Prep 5 mins
Cook 15 mins
My son loves this recipe for french toast. I use most of the same ingredients that I put into a cinnamon roll which gives it great flavor. I like to eat them plain but my son definately goes for the syrup. I turn on the oven to 200º and slip a piece of aluminum foil on my top rack. As I cook the french toast I just pop the finished slices in the oven to keep them warm.
- Thoroughly beat together eggs, cinnamon, vanilla, sugar, and brown sugar in a large bowl until mixed well. Add a pinch of salt if desired.
- Add milk and mix again.
- Place a small pat of butter in a large nonstick skillet on medium low heat. Once butter has melted dip bread into the egg/milk mixture. Just do a quick dip to coat the bread. Place bread into the pan. I usually work with three slices at a time.
- Place another small pat of butter in the pan. Once the butter has melted flip the bread over. This allows both sides of the bread to get that yummy buttery flavor.
- Continue to cook until both sides are browned nicely. Place finished slices in the oven while you cook the rest.
- Beat the mixture each time before dipping the bread. This brings the cinnamon up from the bottom of the bowl.
easy and quick to make and tastes like a cinnamon roll. I will be making this recipe again.The only thing I would recommend is using canola oil instead of the butter. The butter soaks into the bread, thus making the bread stick to the pan, even at the medium-low temp setting.
I usually bake my French toast,but this is the way my mom used to make them when I was growing up. Brought back childhood memories.I sprinkled a little icing sugar on mine,but DD had them with caramel syrup.Maple syrup would have been great on this,but it's not available here.Thanks for sharing.
More than 5 stars are needed for this delicious French toast recipe!! When I added the specified amount of cinnamon I thought "uh oh - this can't be right - it's too much".....Well it IS right - use it all - it's terrific! The combination of sugars, cinnamon, vanilla and butter really do make this taste like a warm rich cinnamon roll. Really loved this - thanks for sharing this keeper! Made for Spring PAC 2009