If you live in Utah or Arizona – most likely you are familiar with the legendary Kneader’s “Chunky Cinnamon French Toast”. It is delightfully delicious and comforting. I have never dared count the calories, but it is a rare treat. Our family has a fun tradition of eating there after we volunteer to clean our church building on a Saturday morning. We often go there before or after morning Temple trips. Some people don’t realize that $4.99 includes “all you can eat” – but I barely can eat one of the two giant slices they give me.
This morning was General Conference Sunday (my favorite day of the year!), so we treated ourselves to this delicious breakfast. I also made Breakfast Casserole Muffins. I found a fabulous recipe for it at Favorite Family Recipes. Tip: Every Saturday night at 8:00 PM, Kneader’s discounts all of their breads and pastries 50% off. You will have to stand in line for 20 minutes or so – but it is well worth it for $2.00 a loaf and discounted treats for Sunday afternoon. I bought 2 loaves of bread so everyone would get 2 slices of French Toast.
Kneader's Chunky Cinnamon French Toast
Makes 8 servings – 2 slices each
- 2 un-sliced loaves of Kneaders Cinnamon Bread
- 9 eggs
- 3/4 c. milk
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. vanilla
- 1 1/2 Tbsp brown sugar
- Pint of sliced strawberries
- Whipped cream or Cool Whip (Just buy a pint of Heavy Whipping Cream – use half for the Caramel Syrup and whip up the other half for the topping – add about 1/2 c. of powdered sugar and 1 t. vanilla)
For the Caramel Syrup
- 1 c. brown sugar
- 1 c. heavy cream
- 1 c. light Karo syrup
- 1 tsp. vanilla
For the French Toast
- Slice the cinnamon bread into 8 slices, depending on a how thick you like it. Preheat a large griddle to 325 degrees, or a large pan over the stove on medium heat.
- In a large bowl, whisk the eggs, milk, cinnamon, vanilla, and brown sugar. Pour the mixture into a shallow 8x8 glass casserole dish. Using a large fork, quickly dip each side of the slice into the mixture, be sure to completely coat, then cook on the preheated and buttered griddle until both sides of the bread are a golden brown. You can keep the slices warm on a cookie sheet in a 300 degree oven.
- For the syrup, combine all the ingredients in a saucepan over medium heat. Stir and heat until the sugar is completely dissolved and it just starts to bubble.
- Serve french toast with warm caramel syrup, sliced strawberries, and whip cream or cool whip.