Cinnamon Bread French Toast Recipes

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CINNAMON-ACCENTED FRENCH TOAST



Cinnamon-Accented French Toast image

Very quick, easy, and tasty french toast.

Provided by grumpybutt

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 eggs, beaten
2 teaspoons white sugar
1 teaspoon milk
1 teaspoon ground cinnamon
¼ teaspoon salt
6 slices bread

Steps:

  • Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat.
  • Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

Nutrition Facts : Calories 108.6 calories, Carbohydrate 14.5 g, Cholesterol 93 mg, Fat 3.3 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 302.2 mg, Sugar 2.7 g

CINNAMON FRENCH TOAST



Cinnamon French Toast image

Make and share this Cinnamon French Toast recipe from Food.com.

Provided by Neta M.

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

3 eggs
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
4 slices bread
1 dash cinnamon

Steps:

  • Spray grill with cooking spray. Preheat grill for 6 minutes.
  • In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla. Soak slices of bread in egg mixture.
  • Place slices of bread on the grill. Close lid and cook 4 minutes or until done. Repeat with remaining bread.
  • Sprinkle with cinnamon before serving with butter and syrup.

CINNAMON FRENCH TOAST



Cinnamon French Toast image

A simple go-to recipe for French toast, perfect for almost any type of bread. Extra cinnamon gives it a potent sweet spice and half-and-half makes the custard rich without being too heavy.

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup half-and-half
2 tablespoons granulated sugar
2 teaspoons ground cinnamon, plus more for serving
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
6 large eggs
2 to 3 tablespoons unsalted butter
8 slices challah or brioche bread (3/4 inch thick) or 12 slices sandwich bread
Confectioners' sugar, for dusting
Fresh fruit, for serving
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the half-and-half, granulated sugar, cinnamon, vanilla, salt and eggs in a large bowl until very well combined and no visible egg white remains. Pour the mixture into an 8- or 9-inch square baking dish.
  • Heat a large nonstick skillet over medium heat. Add 1/2 tablespoon butter and when it melts, swirl to coat the skillet.
  • Put 2 slices of bread at a time in the custard until moistened through, about 10 seconds on each side for the thicker bread and 5 seconds for the thinner sandwich bread.
  • When the butter begins to sizzle, transfer the soaked slices to the skillet and cook until the custard is heated through and the slices are very golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and hold in the oven while you repeat with the remaining butter, bread and custard.
  • To serve, fan out the slices on a platter or individual plates and dust with confectioners' sugar and additional cinnamon. Serve with fresh fruit and maple syrup.

BAKED CINNAMON FRENCH TOAST



Baked Cinnamon French Toast image

"There's no last-minute preparation and you can serve several people at once with this casserole," reports bed-and-breakfast owner Lo Ann Brennock of Cloverdale, California. "My guests love the smooth custardy bottom layer topped with thick slices of cinnamon bread."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

12 slices cinnamon bread, divided
1/4 cup butter, softened
9 eggs
1 quart milk
2 cups heavy whipping cream
1 cup sugar
4-1/2 teaspoons vanilla extract
Warmed blackberry preserves, optional
Whipped cream, optional

Steps:

  • Line the bottom of a greased 13x9-in. baking dish with six slices of bread. butter remaining bread; place with butter side up over bread in pan. In a bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well. Pour over bread; let stand for 15 minutes. Place the dish in a larger baking pan. Pour boiling water into large pan to a depth of 1 in. Bake, uncovered, at 375° for 40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving. Top with preserves and whipped cream if desired.

Nutrition Facts :

CINNAMON BREAD FRENCH TOAST



Cinnamon Bread French Toast image

I can't figure out how it's called cinnamon french toast when the recipe doesn't call for cinnamon? I added cinnamon for fun. Super quick and delicious. Recipe courtesy of Betty Crocker's Best-Loved Recipes.

Provided by AmyZoe

Categories     Breakfast

Time 35m

Yield 8 french toast slices, 4 serving(s)

Number Of Ingredients 6

3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon salt
8 slices sandwich bread (or cinnamon bread or cinnamon bread with raisins)

Steps:

  • Beat eggs, milk, sugar, vanilla, and salt with hand beater until smooth.
  • Heat griddle or skillet over medium-low heat or to 375.
  • Grease heated griddle, if necessary.
  • To test griddle, sprinkle with a few drops of water.
  • If bubbles jump around, heat is just right.
  • Dip bread into egg mixture, coating both sides.
  • Place on griddle.
  • Cook about 4 minutes on each side or until golden brown.

