French Toast with Cinnamon Syrup


We made another fabulous creation from our
Artisan Bread in Five Minutes a Day dough. I am telling you this dough/method is pure magic! We pulled out our big tub of dough and cut off a portion to make a French baguette. We shaped the loaf and let it rest for 20 minutes. I again, was stunned by the end results. The baguette was perfect!


We decided to treat ourselves to an indulgent breakfast to celebrate our professional bread baking skills…ha! We made French toast with our fresh French baguette. I loved slicing into the crusty baguette! And guess what, there were lots of holes. My dad is obsessed with finding holes when he bakes bread, I am glad ours passed the hole test:)

We dipped our bread into an egg, cinnamon, vanilla, and milk mixture and cooked the slices. I also made cinnamon syrup to drench our French toast in.  A dust of powder sugar and we were set!

The French toast really hit the spot. The bread was thick, custardy, and soaked with cinnamon. Just how I like it. Try this for a sweet breakfast treat…and if you haven’t tried baking Artisan in Five, just do it already!

French Toast with Cinnamon Syrup

French Baguette, sliced (we used our homemade baguette)
1 egg
3 egg whites
1 tsp. vanilla
1 tsp. cinnamon
Splash of milk

1. Cut the bread into thick slices.
2. Mix together the eggs, vanilla, cinnamon, and milk in a shallow dish.
3. Dip the slices of bread into the egg mixture.
4. Place the slices on a hot griddle and cook both sides until done.
5. Serve with cinnamon syrup, recipe below.

Cinnamon Syrup

1/2 cup white sugar
1/2 cup brown sugar
1 1/2 T all purpose flour
1/2 tsp. cinnamon
1 tsp. vanilla
1 cup water

1. Put the sugar, flour, and cinnamon into a small saucepan. Whisk until well combined.
2. Add the vanilla and water. Whisk.
3. Heat over medium for five minutes. Whisking often.
4. Remove from eat. Whisk.
5. Serve over French Toast.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Oh my gosh! Home made bread? French toast? YES! This seems like the perfect use for that yummy bread you made, and man oh man, does it look good. I love French toast…it’s got to be one of my favorite ways to “display” great-tasting bread. YUM!

  2. Wow! Your bread looks great. Love the holes. 😛

    My husband has gotten so spoiled he will only eat french toast made from homemade challah. I’m sure he would love it made with a french baguette too.

  3. That looks fantastic! The only thing my husband says when I make french toast is, “thats not how grandma makes it.” This he might eat without complaint!

  4. You guys are quite the talented bread making team! This is one of my favorite things to eat for breakfast, when I get around to making gluten free bread :).

  5. I’ve got another batch of bread dough in the fridge waiting to be used… some of it will go towards pizza tomorrow night!

  6. oh, i’d like to have this for breakfast too! i love french baguette, i could eat the whole thing in one sitting, esp when it’s warm.

  7. OMG everything about this sounds amazing! I can’t wait to try making that cinnamon syrup. I bet it would also be amazing on pancakes or waffles!

  8. Oh well, from now on my french toast made with light wheat bread is now not even an option anymore compared to this.

  9. WOW! I know what I want for breakfast next weekend. YOU are right, I have that book, I havent used it. Imust get off my butt and do so like right away!! I am adding you to my blogroll, I love your choices.. the cinnamon syrup is just so wonderful, as are you!

  10. Ok this just looks like the best breakfast ever, Hmmmm maybe there will be some french toast in my future for dinner tonight!

  11. Love that 5 minute bread! Just bought the book. That french loaf looks awesome, especially with the holes. And French toast–yum!

  12. That looks delightful. I have a question about this bread making technique: is the baking stone required? Do you use one?

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