Recently, we went to Huber’s Winery and Orchards and visited their little marketplace there and had some fresh homemade ice cream. We wound up buying a loaf of cinnamon raisin bread, because my husband loves it and I decided to make him some cinnamon raisin French toast on the recommendation of the lady working there (he also loves French toast).
I didn’t eat any of this, but he gave it rave reviews. It smelled heavenly. If you don’t live anywhere near Huber’s, you can purchase any loaf of cinnamon bread. The one I purchased had a drizzle of icing and was very thick with minimal raisins and cinnamon swirls. I sliced it into about 1-inch thick slices.
- 1 Tablespoon white granulated sugar
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon yes, more cinnamon!
- 2 eggs
- Dash of vanilla extract
- 1/8 cup milk
- 2 pats of butter
- Cinnamon raisin bread
- Powdered sugar optional
- Syrup flavor of choice
- 2 Tablespoons chopped pecans optional
In a shallow pie dish...
Mix together dry ingredients (sugar, and spices)
Whisk in eggs
Add vanilla extract and stir
Cut bread into thick slices. Lay in egg mixture for 30 seconds on each side.
Melt butter and slowly warm frying pan on medium heat. Continue to drench bread slices in egg mixture while you wait for pan to heat.
Cook approximately 5 minutes on each side, but you'll want to slightly lift after a few minutes and check to see if the toast is browning. A light golden brown color is what you're going for. Ideally, the outside will be crispy and the inside ooey, gooey.
Place finished bread on plate and sprinkle with powdered sugar.
Top with syrup of your choice. We used maple.
Scatter chopped pecans over entire concoction.
Try not to eat too fast, but it will be a challenge 🙂
Having guests this holiday season? Imagine how amazing it will be to cook a breakfast casserole in your crock pot and then make some thick and delicious cinnamon raisin French toast to go along with it. They’ll love you forever.