Cinnamon Roll French Toast

Ingredients

• 6 tbsp Unsalted butter (softened; for cinnamon filling)
• 0.5 cup Light brown sugar (packed; for cinnamon filling)
• 1.5 tsp Ground cinnamon (for cinnamon filling)
• 12 White bread or Texas toast (slices)
• 3 Eggs (large)
• 0.5 cup Whole milk
• 0.25 cup Heavy cream (for custard)
• 1 tbsp Granulated sugar (for custard)
• 1 tsp Vanilla extract (for custard)
• 1 tsp Ground cinnamon (for custard)
• 0.5 tsp Ground nutmeg (optional; for custard)
• 3 oz Cream cheese (softened; for glaze)
• 2 tbsp Butter (softened; for glaze)
• 0.5 cup Powdered sugar (for glaze)
• 2 tbsp Heavy cream or milk (2–3 tbsp; for glaze, add gradually to reach a smooth, pourable consistency)
• 0.5 tsp Vanilla extract (for glaze)
• Salt (pinch for glaze; the method also calls for salt in the cinnamon filling and custard, but no amounts are given)
• Vanilla extract (the method calls for vanilla in the cinnamon filling, but no amount is given)
• Brown sugar (the custard method names brown sugar, but the ingredient list gives no separate amount for it)
• Oil (for the skillet; amount not specified)
• Butter (for the skillet; amount not specified)

Steps

1. 1

   In a bowl, mix the softened butter, packed brown sugar, ground cinnamon, salt, and vanilla until smooth and creamy.

2. 2

   Take 4 bread slices. Spread an even layer of cinnamon butter over 3 slices, then stack them with the plain slice on top, creating one thick stack with filling between the layers.

3. 3

   Using a sharp knife, carefully cut off all four edges of the entire stack at once.

4. 4

   Repeat the filling, stacking, and trimming with the remaining bread slices.

5. 5

   In a shallow dish, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, ground cinnamon, salt, and optional nutmeg to make the custard.

6. 6

   Heat a nonstick skillet over medium heat. Add oil and butter to the pan.

7. 7

   Quickly dip each stuffed bread stack into the custard, coating all sides without soaking it; a quick dip helps the outside crisp rather than turn soggy.

8. 8

   Place each dipped stack directly into the hot pan.

9. 9

   Cook for 2–3 minutes per side, turning carefully, until deeply golden brown and crispy.

10. 10

    Using tongs, hold each stack and cook each of its four edges for about 20–30 seconds, until the entire outside is crisp.

11. 11

    For the second batch, add a little more oil and butter to the pan if needed.

12. 12

    Beat the softened cream cheese and butter until smooth.

13. 13

    Add the powdered sugar, vanilla, and salt to the cream cheese mixture and beat to combine.

14. 14

    Gradually add the heavy cream or milk until the glaze is smooth and pourable.

15. 15

    Transfer the French toast to a wire rack for 1–2 minutes so the bottom stays crisp instead of becoming soggy from steam.

16. 16

    Drizzle with cream cheese glaze and cut open while warm to reveal the gooey cinnamon layers.

Notes

The listed ingredients specify 12 bread slices, but the method says to use 4 slices and repeat with the remaining 4; the number of stacks and the disposition of the other slices are unclear. Brown sugar is listed for the cinnamon filling, while the method also calls for brown sugar in the custard without specifying an amount. Salt and vanilla are called for in the filling but are not listed in its ingredient amounts. Oil and skillet butter are used in the method but are not quantified. Glaze cream or milk is listed as a 2–3 tbsp range.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• stovetop
• crispy
• cinnamon
• brunch