This Cinnamon Swirl French Toast is bursting with cinnamon in every bite, starting with cinnamon raisin bread. Cinnamon sugar-coated pecans add crunch, while cinnamon vanilla syrup is the crowning touch. It's a wonderful weekend breakfast or brunch dish.
This French toast tastes like a warm hug—bursting with cinnamon in every bite. Its cozy vibes are perfect alongside a hot mug of coffee—the perfect way to start any day.
Ingredient Notes
- Bread - Use your favorite cinnamon swirl bread. Varieties with or without raisins are both delicious.
- Pecans are toasted and coated with cinnamon sugar for a delicious crunchy topping.
- Syrup - Use real maple syrup for a pure maple flavor. It is infused with vanilla, cinnamon, and a touch of butter, which gives the syrup a rich, velvety finish.
- Cranberries add a pop of color to the dish, but I really love their tartness, which balances all of the sweetness. You can also use pomegranate seeds or raspberries if desired.
Expert Tips
Add half-and-half or cream to the eggs for richness. This creates a rich custard. Whole milk can also be used. I don't recommend using low-fat milk. The higher water content will dilute the custard and won't yield a rich, creamy mixture.
Don't over soak the bread in the custard mixture. It should soak up enough egg mixture to penetrate the inside but not enough to turn soggy.
Use medium-low to medium heat to fry the French toast. I like using butter for flavor, so keeping a lower temperature prevents the butter from burning. If making larger batches, wipe out the pan in between batches to avoid later batches from taking on a burnt butter flavor.
Keep batches of French toast warm in the oven. When making larger batches of French toast, keep the first batches warm in the oven while frying the remaining batches. Set the oven to a warming setting (170℉-200℉ degrees). Place the French toast on a sheet pan fitted with a rack and place in the warm oven. This helps to prevent the toast from becoming soggy while keeping it crispy around the edges.
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Cinnamon Swirl French Toast is full of comforting vibes and is perfect for Christmas morning... or any winter weekend morning. This dish is like a warm hug.
Equipment
Griddle pan | Non-stick skillet | Butter warming pot or small saucepan | Shallow dish | Liquid measuring cup | Measuring cups and spoons
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Cinnamon Swirl French Toast
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EQUIPMENT
Ingredients
Cinnamon Sugar Pecans
- ⅓ cup pecans
- ½ tablespoon unsalted butter
- 1 tablespoon cinnamon sugar
Cinnamon Maple Syrup
- ½ cup maple syrup
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
French Toast
- 4 slices cinnamon swirl bread ((with or without raisins))
- 2 large eggs
- 6 tablespoons half-and-half (or cream)
- 1 teaspoon pure vanilla extract
- ½ tablespoon unsalted butter
- cranberries (for garnish)
Instructions
Cinnamon Sugar Pecans
- Heat a small non-stick skillet over medium-low heat. Add the pecans and toast for 2-3 minutes, shaking the pan frequently, until you can just start to smell the nuts.
- Add the butter and toss the pecans to coat as the butter melts. Add the cinnamon sugar and toss or stir until the pecans are completely coated with the sugar. Transfer to a plate and set aside.
Cinnamon Maple Syrup
- In a small saucepan, combine the syrup, butter, and cinnamon. Heat until butter is melted and syrup is warm. Keep warm until ready to serve.
French Toast
- In a shallow dish, combine the eggs, half-and-half or cream, and vanilla extract. Whisk to incorporate.
- Preheat a griddle pan over medium heat. When hot, grease the pan with butter before adding the french toast.
- Dip each slice of bread into the egg mixture, turning to coat both sides, allowing the bread to soak up some of the egg mixture. Place the bread on the griddle. Cook 3-4 minutes per side or until golden brown.
- Transfer the french toast to a plate and top with syrup and pecans. Garnish with cranberries, if desired. Serve with extra syrup on the side.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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