Your weekend needs this Cinnamon Sugar Crusted French Toast recipe! Slices of brioche dipped in egg and milk custard, dusted with cinnamon sugar and griddled until crisp and caramelized.
Last week I had a dream about cinnamon sugar crusted french toast.
Well okay, so it was one of those times when you wake up thirty minutes before you have to, so you’re in a state of half awake and half asleep. Most of the time I count backwards. Or repeat a chant I learned in yoga to fall back to sleep. Apparently this morning I brainstormed a recipe.
I thought/dreamt about thick pieces of French toast with a crispy cinnamon and sugar crust. Of course there was fresh berries, a drizzle of maple syrup and a fancy dusting of powdered sugar involved. Naturally.
Before I knew it, I was fast asleep.
I’ve probably mentioned it a time or twenty, that Sunday breakfast is a big deal in our house. Each one of us will chime in with a request and lately we’ve had a lot of fried egg sandwiches or bacon and scrambled eggs. I boycotted the eggs this past weekend and the moment Haileigh suggested French toast my dream came flashing back to me.
To Make This Cinnamon Sugar Crusted French Toast You Will Need:
- whole milk or heavy cream
- sea salt
- thick slices of brioche or Texas toast
- cinnamon sugar and coconut oil for frying
- powdered sugar
I love this French toast with fresh raspberries and blueberries so I make sure to have those on hand when I make these.
In a shallow baking dish, crack in four eggs and pour in a cup of heavy cream or whole milk. Add in 3/4 teaspoon of pure vanilla extract, a pinch of salt and whisk, whisk, whisk until the egg whites are sufficiently beaten to death.
Take the thick, slices of brioche (or use Texas toast!) and quickly dunk each slice into the egg mixture. Drain off any excess egg mixture and arrange the slices on a wire rack that’s set into a rimmed baking sheet.
Then generously sprinkle spoonfuls of the cinnamon sugar over top of the slices. Make sure you get it as close to the edge as possible. You know I live for those crispy edges!
Preheat your griddle to 325°-350℉ (or 160°-180℃).
Grease the griddle with coconut oil. Lay the bread sugar-side-down on to the griddle. Sprinkle the now exposed toast with more cinnamon and sugar nd flip once a delicious, cinnamon-y, sugar-y crust forms on the bottom. Continue to cook until golden brown.
*You may need to adjust the temperature on your griddle to avoid burning the sugar before the middle cooks.
HOW TO KEEP FRENCH TOAST WARM:
As you work in batches, transfer the cooked pumpkin french toast to a clean rimmed baking sheet and keep warm in a low 200℉ (90℃) oven.
I cut my cinnamon sugar crusted French toasts in half diagonally for pretty little triangles. Other than that, all that’s left to do is spread these gems with butter and drizzle with real maple syrup, fresh berries and dust with a little powdered sugar. These obviously don’t need much syrup or powdered sugar for that reason, but the fresh berries do add a nice tartness.
Now if you’ll excuse me. I have some leftover French toast to shovel into my face.
WHAT TO SERVE WITH PUMPKIN FRENCH TOAST:
- bacon, regular or maple sausage links or patties
- fresh fruit and/or berries
- coffee or tea
- for brunch, serve with scrambled eggs, fresh fruit, yogurt and hash browns.
HOW LONG WILL FRENCH TOAST LAST IN THE FRIDGE:
Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days.
CAN FRENCH TOAST BE FROZEN?
Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.
CLICK HERE FOR MORE FRENCH TOAST RECIPES!
Cinnamon Sugar Crusted French Toast
FOR THE FRENCH TOAST:
- 1/2 cup cinnamon sugar
- 4 large eggs
- 1 cup whole milk, or heavy cream
- 3/4 teaspoon pure vanilla extract
- 1 pinch kosher salt
- 12 brioche, thick slices or texas toast
- coconut oil, for griddle
- Preheat your griddle to 325°-350℉ (or 160°-180℃) degrees and grease with coconut oil.
- Combine the cinnamon and sugar in a small bowl and set off to the side for a moment.
- In a shallow dish whisk together the four eggs, heavy cream or milk, vanilla extract and kosher salt.
- Quickly dip both sides of the bread in the egg/cream mixture and place on a wire rack set into a rimmed sheet pan. Sprinkle the one side with the cinnamon and sugar mixture.
- Once the griddle is hot; place the french toast, cinnamon-sugar side down, and cook for 3 to 4 minutes or until a sugary crust forms on the bottom. Sprinkle with the top with cinnamon sugar before flipping and repeating.
- Keep the French toast nice and warm on a sheet pan in a preheated 200° oven.
- Serve with butter, maple syrup, a dusting of powdered sugar and fresh berries.
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