Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 loaf of cinnamon-sugar swirled bread (un-sliced, if possible Note 1)
  • 6 large eggs
  • 1/2 cup (136g) whole milk (or 1%, 2% (we like whole best))
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1 and 1/2 teaspoon vanilla extract
  • 1 tablespoon (14g) light brown sugar, (packed)
  • 1/2 cup (105g) light brown sugar, (lightly packed)
  • 1/2 cup (123g) heavy whipping cream
  • 1/2 cup (167g) light Karo syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) heavy whipping cream, (whipped to soft peaks*)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh sliced strawberries (or medley of berries), (for serving)

Instruction

  • SYRUP: Combine the light brown sugar, heavy cream, and corn syrup in a saucepan over medium heat. Stir and heat until the sugar is completely dissolved and then remove from heat. Stir in the vanilla and, if desired, a tiny pinch (1/16 teaspoon) fine sea salt to balance and intensify flavors.
  • FRENCH TOAST PREP: Slice the cinnamon bread into 8 even-sized slices (about 3/4-1 inch thick). In a large bowl, combine the eggs, milk, cinnamon, salt, vanilla, and brown sugar. Briskly whisk until thoroughly combined and smooth. Preheat a large griddle to 325 degrees F or a large skillet on the stovetop to medium heat. 
  • DREDGE BREAD: Dip each bread slice into the batter mixture, coating evenly. Gently shake off excess. Add 1 tablespoon of butter to the skillet or griddle and melt. Once melted, immediately place coated pieces of bread (making sure to not overcrowd the griddle or pan; leave 1-inch space in between) and cook until both sides of the bread are golden brown, about 3-4 minutes per side. (Quickly wipe out skillet/pan with a paper towel and add the other tablespoon of butter once you've cooked the first batch of French Toast). As soon as you pull the French Toast off the griddle/pan, place on a wire cooling rack or plate to immediately serve. French toast is best served right off the griddle, but if it's sitting on plates for a while it will steam and get soggy!
  • WHIPPED CREAM: Pour heavy whipping cream and powdered sugar into a cold bowl attached to a stand mixer and whisk on high speed until medium to stiff peaks form, (about 1-3 minutes). Be careful to not overmix. Stir in vanilla and a tiny pinch (1/16 teaspoon) of salt if desired.
  • SERVE: Serve French Toast right off the griddle with warm caramel syrup, freshly whipped cream, and fresh strawberries.