Cinnamon Roll French Toast

Prep time: 10 mins | Cook time: 15 mins | Servings: 2–4

The Bread & Batter:

Bread: 1 loaf of Cinnamon Swirl Bread (thick-cut works best) or actual sliced cinnamon rolls.
Eggs: 3 large eggs.
Milk: 1/2 cup whole milk or heavy cream for extra richness.
Vanilla: 1 tsp pure vanilla extract.
Spices: 1/2 tsp ground cinnamon and a pinch of nutmeg.
Butter: 2 tbsp for the griddle.

The Cream Cheese Glaze:

Prepare the Glaze: In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla, and milk until smooth. If it’s too thick, add milk half a teaspoon at a time. Set aside.
Whisk the Batter: In a wide, shallow bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg until well combined.
Soak the Bread: Heat a large non-stick skillet or griddle over medium heat and melt a tablespoon of butter. Dip each slice of bread into the egg mixture for about 5–10 seconds per side. Don’t over-soak, or the bread will become soggy.
Cook to Golden Brown: Place the soaked slices on the hot skillet. Cook for 3–4 minutes per side until they are golden brown and the center is set.
Assemble and Serve: Stack the French toast high and drizzle the cream cheese glaze generously over the top while the toast is still hot so it melts into the swirls.

Use Stale Bread: Slightly dry or “day-old” bread absorbs the custard better without falling apart.
Caramelized Edge: For a “crunchy” cinnamon roll vibe, sprinkle a little brown sugar directly onto the bread while it’s cooking in the pan.
Fruit Pairing: This is very sweet, so serving it with fresh raspberries or tart green apples provides a nice balance.