Easy Cinnamon French Toast

Have you ever tried to make cinnamon French toast, but when you make the batter, the cinnamon doesn't disburse throughout the batter, but gathers at the top in clumps? Well, the French toast I made this morning is an easy way to make cinnamon French toast perfectly every time. Here's the recipe:

Easy Cinnamon French Toast

 

1 loaf Pepperidge Farm Cinnamon Swirl Bread*

4 eggs

1/2 cup whole milk

1 tsp. vanilla (I use homemade)

pinch of salt

Unwrap the bread and remove the ends. In a bowl, whisk together the eggs, milk, vanilla and salt. Heat a non-stick skillet to Medium, and when hot, spray with non-stick cooking spray (or you can coat the pan with butter before each batch of bread). Dip each slice of bread in the batter so it soaks into each side but still remains firm. Place in the hot pan and let cook until the underside turns golden brown. Flip over, and let the other side brown. Repeat until all slices are used. Serve with syrup and fruit, or you can serve them Danny-style, with powdered sugar and whipped cream. However you serve it, the cinnamon flavor is delicious.

*Our Publix often has a BOGO sale on their small Pepperidge Farm breads, and when they do, I always buy a few. They freeze beautifully because they're already double wrapped in plastic. When you want to thaw it for French toast the next morning, just take it out of the freezer at bedtime and leave it on the counter overnight.