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
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In a shallow pie dish...
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Mix together dry ingredients (sugar, and spices)
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Add milk
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Whisk in eggs
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Add vanilla extract and stir
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Cut bread into thick slices. Lay in egg mixture for 30 seconds on each side.
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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.
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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.
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Place finished bread on plate and sprinkle with powdered sugar.
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Top with syrup of your choice. We used maple.
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Scatter chopped pecans over entire concoction.
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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.
