Cinnamon Sugar French Toast

25 Nov 2020 | Breakfast, Food

Cinnamon Sugar French Toast may just be the perfect festive breakfast! Turn your leftover brioche or panettone into a fabulous brunch.

Jump To Recipe

servings

4-6

total time

30 mins

great for

leftovers

suitable for

vegetarian

Cinnamon Sugar French Toast with Pomegranate

behind the scenes

From leftovers to french toast brunch

We may have found the perfect festive breakfast –and we do not say that lightly!

From the warmth of the cinnamon, to the snowy dusting of icing sugar, this is the epitome of a decadent holiday breakfast!

Add in some maple syrup and pomegranate arils, and this Cinnamon Sugar French Toast will ensure your Christmas plate is the Zoom envy of all your mates!

Feeling like this might be too much to commit to on Christmas day? Well, first of all, let us assure you that it is a very low maintenance recipe; with just a few simple steps to take you to breakfast heaven.

But, if you decide it might be a tad too aggressive prior to Christmas dinner then, know that it works perfectly for Christmas Eve, Boxing Day or any of those strange days that fall between Christmas and New Year where time just seems to stand still.

Why not add this Cinnamon Sugar French Toast to your North Pole Breakfast? Perfect for little elves!

French Toast from above

And if you have some leftover panettone in the house, it would make a wonderful substitute for the brioche or challah bread, so nothing need go to waste!

So, check your shopping list, in fact, why not check it twice … and make sure that these ingredients are on there – we know you want to!

Cinnamon Sugar French Toast stacked

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Cinnamon Sugar French Toast with Pomegranate

Cinnamon Sugar French Toast

Cinnamon Sugar French Toast may just be the perfect festive breakfast! Turn your leftover brioche or panettone into a fabulous brunch.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Suitable For Vegetarian
Servings 6

Ingredients
  

  • 400 g brioche or challah loaf
  • 100 g caster sugar
  • 2 tbsp cinnamon
  • 4 medium eggs
  • 230 ml whole milk
  • 1 tsp vanilla extract
  • 1-2 tbsp unsalted butter

Instructions
 

  • In a small bowl, combine the cinnamon and sugar, and set aside.
  • In a deep, preferably flat bottomed, bowl, whisk together the eggs and milk until combined. Add the vanilla extract.
  • Slice the bread into 1” slices (about 12 in total) and quickly dip into the egg mixture, ensuring that each side is coated. Allow any excess mixture to drip off, and ensure you do not leave the bread to soak in the mixture.
  • Once coated in egg mixture, place the bread slices onto a wire rack, or a baking sheet.
  • Generously sprinkle the upward facing side with cinnamon sugar, ensuring you go right to the edges.
  • Add a tbsp. of butter to a large skillet and melt over medium heat. Once melted, add 2-3 slices at a time, sugar side down.
  • Allow the bread to cook until the downward facing side is golden brown, and the sugar is beginning to caramelise; approximately 2 minutes. Sprinkle the upward facing side with the cinnamon sugar, and flip the bread to allow the other side to toast up.
  • Remove from the pan, dust generously with icing sugar, and top with maple syrup and pomegranate arils. Enjoy!

Notes

If making the French toast for a family, keep slices warm while the others are cooking by placing them on a foil lined baking sheet in an 80C oven.
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A little note: Our recipes are based on our own experiences and shared for inspiration and enjoyment. Results may vary. Please check ingredients and allergens, follow appropriate food safety guidance and use your own judgement when preparing them. For more information, please see our Disclaimer.

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