How To make Cinnamon French Toast
Lge Egg, beaten 1/4 c Milk
1 t Vanilla extract
1/4 ts Ground Cinnamon
3 x Slices Bread
Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain.
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Cinnamon French Toast Recipe
Cinnamon french toast | Cinnamon french toast recipe | How to make cinnamon french toast | How to make cinnamon toast | Cinnamon toast
How to make french toast that tastes divine? It's really simple. Switch up the milk for cream, add some cinnamon powder and you've got yourself the best homemade french toast on your plate!
French toast is always a great breakfast option as its super easy to make yet leaves you completely satisfied. This french toast recipe is my take on the classic french toast recipe. You can replace cream with milk or half and half. Using cream just makes it super delicious!
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Recipe:
How to make: French Toast
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6 slices of bread, 2 eggs, 1/2 C of milk, 1/2 teaspoon of vanilla, pinch of salt and 1 TBS of butter
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Cinnamon Caramelized French Toast Roll Ups | How Tasty Channel
Caramelized French Toast Roll Ups are made with Toast Bread slices filled with smooth Butter, Cinnamon and Sugar mix, finally coated with a crispy brown sugar caramelized crust.
They have a crispy caramel crust, a soft buttery inside and an irresistible cinnamon flavor!
They are the perfect Fall/Autumn dessert or breakfast treat and you can make them in few minutes.
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Ingredients for 12 French Toast Rolls:
12 Toast Bread slices
50 g (1/4 cup) Unsalted Butter, softened at room temperature
50 g (1/4 cup) Light Brown Sugar Cane
½ teaspoon (1,5 g) Cinnamon
2 Eggs
45 ml (3 tablespoons) Milk
1 teaspoon Vanilla Extract (or Vanilla Paste)
70 g (1/2 cup) Dark Brown Muscovado Sugar Cane
1 teaspoon (3 g) Cinnamon
10 g (about 1 tablespoon) Unsalted Butter, for cooking
For raspberry coulis:
4,5 oz (125 g) fresh raspberries
4 tablespoons Powdered Sugar (or Sugar to taste)
Directions:
In a medium size bowl combine the softened Butter with Light Brown Sugar and ½ tsp Cinnamon until smooth and creamy.
In a big size bowl beat Eggs with Milk and Vanilla until well combined, set aside.
In a medium size bowl combine Dark Brown Sugar and 1 tsp Cinnamon, set aside.
Remove crust from each slice of Toast Bread and flatten using a rolling pin.
Spread evenly the Butter mix on each slice of bread and roll up each slices.
Heat a laarge non-stick pan over high heat and then melt about 1 tbsp of butter.
Dip each bread roll into Egg mix, roll into Brown Sugar mix and cook on each side until caramelized and dark brown (remember to reduce heat to prevent burnt). You can cook about 6 rolls at a time.
Serve immediately with Raspberry Coulis (optional), Chocolate Sauce, Maple Syrup….or what you prefer!!
Raspberry Coulis:
In a small saucepan, put raspberries and powdered sugar: cook at medium-high heat until simmering (for about 10 minutes) and continue to stir.
Remove from the heat and push the contents through a sieve to remove the seeds.
You can prepare the coulis the day before and keep it in the fridge.