep, overnight to soak, 45 minutes bake
- 1/2 loaf cinnamon bread, about 3 slices per person
- 2 eggs
- 2 egg whites
- 1 1/2 c milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- Step 1
Grease 9 x 13 glass baking dish. Arrange bread flat in pan. In a bowl mix remaining ingredients and pour over bread mixture. It should be just enough to cover the bread, if not add more milk/egg mixture as needed. Cover pan and refrigerate overnight, or at least 1 hour.
- Step 2
Preheat oven to 350. Remove pan from fridge. Bake toast uncovered for 45 minutes. Serve warm.