Since I work in a windowless office, my IPhone has become a digital portal to the world beyond my four boring beige walls. A quick check of the phone showed a staggering 66 degrees with not a single cloud in the sky. It was a perfect excuse to go out for lunch.
I decided to check out a local bakery I have driven past almost every day since I started this job. The intoxicating aroma of fresh baked bread immediately struck my nose the minute I crossed the threshold. This store screamed freshness as every square inch of the tiny space was covered with rustic displays of bread and other baked treats. A friendly exchange with the counter attendant, an order of chicken salad on rye, and I was ready to bask in the mid-day sun.
In addition to ordering a delicious salad and sandwich, I picked up a loaf of cinnamon swirl bread to take home. The attendant assured me this bread made amazing French Toast that would be brimming with flavor. True to his claims, this weekend breakfast packed a serious punch. I have no doubt there will be many more bread purchases in the very near future.
- 6 cinnamon swirl bread, sliced ¾" thick
- 2 eggs
- 1 cup half-and-half
- ½ tsp. cinnamon
- ½ tsp. vanilla
- 2 cups frozen mixed berries, thawed
- 1 Tbl. corn starch
- ¼ cup maple syrup
- 2 Tbl. orange juice
- For French Toast: Whisk the eggs, half-and-half, cinnamon, and vanilla in a small mixing bowl until well combined. Pour the egg mixture into a shallow baking dish.
- Lightly coat flat frying pan with cooking spray, and preheat over medium high heat. Dip each side of the bread slices in the egg mixture. Fry the bread slices in the preheated fry pan for 1 -2 minutes on each side, or until golden brown.
- For Maple Mixed Berry Sauce: Combine all ingredients in a medium sauce pan. Cook over medium for approximately 3 - 5 until the sauce is thickened. Allow to cool slightly before serving with the Cinnamon Swirl French Toast.