Cinnamon Roll French Toast
This delicious French Toast is made with a cinnamon butter filling sandwiched between two bread slices and cooked to perfection. It's a quick and easy recipe perfect for a lazy breakfast day!
Equipment
- Silicone spatula or regular spoon
- Hand whisk or fork
- Non-stick or stainless steel pan
Ingredients
Cinnamon Butter Filling
- 75 grams butter softened
- 65 grams packed brown sugar
- 8 grams all-purpose flour
- 10 grams cinnamon
French Toast Custard
- 2 eggs
- 100 ml full-fat milk
- 50 grams brown sugar
- 1 tsp vanilla essence
- 4 slices white sandwich bread
- 50 grams ghee or butter for cooking
Icing Sugar Glaze
- 30 grams icing sugar
- 10 ml warm milk
Instructions
- Make the cinnamon butter: Combine all the ingredients: softened butter, brown sugar, flour, and cinnamon in a bowl until everything is well combined and you have a thick paste.75 grams butter, 65 grams packed brown sugar, 8 grams all-purpose flour, 10 grams cinnamon
- Make the French toast custard: In a bowl, mix all the ingredients (except for the bread and butter) with a hand whisk until well combined – eggs, milk, brown sugar, and vanilla.2 eggs, 100 ml full-fat milk, 50 grams brown sugar, 1 tsp vanilla essence
- Assemble: Spread a thick layer of the cinnamon butter on two bread slices and top each with a plain bread slice, pushing down gently to seal.4 slices white sandwich bread
- Heat the pan and add the butter or ghee in it. While it heats, place the cinnamon bread sandwich in the French Toast custard and let it soak for a minute on each side. Don't soak it for too long or the bread will fall apart.50 grams ghee or butter
- Place the soaked bread sandwich on the pan and cook on both sides on medium heat until golden brown.
- Make the icing sugar glaze: mix the icing sugar and warm milk until you have a thick glaze-like consistency. If the glaze is too thin, add more icing sugar until you reach your desired consistency.30 grams icing sugar, 10 ml warm milk
- Pour the glaze on top of the French Toast and enjoy warm.
Notes
Make Ahead:
The cinnamon butter filling can be made a day before and stored in the fridge for up to a week.
Variation:
You can use a thick slice of brioche bread instead of two slices of sandwich bread. Make a slit at the bottom side of the slice to create a pocket and fill the filling inside it, then follow the same process as mentioned in the recipe.