The weekend is right around the corner and this cinnamon french toast crunch-french toast is the best way to have a easy Sunday morning. Enjoy a plate full with a hot cup of coffee and the crossword puzzle or if you’re in our house, sing at the tippy top of your lungs to “Let it go” as you dance around the kitchen until you’re called to the table to dig into these perfectly coated cinnamon sugar crusted french toast. These will easily become a favorite and necessary for the weekend.
This french toast is very special. They are dipped and covered in a sweet cinnamon sugar mixture then pan-cooked in melted butter until the cinnamon-sugar forms a hardened sweet crust. It is magical.
Cinnamon French Toast Crunch – Cinnamon Sugar Crunch
The key ingredient to making this sweet cinnamon french toast crunch is the cinnamon sugar mixture. Once you coat your bread in the mixture, place it in pre-heated buttered non-stick pan, as it warms us the cinnamon will start to wake up and turn fragrant and the sugar will start to caramelize making it hardened sweet crust – like the top of a creme brûlée.
Tips and tricks –
- Do one piece of french toast first to test the temperature of your pan. Like the first pancake, you may need to adjust, if the pan is too hot the sugar will burn.
- After you get the feel on the perfect temperature, you can do a few pieces at the same time, depending on the size of your pan, you don’t want them to touch.
- Lastly, carefully wipe out your pan between each round, you want to make sure any sugar left behind in the pan does not burn while you’re heating up the next batch.
- Preheat the oven – lay your french toast pieces on a cookie sheet and place in the oven to keep warm while you make them up, make bacon, cut fruit, make coffee.
Cinnamon French Toast Crunch
- 6 Eggs
- 1½ cup Whole Milk
- 1 TBSP Vanilla Extract
- 3 TBSP Cinnamon
- ¾ cup Sugar
- ¼ cup Brown Sugar
- 1 loaf Challah or Brioche Bread
- 3 TBSP Butter
- Preheat your oven to 350F
- Whisk together your eggs, add in your milk and vanilla extract. Whisk until combined.
- In another bowl, whisk together your cinnamon and sugars until evenly distributed.
- Slice your bread into 8 -10 slices – about ½ inch thick.
- Dip one side of your sliced of bread into the egg and milk mixture, flip over and do the other side, coating both sides completely. Let the excess drip off.
- Place on side of your coated slice into the cinnamon sugar mixture, press down slightly to completely cover the entire surface of one side of your coated slice of bread. Only put the cinnamon sugar on one side. Set aside. Continue to do step 5 and 6 will all of your slices of bread.
- Over medium heat, preheat your non-stick pan and add in 1 TBSP of butter until melted. *see blog notes for tips and tricks on getting the correct temperature. If it's too hot the sugar will burn.
- Add in your slices of bread – sugar side down first. Make sure to not over crowd the pan, you don't want the bread sides to touch.
- Cook until the cinnamon sugar crust is formed – approx. 2-3 minutes. Flip and continue to cook your french toast until the bottom is brown, another 2-3 minutes.
- Remove from the pan and place on a cookie sheet. Place in your preheated oven to keep warm.
- Wipe out your non-stick pan, add another TBSP of butter and continue steps 8 – 10.