Cinnamon French Toast Crunch
Weekends demand French toast and this version is magical. Dipped and covered in a sweet cinnamon sugar mixture then pan-cooked in melted butter until the cinnamon-sugar forms a hardened sweet crust - incredibly delectable!
Servings: 8 slices of french toast
Calories:
Ingredients
- 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
Instructions
- 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.
