Cinnamon French Toast

One of GC’s favorite breakfast foods is French Toast served with fresh fruit. We often make the following recipe using Rubicon Bakery’s Cinnamon Bread (available at Whole Foods).


Serves two

3 to 4 slices (about ¾-inch thick) of Cinnamon Bread
1 large egg, room temperature
1/4 cup milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tbsp. granulated brown sugar
Fresh fruit (berries, bananas, etc.)
Toasted pecans
Maple syrup

  1. Whisk together the egg, milk, vanilla, and almond extract until blended.
  2. Heat a large griddle over moderately high heat. I prefer to spray with a little olive oil instead of coating with butter.
  3. Soak bread slices in the egg mixture, coating each side evenly.
  4. Place bread slices on griddle, sprinkle with a little brown sugar, and cook until golden brown, about 2 minutes on each side.
  5. Serve with fresh fruit, toasted pecans, and warm maple syrup.