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Wednesday, March 9, 2011

Recipe: Cinnamon Twist French Toast

Yesterday, I teased you with a photo of Semifreddi's delicious Cinnamon Twist bread (my newest guilty pleasure). Today, I'll whet your appetite with a plate of French Toast and steaming hot, freshly pressed Illy coffee.

Cinnamon Twist French Bread

This French Toast recipe is a twist on my mom's recipe. Because I'm allergic to cow's milk, my mom started with day old sourdough (dairy-free and sugar-free) and dipped only in egg. She sifted powdered sugar and sprinkled cinnamon and nutmeg on the top of each piece. When I discovered soy milk I modified the basic recipe.


  • 4 large Eggs
  • 1/2 cup Wildwood Soymilk
  • 1/4 cup Orange Juice, freshly squeezed, not from concentrate
  • 2 teaspoons Vanilla
  • 1/2 teaspoon Nutmeg
  • 4 to 6 3/4" to 1"-thick slices of Semifreddi's Cinnamon Twist bread
  • 4 Tablespoons, Earth Balance, divided

Illy Coffee BeansFreshly Sliced BreadBreakfast in Bed


  1. In a large rectangular casserole, whisk Eggs, Soymilk, Orange Juice, Vanilla, and Nutmeg.
  2. Add slices of bread and let soak for 5 to 10 minutes. Flip over the slices and bread and let soak for 5 to 10 minutes.
  3. In a large skillet over medium heat, melt 2 Tablespoons of Earth Balance and coat surface of skillet.
  4. Fry bread until light brown, approximately 2 to 3 minutes. Flip and fry the other side. When second side is light brown, remove and put in oven to keep warm.
  5. Melt remaining 2 Tablespoons of Earth Balance over medium heat and coat surface of skillet. Fry remaining slices of bread.
  6. To serve, top with melted Earth Balance and warmed maple syrup.

If you're curious, yes we really did enjoy this for breakfast yesterday. It wasn't all glamourous though. I spilled some of the coffee as I was trying to avoid SpriteKat.

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