You can use any bread but I've found that the Cinnabon bread works best.
- Carbohydrate 17.3083683333333 g
- Cholesterol 354.126666666667 mg
- Fat 9.50950666666667 g
- Fiber 0.715050020535787 g
- Protein 13.0733983333333 g
- Saturated Fat 3.0181575 g
- Serving Size 1 1 Serving (132g)
- Sodium 295.338 mg
- Sugar 16.5933183127975 g
- Trans Fat 1.54119416666667 g
- Calories 209 calories
Step-by-step
- Mix the milk, eggs, cinnamon, sugar and vanilla in a bowl until well incorporated.
- Place Cinnabon bread on a shallow baking pan leaving room between each slice of bread.
- You are going to pour half of the entire mixture on the 6 slices of bread making sure that it soaks through the bread completely.
- Carefully flip each slice of bread and pour the remaining mixture on all 6 slices.
- The tricky part here is making sure to pour off any excess mixture.
- Just make sure each slice has absorbed the mixture and then drain the remaining mixture.
- I usually save the remaining mixture in case I want to make a slice or two during the week.
- Cover the bread with foil and put into the refrigerator overnight.
- The next morning, heat up your griddle and melt a little butter on the entire surface.
- You'll want to cook each slice of bread on both sides over medium to medium-high heat until brown and done.
- Serve french toast with your favorite syrup and enjoy.
Swapping standard sandwich bread for enriched loaves like Cinnabon bread alters the structural integrity of the dish completely. Enriched breads contain higher amounts of fat and sugar, which inhibits the rapid absorption of liquids. Standard sliced white bread dissolves into mush during an overnight soak, but denser, laminated, or frosted breads maintain their architecture.
Dry bread acts like a sponge through capillary action. When milk and eggs combine with sugar and cinnamon, proteins in the egg whites suspend the emulsion. Pouring half the liquid over the slices initially and flipping them guarantees the crumb absorbs the mixture evenly. Drain excess liquid before refrigeration to prevent sogginess. Resting the soaked bread uncovered or foiled in the refrigerator for eight to twelve hours allows starch molecules to fully hydrate and bind the dairy proteins.
Cooking requires careful thermal management. Set the griddle to medium-high heat, approximately 375 degrees Fahrenheit. Butter contains milk solids that brown rapidly; watch for the foam to subside as an indicator that water has evaporated from the fat. Cook each slice for three to four minutes per side until the exterior develops a deep mahogany crust and the internal temperature reaches 160 degrees Fahrenheit.
