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Saturday, September 25, 2010

Cinnamon Raisin French Toast with POM Syrup

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For weeks now, we have had a loaf of cinnamon raisin bread hanging out in our freezer, compliments of a Groupon to Breadsmith. (Side note: Breadsmith is awesome--we have been incredibly impressed with all of the bread we purchased there!) I knew I wanted to use the bread for french toast, and the stars finally aligned when my brother-in-law and his girlfriend gave Ryan and I a new cookbook for our birthdays. They mentioned that they had had the french toast out of America's Test Kitchen Family Cookboo and approved, so I decided to make this my debut recipe from the book.

Paired with some POM syrup that Ryan whipped up (basically the glaze I used on these cheesecake bars), this was a decadent and filling dinner. Friends Paige and Zach joined us and Paige declared that she was still full the next morning. That's the sign of a good meal, right?

I have never used flour in my french toast batter before, but our french toast turned out crisp and flavorful, so I think I'll use this recipe from now on. You could easily substitute other bread, though in my opinion, you can't go wrong with cinnamon raisin!

One Year Ago: Cinnamon Cranberry Almond Oat Pancakes

Cinnamon Raisin French Toast with POM Syrup
French Toast recipe adapted from The America's Test Kitchen Family Cookbook

-8 slices cinnamon raisin bread
-6 tbsp butter, unsalted
-1 cup milk
-1 large egg
-2 tbsp sugar
-2 tsp vanilla extract
-3/4 tsp cinnamon
-1/4 tsp salt
-1/2 cup all-purpose flour

1. Place bread on a wire rack. Put rack in oven over a baking sheet and bake bread at 200F for 15 minutes.
2. Melt 2 tbsp butter in a large bowl. Mix in milk, egg, sugar, vanilla, cinnamon, and salt. Slowly whisk in flour until there are no lumps.
3. Dip each piece of bread into the batter, flipping after 30 seconds to fully saturate bread.
4. On a griddle or a hot skillet, melt 1 tbsp of butter and place dipped bread on hot surface. Cook each side until crispy and beginning to brown (approximately 2-3 minutes per side.
5. Repeat with remaining bread, batter, and butter.
6. Serve hot with syrup.