Description
This Cinnamon Roll French Toast recipe transforms classic cinnamon swirl bread into a decadent breakfast treat. The bread is soaked in a fragrant custard of eggs, milk, and warm spices, then pan-fried to golden perfection. It’s finished with a creamy, vanilla-infused glaze that mimics the luscious icing on cinnamon rolls, making it an indulgent yet simple morning delight perfect for family breakfasts or special occasions.
Ingredients
Scale
Main Ingredients
- 8 slices cinnamon swirl bread
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Butter or oil for cooking
Creamy Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Custard: In a bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and ground nutmeg until fully combined to create a flavorful custard base.
- Dip the Bread: Heat a skillet over medium heat and add butter or oil. Dip each slice of cinnamon swirl bread into the custard mixture, ensuring both sides are well-coated but not soggy.
- Cook the French Toast: Place the soaked bread slices in the skillet and cook for about 2-3 minutes per side until golden brown and cooked through.
- Prepare the Creamy Glaze: In a separate bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Serve: Plate the warm Cinnamon Roll French Toast slices and drizzle the creamy vanilla glaze over each piece generously.
- Enjoy: Serve immediately to enjoy the perfect blend of cinnamon flavors paired with the velvety sweet glaze.
Notes
- Use day-old cinnamon swirl bread for better soaking without falling apart.
- Adjust the glaze consistency to your preference for drizzling or spreading.
- For extra richness, substitute half of the milk with cream or add a pinch of salt to the custard.
- Butter or neutral oil like canola works well for frying; avoid olive oil as it may affect flavor.
- Serve with fresh fruit or a dusting of extra cinnamon for garnish.
