Multigrain Cinnamon Bun French ToastJulieVR
Tofino has a great little farmers’ market every Saturday morning. The Six Hundred Degrees Bakery always has a stand, doling out naturally leavened grainy cinnamon buns between bins of scones and rows of hand-shaped, hearth baked loaves. I always buy too many – never a bad thing because cinnamon buns, particularly those that aren’t overly sweet and flabbly – make spectacular French toast.
Grainy cinnamon buns are particularly well-structured, and stay together when you slice them in half and make French toast. You do it the same way you’d make it with bread; slice them in half or in thirds, crosswise (they’re thick), dip in egg-milk-vanilla, and cook in a well-seasoned cast iron skillet with a bit of canola oil. Serve warm, with maple syrup. (Or nothing at all – they’re plenty sweet on their own.)
Cinnamon Bun French Toast
2-3 large day-old cinnamon buns
3 large eggs
1/2 cup milk
1/2 teaspoon vanilla
canola oil for cooking
Slice buns crosswise in half. In a shallow dish, whisk together the eggs, milk and vanilla.
Dip slices – letting them soak if they’re particularly dry or hefty – in egg mixture and cook in an oiled, preheated skillet set over medium-high heat, until golden brown on both sides.
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