{"id":1683,"date":"2010-02-28T11:05:31","date_gmt":"2010-02-28T18:05:31","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=1683"},"modified":"2023-05-13T12:53:51","modified_gmt":"2023-05-13T17:53:51","slug":"cinnamon-swirl-french-toast","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/02\/28\/cinnamon-swirl-french-toast\/","title":{"rendered":"Cinnamon Swirl French Toast"},"content":{"rendered":"
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It is Sunday morning, the sun is shining, the snow is finally melting and I’m as happy as could be! Seems the perfect time to have a lavish, albeit easy, breakfast. Last night I took out my bucket of brioche dough, rolled in some cinnamon sugar and baked a gorgeous swirly bread. This morning I sliced it, soaked it in custard and made it into sublime French toast. Nothing better than that and with a bucket of dough on hand it is quick and easy.<\/p>\n
Here are some other great breakfast ideas from our books\/website:<\/p>\n
Bacon & Egg in Toast<\/a><\/p>\n Homemade English Muffins<\/a><\/p>\n Aunt Melissa’s Granola<\/a><\/p>\n Almond Bear Claws<\/a><\/p>\n Fresh Fruit “Muffins”<\/a><\/p>\n Apricot Pastry<\/a><\/p>\n Breakfast Pizza<\/a><\/p>\n <\/p>\n Cinnamon Swirl Bread:<\/em><\/p>\n 2 pounds of Brioche dough<\/a><\/p>\n 1\/2 cup sugar<\/p>\n 2 teaspoons cinnamon<\/p>\n egg wash (one egg mixed with 1 tablespoon water)<\/p>\n For French Toast:<\/em><\/p>\n 6 eggs<\/p>\n 1 cup 1\/2 & 1\/2<\/p>\n 1 tablespoon pure vanilla extract<\/p>\n 1\/4 cup brown sugar<\/p>\n 1 teaspoon cinnamon<\/p>\n pinch salt<\/p>\n To make the Cinnamon Swirl Bread:<\/em><\/p>\n <\/p>\n Start with 2 pounds of brioche dough (page 189) or any other dough that you love. Form it into a ball to create a smooth surface.<\/p>\n <\/p>\n Roll the dough with a <\/span>rolling pin <\/a>till it’s about 1\/8″ thick.<\/p>\n <\/p>\n Combine the sugar and cinnamon in a small bowl. Spread 1\/3 of the cinnamon sugar over the surface of the dough. If you want more cinnamon or sugar, go for it, but save some for sprinkling on top of the cooking French Toast! If you want to add raisins here is a post on fabulous Raisin Bread<\/a>.<\/p>\n <\/p>\n Starting at the long end of the rectangle roll the dough,<\/p>\n <\/p>\n pinch the seam shut.<\/p>\n <\/p>\n Place in a well greased non-stick 8 1\/2 x 4 1\/2 Loaf Pan<\/a>. Allow to rest for about 1 hour and 45 minutes, or until the dough no longer feels chilled.<\/p>\n Preheat oven to 350 degrees.<\/p>\n <\/p>\n