The best Cinnamon Swirl French Toast starts with the best, homemade Cinnamon Swirl Bread. Making French toast is simple: the bread takes a quick soak in egg and milk, then browns in butter until it’s crispy on the outside and custardy on the inside. It’s the bread itself that makes this French toast so special, so soft, sweet and super-cinnamon-y. Served warm with more butter and a dribble of pure maple syrup, it will spoil you for all other cinnamon French toast, forever. No diner, pancake house, country inn or fancy hotel dining room can compete.
If baking your own bread to use for French toast seems like a lot of work and advance planning…OK, maybe. But French toast is not the only reason to make Cinnamon Swirl Bread. It makes great toast, and surprisingly delicious and interesting sandwiches – refer to the original post for some ideas. Since the recipe makes two loaves, you can enjoy one for toast and sandwiches during the week, and save the other for the weekend to make this out-of-this-world Cinnamon Swirl French Toast.
Making this ahead and what to do with leftovers:
- The Cinnamon Swirl Bread will keep, well-wrapped at room temperature, for 3 days. Even after it starts to dry out a little, it still makes great French toast – slightly stale bread soaks up the eggy custard even more readily than fresh.
- To keep the bread longer, wrap each loaf separately in a freezer-safe zip-lock bag or freezer paper, and freeze for up to two months.
- Cinnamon Swirl French Toast is best when it’s freshly griddled, but if you have leftovers, store them for up to a couple of days and reheat them in a 300 degree oven – or in the slots of a standard, pop-up toaster. Either of these methods will work better than the microwave to revive the crispiness of the crust and chase away any sogginess.
(In the spirit of “other things you might like”: If you’re in the mood for over-the-top French toast and you haven’t carved out time to bake, pick up a few bakery croissants and a pint of blueberries and make this Blueberry Croissant French Toast instead.)
Cinnamon Swirl French Toast
Ingredients
- 4 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 2 teaspoons granulated sugar
- Eight 1-inch thick slices Cinnamon Swirl Bread
- 1 to 2 tablespoons softened butter for the pan, plus additional for serving
- Maple syrup for serving
Directions
- Step 1 Make the Cinnamon Swirl Bread the day before, or up to several days in advance.
- Step 2 Beat the eggs, milk, cream and sugar together and pour the mixture into two 9×13-inch baking pans, dividing it evenly. Lay four slices of the bread in each pan. Soak the bread for 2 minutes, then turn it over and soak the other side for 8 minutes, 10 minutes total.
- Step 3 Meanwhile, heat the oven to 250 degrees, and heat a large nonstick griddle or skillet over medium heat.
- Step 4 Melt 1 tablespoon of the butter on the griddle and spread it out to a thin, even layer. Griddle 4 slices of the bread until the bottom sides are golden brown and crispy. Turn and cook the other side. Remove the French toast to a baking sheet and transfer it to the oven to keep warm while you cook the second batch, melting more butter on the griddle before adding the second batch, if necessary.
- Step 5 Serve warm with more soft butter and warm maple syrup.
