You can’t go wrong with a classic French toast. This cinnamon swirl French toast starts with a cinnamon bread, and is plated after being coated in cinnamon and sugar. Topped with homemade vanilla ice cream, it’s sure to be the winning dish at Sunday brunch.

I love breakfast foods. But I don’t like the TIME one generally is expected to consume said breakfast foods. Therefore, as many non-morning-folks would agree, I have long deemed brunch the best meal of any day. Not just for weekends, this perfectly-late-and-never-too-early meal is best served when one has rolled out of bed, is casually going about, and needs an extra special something to sweetened their day. Enter the cinnamon swirl French toast. This glorious breakfast / brunch / lunch / breakfast-for-dinner dish is dipped in a spice-laden egg mixture, fried to golden brown, and coasted in cinnamon and sugar before it is topped with a large scoop of ice cream. It’s THE best dessert for breakfast, and it’s here just in time for your weekend splurge.

What you’ll need to make this cinnamon swirl French toast:

Franz cinnamon swirl bread

Large eggs

Whole milk or cream

Pure vanilla extract

Ground cinnamon

Ground nutmeg

Ground cloves

Granulated sugar

Butter (for pan frying)

Vanilla ice cream for topping, optional

Putting it all Together

You will start by whisking all the ingredients (minus the bread, the cinnamon sugar mixture, and the butter for frying) in a medium sized shallow bowl. You will want the bottom of the bowl to be about the size of the bread so you can dip each side and fully coat the bread with ease.

Next comes the cooking. Heat a medium to large frying pan on the stovetop, and generously butter the pan. As the butter bubbles (be cautious to have the heat too high as the butter can burn quickly, I usually leave the knob right in the middle). Dip both sides of the cinnamon bread into the egg mixture, allow excess to drip off, and place in the pan. Repeat with as many slices as you can completely cover, about four is what I ended up with. Feel free to double or even triple the egg mixture to get through the entire loaf of bread. The French toast stays great overnight covered in the fridge and can be reheated the following day.

The Dietary Substitutions

Now you can easily make your own homemade cinnamon swirl bread, and turn that into French toast. It would be divine. You can also make a vegan version. Yum Vegan Food has a yeasted vegan cinnamon bread that looks amazing and would work well in this recipe based on the ingredients listed.

Nora Cooks has a great Vegan French toast recipe for replacing the egg mixture. Simply add in the spices from my recipe and you’ve got a great combo that is vegan and full of flavor.

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, so the recipe measurements will not change.

I have a great recipe for vegan chocolate chip no churn ice cream… simply omit the cocoa powder and chocolate chips and you’ve got a fully vegan vanilla ice cream to top your French toast!

I hope you love this wonderfully sweet and hearty breakfast dish! Be sure to tag me if you make it, and also I would appreciate a review if you make it and love it. This helps others find my recipes easier. 😊

Happy weekend baking!

XO,

Heather

OTHER POPULAR FRENCH TOAST RECIPES

Print Recipe

Cinnamon Swirl French Toast

Prep Time5

Cook Time10

Total Time15

Course: French Toast

Keyword: breakfast, cinnamon french toast, french toast

Servings: 4 servings

Ingredients

Cinnamon swirl bread cut into slices
2 eggs Large
2 tablespoon Whole milk or half and half
1 teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
½ cup Granulated sugar
Butter for frying
Vanilla ice cream for topping (optional)

Instructions

Heat a medium to large frying pan on the stovetop on medium heat.
Whisk the eggs, milk, vanilla, 1 teaspoon of the cinnamon, nutmeg, and cloves in a medium sized shallow bowl. Keep a whisk nearby as separation of spices and egg mixture is natural and you will want to whisk it before each slice of bread is dipped.
Generously butter the pan. As the butter melts and begins to bubble, dip each slice of bread into the egg mixture on both sides. Allow excess mixture to drip off, and place in pan.
Cook on each side until golden brown, flipping once. You will cook each pan of French toast for approximately 1-2 minutes per side.
While French toast is cooking, mix granulated sugar and remaining 1 teaspoon of ground cinnamon in another medium sized shallow bowl. Remove French toast from pan and allow to cool for 1 minute. Place each slice in the cinnamon sugar mixture, toss to coat, and remove to place. Top with vanilla ice cream and enjoy!