Tuesday, October 20

Cinnamon Cream French Toast

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Cinnamon Cream French Toast Recipe

By Tammy Algood Published: February 1, 2015

  • Yield: 2 Servings



  1. In the bowl of an electric mixer, beat the whipping cream at high speed until it holds stiff peaks. Meanwhile, in a medium bowl, whisk together the mascarpone and sugar. Gently fold the mascarpone and vanilla into the whipped cream.
  2. In a shallow bowl, whisk together the eggs, milk and cinnamon. Dip the bread into the milk mixture, flipping once to evenly coat. Place the butter in a large skillet over medium-high heat. Add the bread and fry 2-3 minutes or until golden-brown. Flip and repeat on the other side. Serve warm with a dollop of the cream and maple syrup.
  3. Brown Sugar Pear or Apple variation: For an impressive additional or alternative topping, peel and thinly slice a medium pear or apple. Place it in a large skillet over medium heat with 1 tablespoon unsalted butter and 1 tablespoon of brown sugar. Cook, stirring occasionally, for 6-7 minutes. Set aside to cool while making the French toast as directed above.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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