Just when you think French Toast can’t get any better – wait until you try it with Cinnamon Swirl Bread! When you start with a loaf of fresh cinnamon swirl bread, you know it’s going to be amazing - and believe it or not, it tastes even better than it looks! The ribbon of cinnamon swirl melts into liquid cinnamon and tastes like a tender homemade fresh cinnamon roll – HEAVENLY with butter and warm maple syrup!
Cinnamon Swirl French Toast is a family breakfast favorite! One of my favorite things to make with homemade Cinnamon Swirl Bread, or with coveted loaves of Cinnamon Cobblestone Bread that we pick up from local bakers in Amish country.
With its ribbon of cinnamon looping through the bread, when dipped in creamy egg custard and cooked on a hot griddle, the cinnamon swirl melts into liquid cinnamon and tastes like a tender homemade fresh cinnamon roll. It is heavenly with just a light touch of warm maple syrup or dusting of powdered sugar.
COOKING SCHOOL TIP: Make sure that you lightly dip both sides of the bread into the egg mixture if you are using fresh bread. If you are using a harder crust or day old bread, let the bread soak the egg mixture into it on both sides before cooking.
1 loaf homemade or bakery Cinnamon Swirl Bread (8 slices)
4 large eggs (room temperature)
1 cup half-and-half
1 tablespoon granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Butter (for griddle & serving)
Warm maple syrup
Fresh berries (optional)
Confectioners’ sugar (optional)
HOW WE MAKE THIS:
YIELD: 4 servings
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