Ingredients
Equipment
Method
- In a medium bowl, combine softened butter, brown sugar, and cinnamon. Mix with a fork until a thick, pasty mixture forms.
- In a large shallow dish, whisk eggs, milk, heavy cream, vanilla extract, and salt until smooth and slightly frothy.
- Spread a generous layer of the cinnamon swirl mixture onto one side of each slice of bread.
- Dip each slice of bread, cinnamon-swirl side up, into the custard mixture. Let it soak for about 30-45 seconds per side, ensuring that the bread is fully saturated but not falling apart.
- Preheat a lightly oiled griddle or large skillet over medium heat.
- Place the soaked bread slices onto the hot griddle, cinnamon-swirl side down. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Flip carefully to avoid losing the cinnamon swirl.
- If making a large batch, keep the cooked French toast warm in a preheated 200°F oven until ready to serve.
- For the glaze, beat softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add powdered sugar, beating on low speed until well combined.
- Add milk or cream, one tablespoon at a time, until the glaze reaches your desired consistency. It should be thick enough to drizzle but thin enough to spread easily.
- Stir in vanilla extract.
- Drizzle the cream cheese glaze over the warm French toast. Serve immediately.
- Optional: Garnish with a pinch of ground cinnamon or a drizzle of maple syrup.
Notes
For best results, use thick-cut bread like Challah or brioche. Don't over-soak the bread, or it will become soggy. Cook the French toast over medium heat to ensure it cooks evenly and doesn't burn. The cinnamon swirl and custard can be prepared a day in advance and stored in the refrigerator. The assembled French toast can be soaked up to 30 minutes before cooking. For a richer flavor, add a splash of almond extract to the custard. To add crunch, sprinkle chopped nuts onto the cinnamon swirl before soaking the bread.