We make a lot of bread in our house. And when I say “we” I mean the Englishman makes a lot of bread. He’s made everything from cheese rolls to a loaf of rye, but his cinnamon raisin bread has to be one of my personal favorites to date. This bread reminds me of the Pepperidge Farm Cinnamon Raisin Swirl Bread I used to get as a kid, only with less artificial ingredients and more flavor. Since this bread was so delicious, we decided to make french toast with it.
Cinnamon Raisin French Toast:
For the bread:
2.5 cups whole wheat flour
1.5 cups white flour
1 cup raisins
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
2 tablespoons brown sugar
2.5 teaspoons salt
1 tablespoon honey
1 tablespoon sunflower or canola oil (he used sunflower)
3 cups warm water mixed with bakers yeast
Preheat oven to 350F.
Mix all dry ingredients together in a large bowl. Add in the sunflower oil, honey, and warm yeast mixture. Blend well – you’ll want all the dry ingredients to be completely folded in, but you don’t want the dough to be sticky.
Let the dough rest in the bowl for 30 minutes.
Once the dough has rested, either knead using a dough hook in your stand mixer or knead by hand until the dough becomes elastic.
Place dough in a greased 9×5 loaf pan and bake for 30 minutes. Pull out from the oven and let it rest for an additional 30-45 minutes.
To Make French Toast:
2-4 slices of Cinnamon Raisin Bread
1 tbsp vanilla
1/4 cup milk (we used almond milk)
Heat a skillet over medium to low heat.
Whisk your eggs and add the vanilla and milk. Dip each piece of bread into the batter and cover completely.
Place bread in skillet and flip once side is completely browned.
Cover in your topping of choice and enjoy!