Bursting with cinnamon in every bite, this dish is like a warm hug. Cinnamon raisin bread is cooked until golden brown and topped with cinnamon sugar-coated pecans and cinnamon-infused maple syrup.
4slicescinnamon swirl bread((with or without raisins))
2large eggs
6tablespoonshalf-and-half(or cream)
1teaspoonvanilla extract
½tablespoonunsalted 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
For larger batches, transfer the cooked french toast to a sheet pan fitted with a rack. Keep warm in a 170-200 degree oven while cooking the remaining batches.