I am a French toast fanatic. Whether it's baked in a casserole dish or fried in a skillet, I simply cannot get enough of the stuff. And as any responsible mother would do, I've passed this love along to my four children. We are definitely a French toast family!
I also love cinnamon toast. In fact, I've written before about the fact that there is, without any doubt, a right and a wrong way to make cinnamon toast, and that my husband always made cinnamon toast the wrong way before he met me, and that I saved him and showed him the way. And okay, he probably wouldn't necessarily characterize it that way. But still. For this recipe, I had the idea to combine my two breakfast loves and make French toast…out of my beloved cinnamon toast!
I assembled all the good things in life: Land O'Lakes® Butter with Canola Oil, sugar, cinnamon, vanilla, good English muffin toasting bread, eggs, and half-and-half. (And as a bonus, I grabbed Land O'Lakes® Cinnamon Sugar Butter Spread, which, if you haven't ever tried it, is an absolute triumph.) Let the Cinnamon Toast French Toast games begin!
First, preheat the oven to 350 degrees. Then grab 1/2 cup of the Butter with Canola Oil to start making the cinnamon toast mixture. The beauty of this butter with canola oil product is that it's spreadable right out of the fridge. Normally when I make my cinnamon toast, I have to plan ahead and take the butter out of the fridge to soften it OR I have to nuke the butter carefully so it's soft. I love, love, love the Butter with Canola Oil because it's always ready to go…and it's just got three ingredients: Butter, canola oil, and salt. Purty simple. (It also happens to taste utterly delicious. It's addictive!)
Put the butter with canola oil into a small bowl and add 1/2 cup sugar…
1 1/2 teaspoons of ground cinnamon…
And 1 teaspoon of vanilla, which makes thing extra delicious.
Use a fork to mash it all together until it's a cinnamony, sugary, buttery bowl of gorgeousness!
Spread 12 slices of bread with the mixture so that it totally covers one side of the bread.
Bake it for 10 minutes, which will give the bread a chance to toast and the cinnamon sugar/butter with canola oil mixture a chance to bubble. After that, crank on the broiler and let it broil, watching it carefully, so that the sugar will start to caramelize a bit. That's part of what makes the finished product so scrumptious!
Now just take it out of the oven and let it cool for a bit while you mix up the eggs. (And try with all your might not to gobble up the cinnamon toast while you wait! It's pretty irresistible on its own.)
Crack 4 eggs into a pie pan or dish…
Then add 3 tablespoons of half-and-half…
And a teaspoon of vanilla.
Whisk it around until it's totally combined…and now it's time to have some fun.
One at a time, place the cinnamon toast, cinnamon-side down, in the egg mixture.
Flip it over to the other side…
Then let the excess drip off…
And set the pieces back on the baking sheet as you go.
Heat a griddle or skillet over medium heat, and melt a little extra Butter with Canola oil all over the surface.
Cook the French toast, plain side down at first, until it's golden brown and slightly crisp. This will take a few minutes, and you'll want to babysit it to make sure it doesn't burn! (Trust me, it'll be worth it.)
Flip it over and cook it on the other side, watching to make sure it doesn't burn. You'll want to cook it long enough that the egg mixture has a chance to set, but at a low enough heat that the toast doesn't burn. Just keep your eye on it!
When it's done, add two or three slices to a plate and grab a scoop of the Cinnamon Sugar Butter Spread.
Place it right on top. Oh man, this looks amazing! And it's getting ready to taste amazing.
After that, warm syrup is all it needs!
This is absolutely amazing, guys. Hope you love it
Cinnamon Toast French Toast
Yield: 6 Servings
Cook Time: 25 minutes
- 12 slices English muffin toasting bread toast
- ½ cup Land O'Lakes® Butter with Canola Oil
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 eggs
- 3 tablespoon half and half
- 1 teaspoon vanilla extract
- Land O'Lakes® Butter with Canola Oil
- Land O'Lakes® Cinnamon Sugar Butter Spread
- Maple syrup (optional)
Directions: Preheat oven to 350F. Place Butter with Canola Oil, sugar, cinnamon and vanilla in a small bowl. Using a fork, mix until well combined.
Spread 1 tablespoon of the butter mixture on one side of each piece of bread. Be sure to go all the way to the edges. Place bread, buttered side up, up a baking sheet. Bake for 10 minutes. Turn on the broiler and let bread cook for another 1-2 minutes, until top is bubbly and golden brown. (Watch so it won't burn!) (Can be made ahead.)
Remove bread from the oven and let cool while mixing the eggs. (Cooling the bread for a few minutes helps it stay crispy).
In a medium bowl (a pie plate works well too), whisk the eggs, half and half and vanilla together. Dunk each slice of bread into the egg mixture turning it to coat each side. Place the finished slices back on the baking sheet while you dunk the others.
Heat a large skillet or griddle over medium to medium high heat (or an electric griddle to 350F) and add some Butter with Canola Oil. When it melts, place the bread slices, cinnamon sugar side up, in the skillet or griddle. Let cook for 2-3 minutes, the flip over and cook for another 2-3 minutes. Repeat with more butter and remaining bread slices.
Serve with Land O'Lakes® Cinnamon Sugar Butter Spread and maple syrup.
The Pioneer Woman has partnered with Land O'Lakes for an exclusive endorsement of Land O'Lakes® Butter for the Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.