HOW DO YOU MAKE CINNAMON FRENCH TOAST RECIPES

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CINNAMON FRENCH TOAST RECIPE - FOOD.COM



Cinnamon French Toast Recipe - Food.com image

Make and share this Cinnamon French Toast recipe from Food.com.

Total Time 10 minutes

Prep Time 6 minutes

Cook Time 4 minutes

Yield 2 serving(s)

Number Of Ingredients 6

3 eggs
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
4 slices bread
1 dash cinnamon

Steps:

  • Spray grill with cooking spray. Preheat grill for 6 minutes.
  • In a medium shallow bowl, whisk together eggs, milk, sugar, and vanilla. Soak slices of bread in egg mixture.
  • Place slices of bread on the grill. Close lid and cook 4 minutes or until done. Repeat with remaining bread.
  • Sprinkle with cinnamon before serving with butter and syrup.

Nutrition Facts : Calories 296.8, FatContent 10.6, SaturatedFatContent 3.6, CholesterolContent 322.9, SodiumContent 465.5, CarbohydrateContent 34.2, FiberContent 1.2, SugarContent 9.2, ProteinContent 14.6

CINNAMON TOAST RECIPE | ALLRECIPES



Cinnamon Toast Recipe | Allrecipes image

Yummy cinnamon toast makes a great breakfast meal or a snack!

Provided by Melodi

Categories     Desserts

Total Time 7 minutes

Prep Time 5 minutes

Cook Time 2 minutes

Yield 2 servings

Number Of Ingredients 4

2 slices white bread
2 teaspoons butter or margarine
2 tablespoons white sugar
1 teaspoon ground cinnamon

Steps:

  • Use a toaster to toast the bread to desired darkness. Spread butter or margarine onto one side of each slice. In a cup or small bowl, stir together the sugar and cinnamon; sprinkle generously over hot buttered toast.

Nutrition Facts : Calories 153.6 calories, CarbohydrateContent 26.1 g, CholesterolContent 10.8 mg, FatContent 4.9 g, FiberContent 1.2 g, ProteinContent 2 g, SaturatedFatContent 2.8 g, SodiumContent 199.2 mg, SugarContent 13.6 g

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EASY CINNAMON FRENCH TOAST RECIPE - FOOD.COM
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This recipe is off of a sample card I received in the mail. It's a great way to make cinnamon french toast without using cinnamon bread. Easy enough to make any day of the week and they feeze well.
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  • These can be made low fat by replacing the eggs with 4 whites or 1/2 cup egg substitute and using fat free milk. I usually double the recipe and refrigerate (up to a week) or freeze (2 months) the leftovers.
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