Cinnamon Vanilla French Toast Cinnamon Vanilla French Toast

Author: Canadian Living

At the inn this irresistible French toast starts with thick slices of Cinnamon Vanilla Bread. Egg bread (challah) is a good substitute. Serve with grilled veal sausage or bacon and top with yogurt.

  • Portion size 6 servings


  • 5 eggs
  • 1 1/2 cup milk
  • 1 tablespoon granulated sugar
  • 1 tablespoon vanilla
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 12 egg bread
Stewed sun-dried fruit compote:
  • 2 cups granulated sugar
  • 2 cups water
  • 2 oranges sliced
  • 1/4 cup each dried cherries apricots, pitted prunes, halved figs and raisins
  • 2 tablespoons each dried blueberries cranberries, currants and chopped dates


 In saucepan, bring sugar and water to boil, stirring. Add oranges, cherries, apricots, prunes, figs, raisins, blueberries, cranberries, currants and dates; return to boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until fruit is tender. Transfer to bowl; cover and set aside overnight. (Make-ahead: Refrigerate for up to 1 week.)

In large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, pepper and salt. Dip each bread slice into egg mixture until well soaked. In lightly greased large nonstick skillet, cook slices, in batches, for about 3 minutes per side or until crisp and golden brown.

Arrange 2 slices (cut on diagonal if desired) on each of 6 plates. Spoon compote on top and alongside.

Nutritional facts <b>Per serving:</b> about

  • Sodium 782 mg
  • Protein 21 g
  • Calories 853.0
  • Total fat 13 g
  • Cholesterol 245 mg
  • Saturated fat 4 g
  • Total carbohydrate 166 g


  • Iron 40.0
  • Folate 39.0
  • Calcium 24.0
  • Vitamin A 19.0
  • Vitamin C 35.0
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Cinnamon Vanilla French Toast