Cinnamon French Toast
by Tarla Dalal
French toast or eggy bread, a sumptuous preparation of bread coated with eggs and milk, is one of the most popular breakfast choices in many parts of the world as it is both tasty and filling.
The milky coating gives it a rich taste. The Cinnamon French Toast has a richer and more luxuriant taste as the milk-eggs mixture is tinged with cinnamon. As the cinnamon cooks with the toast, it gives out a really appetizing aroma, which nobody can resist.
You can sprinkle a little more cinnamon powder atop the toast before serving, to make it even more tempting! French toasts are best enjoyed fresh and warm, as they get a bit chewy when cold.
Enjoy it with a cup of hot coffee , to start your day on a wonderful note.
You can also try other toast options like the Oats Moong Toast and Grilled Corn Toast .
Cinnamon French Toast recipe - How to make Cinnamon French Toast
Preparation Time: Cooking Time: Total Time:
Makes 10 french toasts
1/2 tsp cinnamon (dalchini) powder
3 eggs
3/4 cup milk
4 tbsp powdered sugar
1/4 tsp vanilla essence
5 tsp butter for cooking
10 bread slices
1/4 tsp cinnamon (dalchini) powder for sprinkling
- Method
- Combine the eggs, cinnamon powder, milk, powdered sugar and vanilla essence in a deep bowl and mix well using a whisk.
- Heat 1 tsp of butter on a non-stick tava (griddle). Dip 2 slices of bread at a time into the egg- cinnamon mixture and cook till they turn golden brown in colour from both the sides.
- Repeat step 2 to make 8 more toasts in 4 more batches.
- Serve immediately sprinkled with cinnamon powder.
| Energy | 123 cal |
| Protein | 4.2 g |
| Carbohydrates | 15.9 g |
| Fiber | 0 g |
| Fat | 4.3 g |
| Cholesterol | 6.2 mg |
| Vitamin A | 162 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 12.6 mcg |
| Calcium | 42.7 mg |
| Iron | 0.6 mg |
| Magnesium | 2.9 mg |
| Phosphorus | 52.8 mg |
| Sodium | 15.2 mg |
| Potassium | 13.9 mg |
| Zinc | 0 mg |
my baby loved it
This concept of french toast was little new, because the only form of eggs were boiled, bhurji or omlette but this new way of having eggs is brilliant and easy to make so flavourful and delicious.......