We said there was a plan, and we didn’t lie! Remember that loaf of cinnamony, cranberry speckled wheat bread we made not too long ago? Well, here’s the first way we used a few slices. There’s nothing like diverting from the usual weekday breakfast of cold cereal and milk. Though we love our Honey Nut Cheerios to death, it feels good to put the spoon down, pick up a fork and knife and dig into something hot! When we decided to make this bread, we had French Toast on the brain, and we had a feeling breakfast would benefit from the bounty.
This bread transitioned well into the breakfast role. It held up to the egg-milk soak, and the cranberries offered a burst of sweet, tart flavor in each bite. If you’re going to do French Toast, you might as well go all the way. We even tossed a few toasted hazelnuts on top for extra crunch. Looking for the breakfast of champions? Start here. Maybe it’ll be a good way for you to start this long holiday weekend with a bang!
Cinnamon Cranberry Wheat Bread French Toast – Serves 2
4-6 slices Cinnamon Cranberry Wheat Bread
1 egg, whisked
1/4 cup milk
1 teaspoon brown sugar
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Zest of 1 lemon, minced
1 tablespoon butter
1. Mix egg, milk, sugar and spices in a large bowl or deep plate.
2. Lay bread slices in egg mixture—both sides—and allow to soak.
3. Place butter on a hot griddle or pan on medium heat. Once melted, add bread slices. Cook both sides, 2-4 minutes per side, or until golden brown. Serve immediately with powdered sugar, syrup, chopped nuts or fruit.