Nutrition Facts : Calories 230.3, Fat 7, SaturatedFat 2.6, Cholesterol 165, Sodium 488.1, Carbohydrate 30.9, Fiber 1.2, Sugar 5.6, Protein 10

CINNAMON FRENCH TOAST BAKE



Cinnamon French Toast Bake image

This fabulous cinnamon-raisin French toast recipe should be prepared the night before baking. It's always a hit with friends and family and is best served with something salty on the side such as bacon or sausage. Enjoy! Can also be topped off with real maple syrup for an extra sweet treat.

Provided by olivia77

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 9h5m

Yield 12

Number Of Ingredients 7

1 cup white sugar
1 cup packed brown sugar
1 cup unsalted butter
12 slices cinnamon raisin bread
6 large eggs
2 cups milk
1 teaspoon vanilla extract

Steps:

  • Bring white sugar, brown sugar, and butter to a boil in a saucepan over medium heat; boil, stirring occasionally, for 5 minutes.
  • Pour 1/3 of the mixture into a buttered 9x13-inch baking pan. Layer 1/2 of the bread slices on top of the mixture. Pour another 1/3 of the sugar mixture on top of the first layer of bread, then add remaining bread slices and set aside. Reserve remaining sugar mixture.
  • Beat eggs, milk, and vanilla extract together in a medium mixing bowl and pour over bread. Cover the dish with foil and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Uncover the dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve with remaining glaze as syrup.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.8 g, Cholesterol 136.9 mg, Fat 20.1 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 11 g, Sodium 163.9 mg, Sugar 42.6 g

BEST CINNAMON TOAST



Best Cinnamon Toast image

My mother is not a great cook. That said, cinnamon toast is hard to mess up, and it truly is one of her best "home cooked" dishes, so it owns a small corner of my heart. Here, I take the toast a couple of steps further: I soak buttered and toasted bread in cinnamon sugar syrup, which gives the toast an almost custardy quality. Then I press the sticky side of the bread into cinnamon sugar and fry the bread in butter so the sugar caramelizes around the edges and becomes almost candy-like.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/2 cup (100 g) sugar
3 cinnamon sticks
Four 3/4-inch (2 cm) thick slices Pullman loaf or whole wheat bread
8 tablespoons (115 g) unsalted butter, softened
3 tablespoons sugar
2 teaspoons ground cinnamon
Confectioners' (icing) sugar (optional)

Steps:

  • 1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks, and 1/2 cup (120 ml) water and bring to a boil over high heat, stirring often to dissolve the sugar. Reduce the heat to medium-low and simmer until the cinnamon is very fragrant, about 5 minutes. Remove from the heat and set aside to cool (the syrup can be refrigerated for up to 3 weeks).
  • 2. Make the toast: Using 3-4 tablespoons of the butter, coat both sides of each piece of bread. Heat 2 tablespoons of the butter in a large skillet (frying pan) over medium heat. Place the bread in the skillet and set a large heat-safe plate or cake pan on top of the bread--it should fit inside the skillet. If the plate isn't very heavy, weigh it down with a few cans of beans or tomatoes. Cook until the bread is golden brown, 2-3 minutes (weighting the bread helps the entire surface area of the crumb come into contact with the hot fat and the hot pan, ensuring a nice even golden-brown toast). Remove the weights and the plate and flip the bread over, then continue to brown the second side, about 1 1/2-2 minutes longer. Brush a generous amount of cinnamon syrup over one side of each slice (add enough syrup to saturate the bread without making it soggy).
  • 3. In a small bowl, mix the sugar with the cinnamon until combined, then transfer all but 2 teaspoons of it to a plate. Dip each piece of toast, syrup side down, in the cinnamon sugar.
  • 4. In a large skillet (frying pan), melt the remaining 2-3 tablespoons butter over medium-high heat. Reduce the heat to medium and place the toast, sugared side down, in the skillet. Set a large heat-safe plate on top of the toast to press it down (place one or two cans of beans on top to weight it down). Cook until the edges of the bread are caramelized and the sugar is completely melted and glistening across the surface of the bread, 3-4 minutes.
  • 5. Serve each slice of toast caramelized side up and sprinkled with some of the reserved cinnamon sugar and, if desired, confectioners' sugar.

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