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 slices White bread or Texas toast (Use either white bread or Texas toast.)
• 3 Large eggs (for French toast custard)
• 0.5 cup Whole milk (for French toast custard)
• 0.25 cup Heavy cream (for French toast custard)
• 1 tbsp Granulated sugar (for French toast custard)
• 1 tsp Vanilla extract (for French toast custard)
• 1 tsp Ground cinnamon (for French toast custard)
• 0.5 tsp Ground nutmeg (optional)
• 3 oz Cream cheese (softened; for glaze)
• 2 tbsp Butter (softened; for cream cheese glaze)
• 0.5 cup Powdered sugar (for glaze)
• 2 tbsp Heavy cream or milk (for glaze; use enough to make it smooth and pourable)
• 0.5 tsp Vanilla extract (for glaze)
• Salt (a pinch for glaze; salt is also named in the cinnamon filling and custard, with no quantities specified)
• Oil (for heating in the skillet; add more if needed for the second batch)
• Butter (for heating in the skillet; add more if needed for the second batch)
• Brown sugar (the custard method mentions brown sugar, but no amount is given; the ingredient list instead specifies granulated sugar)
• Vanilla extract (the cinnamon filling method mentions vanilla, but no amount is given)

Steps

1. 1

   Mix the softened filling butter, packed light brown sugar, and ground cinnamon until smooth and creamy. The method also mentions salt and vanilla in this filling, but gives no quantities for them.

2. 2

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

3. 3

   With a sharp knife, carefully trim all four edges of the entire stack at once. Repeat with the remaining bread to form three stacks in total, using the listed 12 slices.

4. 4

   In a shallow dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and optional nutmeg until combined. The method also mentions brown sugar and salt in the custard, but does not specify their quantities.

5. 5

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

6. 6

   Quickly dip each stuffed bread stack into the custard, coating all sides. Do not soak the bread; a quick dip helps the outside crisp rather than become soggy.

7. 7

   Place a dipped stack directly into the hot pan. Cook for 2–3 minutes per side, turning carefully, until deeply golden brown and crispy.

8. 8

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

9. 9

   For the second batch, add a little more oil and butter if needed, then repeat dipping and cooking with the remaining stacks.

10. 10

    Beat the softened cream cheese and butter until smooth.

11. 11

    Add the powdered sugar, vanilla extract, and pinch of salt, and beat until incorporated.

12. 12

    Gradually add 2–3 tablespoons of heavy cream or milk until the glaze is smooth and pourable.

13. 13

    Transfer the cooked French toast to a wire rack and let it rest for 1–2 minutes to help keep the bottom crisp.

14. 14

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

Notes

The source’s listed ingredients and method do not fully agree: the filling method adds salt and vanilla, while the custard method says brown sugar and salt; those amounts are not supplied, and the ingredient list names granulated sugar and vanilla for the custard. The method says to take 4 slices and repeat with the remaining 4 slices, which conflicts with the listed 12 slices; three stacks are inferred from the 12-slice list, but the repeat wording is ambiguous. Oil and pan butter are called for without quantities. The glaze amount is 2–3 tbsp of either heavy cream or milk.

Nutrition per serving

• breakfast
• dessert
• vegetarian
• stovetop
• pan-fried
• sweet