Cinnamon Rolls lie somewhere between breakfast and dessert for me. As a general rule they lean more dessert and yet orange rolls are 100% a breakfast item. It doesn’t make sense. When I was ordering bread for a family event with Diany’s Fresh Breads and I saw she offered a cinnamon roll bread I knew I had to have it. I didn’t know what I was going to do with it but I needed it. Turns out, I needed cinnamon roll French toast.
If you have ever made French toast before the concept is basically the same. Dredge your bread in an egg + milk mixture and lightly fry in a pan of shallow oil. I added some additional seasoning to my egg mixture and then made homemade whipped cream to go with it. You can make any additional breakfast sides that you would like for a complete meal. As a note: Diany’s bread’s are rich and moist. I was impatient and didn’t wait for the bread to dry out a little like you would for normal French toast so I ended up having to half my bread slices because the weight of the moisture was making them break apart.
Cinnamon Roll French Toast
Ingredients
French Toast
- 1 Loaf Diany's Cinnamon Roll Bread
- 3 whole eggs
- 1/2 Cup Milk
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tbsp vanilla
- 1 tbsp cooking oil
Whipped Cream
- 1 pint Whipping cream
- 4 tbsp sugar
- 2 tbsp vanilla
Instructions
- Cut bread in slices, I aim for 6-7 slices for a large loaf from Diany.
- In a bowl, scramble eggs then add milk and mix. Add remaining seasonings to your mix (do not add oil)
- Place your oil in a cooking pan and heat over medium heat
- Take your bread slices and dredge them through your egg mixture on both sides before adding to your oiled pan
- Cook on both sides until toasts. Typically 3-5 minutes
- For the whipped cream: add all ingredients into a stand mixer and mix on high for about 15 minutes or until the consistency looks like whipped cream