Kneaders Chunky Cinnamon French Toast Recipes

OUR VERSION OF KNEADERS FRENCH TOAST AND CARAMEL SYRUP

Steps:

• Slice the cinnamon bread into 6 to 8 slices, depending on a how thick you like it. Preheat a large griddle to 325 degrees, or a large pan over the stove on medium heat.
• In a large bowl, combine eggs, milk, cinnamon, vanilla, and brown sugar. Dip each slice into the mixture, be sure to completely coat, then cook on the preheated and buttered griddle until both sides of the bread are a golden brown.
• For the syrup, combine all the ingredients in a saucepan over medium heat. Stir and heat until the sugar is completely dissolved.
• Serve french toast with warm caramel syrup, sliced strawberries, and whip cream or cool whip.

HOMEMADE KNEADERS CHUNKY CINNAMON FRENCH TOAST & CARAMEL SYRUP

Steps:

• For the french toast: Preheat an electric griddle to 375 degrees F. In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla. Melt butter evenly across your griddle. Dip each slice of bread into egg mixture and coat completely on each side. Place coated bread on hot griddle and turn until lightly browned on each side. [i]Optional: serve with whipped cream and strawberries on top.[/i]
• For the caramel syrup: In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.

COPYCAT KNEADERS CINNAMON SWIRL FRENCH TOAST

Steps:

• In the bowl of a stand mixer, dissolve the yeast and 1/4 cup sugar in the warm water.
• Let stand 5 minutes to get foamy.
• Mix in the 6 Tbs.butter, salt, and 5 cups of the flour with a dough hook.
• Once well combined, add the last cup of flour 1/4 cup at a time until the dough forms a ball, pulls away from the sides of the bowl and is only slightly sticky to the touch. YOU MAY NOT NEED THE ENTIRE LAST CUP OF FLOUR.
• Knead for 3 minutes at medium speed.
• Cover the bowl with a dish cloth and allow dough to rise until doubled. This will take up to 45 minutes.
• In a small bowl, whisk the cup of sugar and tablespoon of ground cinnamon together. Set aside.
• Dump the dough out on a lightly floured surface and divide in half.
• Roll the first half out into a long rectangle about 4 inches wide and 1/2 inch thick.
• Spread 2 Tbs. of butter over the rolled out dough. Sprinkle with 1/2 of the cinnamon sugar.
• Roll up into a tight, fat log.
• Pinch all the seams and the ends shut well.
• Place seam side down in a loaf pan that has been sprayed lightly with non-stick cooking spray. Cover with a dish towel, set aside and repeat with the other half of dough.
• Allow the loaves to rise until doubled, about another 45 minutes.
• Preheat your oven to 350 degrees.
• Bake the cinnamon swirl loaves for 45-50 minutes. After about 20 minutes of baking tent the loaves with tin foil to avoid over browning.
• Once the bread is done run a stick of butter over the tops and let cool in the pans for at least a half hour.
• Place a wire rack over a sheet of wax paper. Turn the loaves out on the wire racks to finish cooling.
• Whisk the powdered sugar, vanilla and milk together until turns to a glaze.
• Drizzle 1/2 the glaze over the still warm bread loaves.
• Drizzle the other half of the glaze over once the loaves are completely cool.
• For the caramel syrup, bring the butter, brown sugar, water and salt to a boil over medium heat.
• Boil for 5 minutes. Remove from the heat and add the evaporated milk and vanilla. Keep warm or reheat to use for syrup.
• For the french toast, preheat your griddle, and slice the cinnamon bread into thick slices.
• In a pie plate whisk together roughly 3 eggs, 3/4 cup milk and 1 tsp vanilla. Replenish as you go.
• Drip both sides of the bread in the egg mixture and cook on the griddle until golden brown on each side.
• Serve with warm caramel syrup.