Many of you know I have loved french toast since I was a little girl. So I could be considered a connoisseur of french toast. Several years ago, I had the opportunity to get my first taste of Chunky Cinnamon French Toast from a local bakery called Kneaders. The french toast is made using their chunky cinnamon bread and is paired with their signature caramel syrup. Their syrup is what makes this extra tasty. It is also served with strawberries and whipped cream on the side that in my opinion must be utilized when eating their magnificent french toast.
At Kneaders, you get all you can eat of this stuff for $4.99. However, one plate (2 slices) of this stuff is definitely enough to fill your belly. However, I have been know to eat 3 pieces on occasion (then I definitely have to skip lunch that day). Kneader’s has given out a copy of their recipe that you can make at home in the oven. I however, came up with my own version and it would be perfect to serve up for Mother’s Day breakfast, but really it is excellent for ANY breakfast.
With the recipe I created, you make the french toast the night before. This way those thick slices of bread have plenty of time to get proper soaked in the egg mixture. Then all you have to do is fry it up in the morning. I also went right to Kneader’s and purchased their bread to make it. If you are local, you must do this. It is well worth just getting the bread from them.
If you aren’t where you can get Kneader’s bread, then use another cinnamon type loaf of bread. You just want to made sure it is a good and sturdy bread not some wimpy airy loaf. If you don’t care about having a cinnamon bread, an artisan bread could even be used in it’s place. I did find a recipe for an at home version if you want to give it a try. The at home version could even be simplified by using a frozen bread dough like Rhodes that has been thawed. Their bread is basically a loaf of monkey bread, little round balls of dough dipped in butter and coated in a cinnamon sugar mixture. Then it is placed in a loaf pan.
No matter what bread you use to make the french toast, you simple must make the caramel syrup to top it with. And be sure to include sweetened whipped cream and strawberries too!
- 6 eggs, beaten
- ⅔ cup milk
- 1 Tbsp brown sugar
- 1 Tbsp vanilla extract
- 1 loaf Kneader’s Chunky Cinnamon Bread or other similar cinnamon bread, cut into eight 1-inch thick slices ** see post for other possible bread options
- slice strawberries
- sweetened whipped cream
- Caramel Syrup
- 1 cup brown sugar
- 1 cup whipping cream
- 1 cup corn syrup
- In a medium bowl, whisk eggs, milk, brown sugar, and vanilla.
- Place bread slices on a cookie sheet with a 1 inch rim or in two 9 x 13 inch baking dishes.
- Pour egg mixture over bread to soak, coating well. You can turn the slices to make sure they are well coated. Some of the egg mixture will remain in the cookie sheet/dish but with soak up as it sits.
- Cover cookie sheet/dish with plastic wrap and refrigerate overnight of for at least 4 hours.
- Prepare syrup the night before or in the morning before cooking the french toast. Just combine the syrup ingredients in a sauce pan. Cook until sugar is dissolved. Set aside or refrigerate until serving.
- In the morning, melt some butter in a nonstick pan over medium heat. Add bread slices to pan and cook 3-5 minutes on each side, or until golden brown. Remember, these are thick slices of bread so they will take some time to cook all the way through.
- Serve french toast with the warm caramel syrup along with sweetened whipped cream and strawberries. Serves 4- 8.
Recipe adapted from Kneader’s recipe as shared on Good Things Utah.