I’m kicking off this week leading up to Mother’s Day with one of our favorite brunch staples: cinnamon-raisin French toast.
During the week our mornings often start at sunrise, and breakfast consists of cereal, oatmeal or some quick scrambled eggs before dashing out the door. When the weekend rolls around, breakfast becomes a much more leisurely, indulgent affair, which mean more creative menus, and time to sit and enjoy reading the news over breakfast and big, foamy cappuccinos.
French toast is one of our weekend faves and this version is super easy to whip up. My recipe takes advantage of flavorful, cinnamon-raisin brioche bread, which needs almost no dressing up. A quick whisking of eggs, almond milk and a splash of cream, and you’re on your way to French toast nirvana in less than fifteen minutes.
I’ll have some more brunch ideas to celebrate the mamas in our lives throughout the week, so check back soon!
- 8 slices cinnamon raisin brioche (or any cinnamon raisin bread you can find), sliced about 3/4-inch thick
- 2 tbsp unsalted butter
- 3 large eggs
- 3/4 cup unsweetened vanilla almond milk
- 1/4 cup heavy cream
- Preheat oven to 250 degrees. Beat the eggs together with the almond milk and cream until thoroughly combined.
- Heat a large skillet over medium-high heat. Melt half of the butter. Meanwhile, soak each piece of bread in the egg mixture for 5-10 seconds. When the butter begins to shimmer, add the bread to the skillet, leaving space between each piece. Cook for 2-3 minutes, each side, until the toast is golden brown.
- Place the cooked pieces of toast on a cookie sheet in the oven to stay warm while cooking the remaining pieces. Serve warm with butter, maple syrup, sliced almonds and fresh berries.