A couple weeks ago we had an unusually slow market, so we left with a little something special… a Cinnamon Twist Bread. This is an exceedingly rare event and a joyful one, because it means with certainty that there will be Sunday evening French Toast, a Bantam Farm favorite. Along with our French Toast we’ve created an Irish Cream Sauce, though originally meant to be used for waffles (in the video I refer to it as Waffle Sauce from this original use) when paired with our Cinnamon Twist French Toast it’ll send your taste buds so far into orbit that Elon Musk will have to find them with Starlink. Want to learn how to make this delectable little dish? Here’s everything you’ll need.
Watch Us Get It Done!
French Toast Ingredients
2/3 cup milk
1/3 cup of cream
2 tbs sugar
Dash of salt
Cinnamon and Nutmeg to taste
6-8 thick slices of Cinnamon Twist Bread (our Sourdough also works great too)
Butter for cooking
How To Make It
In a shallow bowl, whisk together the eggs, milk, sugar, vanilla, salt and cinnamon (if using) until well blended.
Melt some butter in a large skillet over medium heat. Turn slices of bread (just the slices that will fit on to the skillet without crowding) into the milk egg mixture, until thoroughly saturated but not soggy and falling apart. (Thicker, denser bread can absorb more egg mixture than thinner bread. I soaked this bread in the egg mixture for close to a full minute without the bread falling apart as I lifted it to the skillet.)
Allow excess to drip off, and place the bread slices onto the hot skillet.
Cook the French toast until the underside is golden brown, then flip and brown the other side.
Serve hot with butter, maple syrup, or Irish Cream Sauce and dust with confectioners’ Sugar.
Irish Cream Sauce Ingredients
¼ cup of all purpose flour
¾ cup sugar
1 1/2 cup milk
1/2 cup cream
2 tbs Irish Cream
2 tbs butter
¼ tsp nutmeg or cinnamon (optional)
How To Make It
In a small saucepan, whisk together the flour and sugar. Add the milk and set the stove heat to medium. Whisk smooth and continue stirring or whisking frequently as it cooks.
Continue cooking until the sauce begins to bubble and has thickened. Remove pan from the heat, add the butter and vanilla and stir to combine. Pour sauce over hot waffles and grate or sprinkle nutmeg over the top. Enjoy!