Brioche French toast loaded with cinnamon! Super easy and incredibly flexible, this method for New Orlean's-style cinnamon lost bread is a crowd-pleaser. If you're in the mood to share, that is!
Any fruit elevates your French toast! Keep it in season and try apples in the fall or berries in the spring and summer. The amounts don't matter as much as the method (as I'm always preaching).
Cinnamon Brioche (or any bread) French Toast
- 4 slices brioche, challah, gluten-free or grain-free bread, forgotten about or left out on purpose overnight
- 4 eggs
- 2 cups half and half, heavy cream or milk
- ¼ cup granulated or brown or coconut sugar, optional
- 1 teaspoon vanilla extract
- several spoonfuls of cinnamon, optional
- lemon or orange zest, optional
Quick + Easy Fruit Compote
- 1-2 cups seasonal fruit, washed, peeled and sliced if necessary
- ¼ cup pure maple syrup or honey
- 3-4 spoonfuls of pastured or organic butter
- one lemon, peel grated and squeezed for juice
For French Toast
- Combine milk, eggs, vanilla, sugar and cinnamon and whisk until smooth.
- Heat a large non-stick pan or griddle over low to medium heat.
- Dip slices of bread in batter until completely saturated (about 10 seconds), and cook on both sides until well browned, around 5 minutes per side.
- Toast can be held warm in a low heat oven until all are cooked.
- Serve with fruit compote.
- Leftover compote can be refrigerated for up to a week, or frozen for several months, along with extra bread.
- Melt butter over medium heat in a small sauce pot and add fruit, lemon zest and juice.
- Cook until fruit begins to soften slightly.
- Add maple syrup and butter, and heat until bubbly and slightly thickened.
- Keep warm on very low heat until ready to serve. If it dries out, simply add a little water and heat back up.