Yesterday, I had the opportunity to get some Farm to Market Cinnamon Raisin bread, and I thought I should do something special with it. Farm to Market Bread Co. is a local wholesale bakery in Kansas City, and I’ve interviewed them several times for the magazine I work for. They’re bread is delicious! They sell loaves in several local grocery stores and provide bread to many local restaurants, including the buns for Blanc Burger. John loves the cinnamon raisin bread, so I thought I should use it to make Cinnamon Raisin French Toast for our Saturday Morning Breakfast this weekend.
I never have a good track record with French toast, so I looked up an actual recipe. I went with this one from For the Love of Cooking. It was really basic, and I was nervous because the directions were vague, but it worked out great. I figured out the secret was beating the eggs really well and keeping the pan hot enough. I put mine on medium high heat and got it nice and hot before putting the bread on. Previous attempts at French toast have resulted in barely toasted bread with some semblance of fried egg cooked on each side. That does not make for a great breakfast. By beating up the eggs really well and keeping the pan hot, I avoided the fried egg syndrome and got the bread to toast better.
Recipe after the link!
- 4 slices of bread (We used Farm to Market Cinnamon Raisin bread for a twist)
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 Tbsp milk
- Heat a large pan coated with cooking spray over medium-high heat.
- Mix eggs, vanilla, cinnamon and milk thoroughly in a shallow dish.
- Dip each side of bread into the egg mixture and shake off the excess and place in the hot skillet.
- Cook bread on both sides until each side is golden brown (2-3 minutes).
- Serve with butter, powdered sugar and syrup, however you would like!