Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cinnamon french toast. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sprinkle with cinnamon before serving with butter and syrup. French toast sticks are french toast you can eat with your fingers and tastes like cinnamon My love affair with rediscovering french toast continues. You can make French toast savory, too!

Cinnamon French Toast is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cinnamon French Toast is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have cinnamon french toast using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cinnamon French Toast:

1. Make ready 5 large Eggs
2. Take 1/3 cup Milk
3. Prepare 1 tsp vanilla extract
4. Prepare 1 pinch allspice
5. Take 1 tbsp Butter
6. Prepare 1 dash Cinnamon

Cinnamon-Accented French Toast. this link is to an external site that may or may not meet. Serve cinnamon French toast with ice cream. Cinnamon French toast makes an excellent dessert. First, place a slice of hot French toast on a plate.

Instructions to make Cinnamon French Toast:

1. Beat Eggs in a bowl
2. Add milk, allspice, and vanilla. Mix well.
3. Heat pan to 300°F. Melt butter.
4. Dip Texas toast into batter. Add to pan.
5. Sprinkle cinnamon on both sides of Texas toast.
6. Cook 3-5 minutes for each side until golden brown.

Next, add a generous scoop of French vanilla ice. This scrumptious make-ahead breakfast casserole is so easy to prepare, it should be illegal. Cinnamon French toast sticks are most decadent breakfast (or dessert) recipe that entire family will agree upon! It's quick, easy to make and absolutely finger-licking-good! Overnight French Toast Makes Breakfast Easy.

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