Roaring 20s B&B French Toast

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Roaring 20s B&B French Toast

This really is my own recipe, and it all started with a Quarantined Crafters facebook group.  Someone posted a recipe for this wonderful cinnamon quick bread.  Someone commented that it was too bad that you couldn’t make French Toast with a quick bread because that would be amazing.  Challenge accepted!

TWO PARTS

  1. Make the bread
  2. Make the French Toast

MAKE THE BREAD

Cinnamon Loaf (for French Toast)

TOTAL TIME: Prep: 20 min. Bake: 45 min. @ 350  YIELD: 16 servings.

Ingredients

Large bowl

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Smaller bowl

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (optional)

Measuring cup

  • 1 cup soured milk (I use almost 1 cup of milk and top it with 1 tablespoon lemon juice)

 Prep bowl 

  • 1/2 teaspoon ground cinnamon
  • 1 tablespoons sugar,

Directions

  1. Prepare a loaf pan.  I grease the sides with margarine and then line the two long sides and bottom with parchment paper – easier to lift the loaf out.
  2. In the large bowl, melt the butter and add the sugar, mix well.  Add eggs and beat well. Stir in vanilla.
  3. In a smaller bowl, combine the flour, baking powder, baking soda and salt.
  4. In a small prep bowl, or cup or whatever, combine the sugar and cinnamon.  Set aside for later.  Don’t use until step 8.
  5. You now have three bowls of stuff ready to go:  Large bowl (butter,  etc), smaller bowl (flour, etc), measuring cup (soured milk).  You are going to alternately add the flour and soured milk.  Here we go:
  6. Add about 1/3 of the flour mixture to the big bowl and mix well.  Add about 1/3 of the soured milk to the big bowl and mix well. Continue alternating until everything is all mixed together.
  7. Transfer half of the mixture to the 9×5-in. loaf pan.
  8. Sprinkle the cinnamon sugar mixture over the  batter.
  9. Gently (I use a tablespoon) place the remaining batter over the cinnamon sugar, trying hard not to mix – you want a layer of cinnamon sugar in the final bread.
  10. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts

1 slice: 173 calories, 4g fat (2g saturated fat), 40mg cholesterol, 225mg sodium, 30g carbohydrate (0 sugars, 1g ber), 3g protein. 

MAKE THE FRENCH TOAST

The cinnamon loaf should be at least a day old, sitting on the counter uncovered (a cloth to keep off flies is OK).  This lets it get a bit “stale” – harder.  Slice it with a bread knife, I get 16 slices (4 portions of French Toast).

Ingredients (1 portion, 4 slices)

  • 1 egg
  • 1 teaspoon vanilla extract (I always use real vanilla)
  • 1/4 cup milk
  • 4 slices cinnamon loaf

Directions

  1. Beat egg, vanilla and milk together, mixing quite well.  Pour into a large flat container, I use a glass cake pan.
  2. Preheat frying pan or electric griddle (I use an electric griddle set at 300) and grease with butter.  Butter should sizzle but not burn.
  3. Dip bread into the mixture, coating both sides, and put on the griddle.
  4. Keep an eye out – I time mine, 3 minutes on the first side, flip, 2 minutes on the second side.
  5. Serve with Maple Syrup, butter, any nice homemade jam, whatever you like!