My last post told you about the wonderful Cinnamon Raisin Bread from “The Bread Bakers Apprentice”. The day after it was baked, husband and I were talking about how good it might be as french toast. It happened that same night as our dessert.
Cinnamon Raisin French Toast
1/2 c milk or heavy cream (or a combo of both)
2 tsp cinnamon sugar
1 tsp vanilla (I’m usually heavy handed when pouring vanilla)
pinch of salt
Combine all ingredients, whisking to incorporate well.
Cut two thick (1 inch) slices of the cinnamon raisin bread and place in a shallow baking dish.
Pour egg mixture over the bread. Refrigerate and let soak for 1 hour, turning after a half hour to be sure bread is soaked through.
Heat skillet on med-high heat, melting 1 tblsp of butter.
Cook till both sides are golden brown and serve with powdered sugar and maple syrup. Or a scoop of vanilla ice cream if you’re so inclined…