Cinnamon-swirl French toast

by thebaking

As I was making that cinnamon loaf the other day, I got to thinking about what else I could make with the bread, once it was baked.

Fresh-baked bread doesn’t stay fresh for long.

You could eat it all. Or keep it fresh in the freezer. Or you could make French toast.

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French toast actually works best with bread that is a little bit stale.

To make the French toast, I started by pre-heating the cooking surface. I used my Cuisinart Griddler set at 400 degrees. But a frying pan – on medium to medium-high heat – and a bit of oil would work just as well.

Then, I prepared a mixing bowl – any bowl slightly larger than a regular cereal bowl will do – with:

-about 1 cup of almond milk and 2 tablespoons of cornstarch.

Yes. Two ingredients. It’s that easy.

I used a bread knife to cut two slices of the cinnamon bread.

Then, I took each slice of bread individually and dipped it in the almond milk and cornstarch mixture. I moved each slice around and flipped them over so that the bread was fully covered in and soaked with the liquid.

And onto the cooking surface – or into the frying pan – for the bread. I left the slices to cook for about 5 minutes until they were crisp and golden brown on the outsides. If you’re using a frying pan, carefully flip each slice over after a few minutes of cooking time so that both sides cook and brown evenly.

This is what my two slices of French toast looked like when they were ready to eat:

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Then, onto a plate:

I topped my French toast with raspberries, blueberries, and a bit of maple syrup.

Most excellent.

You can make French toast with pretty much any bread. Bread seems to work better for French toast when it is slightly stale – it’s easier to cut and handle and gets less soggy when dipping in liquid – but fresh bread will work as well.

If you’re not working with spiced and sweetened bread like my cinnamon loaf, a better dipping mix recipe might be:

-1 to 2 cups of almond milk, soy milk, chocolate almond or soy milk, or another milk-ish beverage of your choice

-3-4 tablespoons of cornstarch

-2 teaspoons of sugar

-ground cinnamon and/or ground cloves and/or ground nutmeg to taste

-1 teaspoon of cocoa powder, optional.

Whisk all of the ingredients together in a large bowl and use for dipping the bread. Adjust quantities if you will be dipping a lot of slices.

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