I love and adore French Toast. It’s always my pick over waffles and pancakes. I do consider myself a French Toast snob since it has to be really good or I will have eggs. In this recipe, the bread is dipped into a custard mixture and then into a yummy cinnamon sugar mixture. While cooking, the cinnamon sugar turns into a crispy carmelized topping like the topping on Creme Brûlée.
It all starts with buttet!
First side is cooking and caramelizing.
Ingredients:
1 cup heavy cream
1 egg
1 teaspoon vanilla
1 1/2 cups granulated sugar
1 1/2 cups of cinnamon
6 – 8 slices of one inch sliced day old Brioche Bread, or your favorite bread sliced an inch thick
Butter, some for your pan, and more for your French Toast if desired
Maple Syrup, if desired
Combine cream, egg and vanilla in a swallow bowl and set aside. In another shallow bowl, combine sugar and cinnamon. Start out by melting a tablespoon of butter in your pan or griddle. Once your pan is heated and butter is melted, start dipping the bread into the egg mixture. Make sure you cover all side well. Next, dip the bread into the cinnamon sugar, coating the bread on both sides. Cook the French Toast on medium heat until the cinnamon sugar has carmalized and flip over to caramelize the other size. I did not put any butter on my French Toast and I used very little syrup. That was my personal preference, this delicious and decadent French Toast didn’t need much. Enjoy!
This looks decadent!:
Thank you Bill. It was delicious.