Cinnamon-Raisin French Toast
Known in France as pain perdu (lost bread), French toast is a clever way of reviving stale bread. Here, we put a delicious twist on this classic dish by using cinnamon-raisin bread.
Ingredients
- 6 eggs
- 2 cups half-and-half
- 1 Tbs. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/3 cup firmly packed dark brown sugar
- Pinch of salt
- 8 slices Cinnamon Raisin Bread, each about 3/4 inch thick
- Unsalted butter for cooking
- Confectioners' sugar for dusting
- Maple syrup for serving
Directions
In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, brown sugar and salt and whisk until blended. Pour into a shallow bowl. Add the bread, 2 slices at a time. Soak, turning once, until soft, about 1 minute per side.
Set a Breville gourmet grill to the sandwich setting and preheat according to the manufacturer's instructions. Generously brush the griddle with butter. Place 2 bread slices on the griddle and lock the top plate so that it just rests on top of the bread. Cook until the bread is golden and crisp underneath, 3 to 4 minutes. Flip the bread, lock the top plate again and cook until the bread is golden and crisp underneath, 3 to 4 minutes more. Transfer the French toast to a warmed platter. Repeat to cook the remaining bread.
Dust the French toast with confectioners' sugar and serve immediately with maple syrup. Serves 4.
Williams-Sonoma Kitchen
Set a Breville gourmet grill to the sandwich setting and preheat according to the manufacturer's instructions. Generously brush the griddle with butter. Place 2 bread slices on the griddle and lock the top plate so that it just rests on top of the bread. Cook until the bread is golden and crisp underneath, 3 to 4 minutes. Flip the bread, lock the top plate again and cook until the bread is golden and crisp underneath, 3 to 4 minutes more. Transfer the French toast to a warmed platter. Repeat to cook the remaining bread.
Dust the French toast with confectioners' sugar and serve immediately with maple syrup. Serves 4.
Williams-Sonoma Kitchen