Place pieces of toast onto a cutting board. Make a swirl incision with a table knife in the middle of the bread.
Drizzle the cinnamon mixture onto the incisions and let it rest for 3-5 minutes, allowing the incision to such in the mixture.
Prepare the egg wash and warm up the griddle or pan. Spray or rub on some butter to the surface. Dip the toast bread into the egg wash on both sides and then place to cook on the griddle.
Cook both sides for 3-4 minutes on medium heat until the surface is gold in color or until fully cooked.
Remove and serve with syrup of your choice and fresh fruits.
Nutritional info does not include syrup of your choice.
- After dipping your bread into the egg wash, allow the slices to rest so the wash can sink in.
- I did not use any pancake or maple syrup for this recipe but I did make a sugar glaze, using confectioner sugar and drizzled some on top. It tasted even better than a Cinnabon Roll (sugar glaze recipe in the recipe card below).
- Mix your egg wash thoroughly to avoid any egg whites congealing on the toast.
- Use a preheated griddle/pan.
- Stick to a medium heat when cooking this Cinnamon French Toast. Too high and your burn the coating, too low and the bread will dry out.
- Use oil and butter in your pan, this prevents the butter from burning.
- Wipe down the pan between batches and re apply the butter and oil. This way you'll avoid coating your toast in burnt butter!
- If you're cooking up a few batches keep the French Toast warm in an oven (heated to 200F). You can keep them warm in the oven for up to 30 minutes, before they start to dry out.
Serving: 1g | Calories: 182kcal | Carbohydrates: 27.6g | Protein: 7.2g | Fat: 4.4g | Saturated Fat: 1g | Sodium: 258.3mg | Sugar: 3.6g