Skip to main content

Cinnamon French Toast

Every one knows to make a simple French Toast, so this won't be difficult at all. Am just adding up some cinnamon into the original version. This was our quicky breakfast today morning, because I got up a little late than usual.

This is a sweet version of eggy bread that's wonderful for a lazy weekday breakfast making. Have a bite & off you go for your work. :)

Ingredients:
  • 4 eggs
  • 4 tbsp milk
  • 6 slices of bread
  • 1 tsp ground cinnamon
  • 4 tsp sugar
  • 1 tsp oil (or a cooking oil spray)
Method:
  1. Mix half the ground cinnamon with the sugar & set aside.
  2. Beat the remaining cinnamon together with the eggs & milk in a shallow dish. Cut the bread into triangles & dip into the egg mixture.
  3. Heat a non-stick frying pan & spray some oil. Cook the eggy bread one by one, cooking both sides for 2 minutes, over a medium heat, until crisp.
  4. Sprinkle the french toast with some cinnamon sugar.

Wanna make it healthy?? Try substituting skimmed milk, wholemeal bread & low fat cooking spray instead of the above said ingredients.

Comments

  1. flavorful looking toast... Perfect for breakfast...

    ReplyDelete
  2. cinnamon and bread best combo....

    ReplyDelete
  3. A great breakfast treat ~ I love cinnamon :)
    US Masala

    ReplyDelete
  4. Love the flavor,perfect and delicious breakfast..

    ReplyDelete
  5. Awesome space u have here!!! Glad to have bumped into loveandcalories & even happier to follow u :)
    Prathima Rao
    Prats Corner

    ReplyDelete
  6. Rohini, I like how you added the cinnamon to the egg batter! More flavor than just sprinkling it on top. Very nice.

    ReplyDelete
  7. wow, this is a great idea, adding cinnamon sounds so nice, shall try this out dear, very flavourful toast..

    ReplyDelete
  8. We love cinnamon french toast. I need to make it again soon. You're making me crave it. I love your blog name. I'm happily following you now!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say

Lemon Hummus and Baba ghanoush

Fresh, hearty and wholesome are the three words that comes to my mind when I think of Mediterranean cuisine. Be it the region’s meal in a bowl vegetable or fish soups, juicy Kebabs, fried falafel, craggy pieces of toasted Bruschetta with yummy toppings, Batata Bravas, wedges of tortilla, or any combination of fish, vegetables, nuts, seeds, meat, fruit, yoghurt and oils, Mediterranean food  is just brilliant.   Equally tasty are their spread of small tasty dishes served as a starter while waiting for the rest of the meal. No matter how simple or elaborate, these tasty appetisers always hit the spot.  I am going to share the recipes of two of the many popular Mezze dishes that you can whip up in no time at home, for your quick and light dinner. One is the lusciously creamy “Hummus” that would beg you to be scooped up on to your warmed pitta breads (please don’t bother making  pitta!!) and the second dish is Baba Ganoush, a healthier option to Hummus. Baba Ghanoush is made of ro