This Cinnamon Swirl French Toast with Cinnamon Sugar Pecans is bursting with cinnamon in every bite, starting with cinnamon raisin bread. The french toast is topped with cinnamon sugar-coated pecans and drizzled with cinnamon and vanilla-infused maple syrup. A wonderful weekend breakfast or brunch dish.
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This cinnamon swirl french toast tastes like a warm hug. The cozy cinnamon vibes are perfect alongside a hot mug of coffee - the perfect way to start any day.
This french toast is bursting with cinnamon flavor in every bite. Each component is as delicious as the next, starting with the bread. Use your favorite cinnamon swirl bread. Both varieties - with or without raisins - are delicious.
Next, the french toast is topped with cinnamon sugar pecans which are so darn tasty. I like to make a double batch because they are so addicting. I find myself nibbling them constantly while I finish the rest of the dish! They are so easy to make - just toast in a skillet, toss with butter, then cinnamon sugar. The easiest candied pecans ever!
And let's not forget the syrup. I use pure maple syrup and heat it with a touch of butter, vanilla, and cinnamon. Instead of spreading butter on the french toast, I add it to the syrup for a rich, velvety finish.
For garnish - because we all love a pretty plate - I added some cranberries. I love the pop of color of course, but I really love the tartness they provide. It balances all of the sweetness going on. You can also use pomegranate seeds or raspberries if desired.
Tips for making
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 oversoak the bread in the custard mixture. The bread 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 the warm 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.
FAQ's
Absolutely! Fry the french toast and allow it to cool completely. Place in a freezer-safe bag with parchment paper in between the slices of toast. Store in the freezer for up to two months.
In the oven: place on a sheet pan fitted with a rack. Bake at 375 degrees until warmed through, approx. 8-10 minutes. The rack allows the heat to circulate so the bottom of the french toast doesn't become soggy.
In the toaster oven: for 1 or 2 servings, place toast on the rack in the toaster oven and cook for 1 or 2 toast cycles until warm.
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 | Non-stick skillet | Butter warming pot or small saucepan | Shallow dish | Liquid measuring cup | Measuring cups and spoons
More delicious breakfast recipes to try
- Brioche French Toast with Blueberry Syrup
- Cinnamon Muffins with Cinnamon Chips
- Cranberry Almond Muffins
- Maple Walnut Scones
- Orange Scones
- Toast Brunch Menu
Cinnamon Swirl French Toast
Ingredients
Cinnamon Sugar Pecans
- ⅓ cup pecans
- ½ tablespoon butter
- 1 tablespoon cinnamon sugar
Cinnamon Maple Syrup
- ½ cup maple syrup
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
French Toast
- 4 slices cinnamon swirl bread (with or without raisins)
- 2 eggs
- 6 tablespoons half-and-half or cream
- 1 teaspoon vanilla extract
- ½ tablespoon 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.
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