Cristina Ferrare's Cinnamon French Toast
Cinnamon French Toast
- 6 slices cinnamon bread, sliced 1 1/2 inches thick
- 2 large eggs, beaten in a bowl
- 1 1/2 cups low fat milk
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 1/2 tsp. orange extract
- 2 Tbsp. canola oil
- 1 cup organic raspberries
- 1 cup organic fresh blueberries
- 1 bottle of your favorite BLiS 100% maple syrup
- 1/4 cup fresh mint leaves
Heat an indoor grill pan or 12- to 14-inch cast iron skillet on medium high.
In a medium bowl, add the eggs and beat slightly, add milk, cinnamon, vanilla extract, orange extract and beat together. Pour the egg mixture into a glass pie plate.
Add 1 to 2 pieces of bread (depending on fit) to the egg/milk mixture and let stand for 2 minutes. Use a metal spatula to flip over and let the bread soak again for 2 more minutes.
Brush the grill using a pastry brush with the canola oil. Turn the heat to medium low, add as many pieces of bread that will fit without over-crowding on the grill pan and cook for three minutes on one side then gently flip using a metal spatula and cook for three minutes more.
If you can only cook a few pieces at a time, cover the finished ones loosely with foil and place in the oven on a plate set at 200 degrees to keep warm. Place all of your serving plates in the oven as well to them keep warm.
Place a piece of French toast on the plate and cut in half, add a handful of the fresh berries and 3 to 4 mint leaves. Serve the maple syrup on the side. Pour on as much as you want!