Roasted cinnamon

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A family favorite is french toast with a cinnamon-sugar crust. Custard-dipped bread is topped with homemade cinnamon sugar and cooked on a grid until caramelized.


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 375° 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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