Start off your day off with a holiday celebration by whipping up these festive French Toast recipes from Canyon Bakehouse. Infused with favorite seasonal ingredients, we’ve got the perfect dishes for a family breakfast or friendly brunch. Whatever the occasion, these holiday twists on a classic recipe will surely add some pizazz to your wintertime menu.
Cinnamon Roll French Toast (as shown above)
Recipe created by Sherry McAnelly, This House of Joy
Makes 2 servings
4 slices of Canyon Bakehouse gluten-free Cinnamon Raisin Bread
Splash of cream or milk
Splash of vanilla
1 tablespoon coconut manna
1 tablespoon raw honey
Pinch of salt
1-2 tablespoons filtered water
1. Whisk eggs with cream (or milk) and vanilla in a bowl.
2. Dip each piece of bread in the egg mixture to coat. Let it soak in well so you don’t have any egg left over.
3. Fry in coconut oil until golden brown on both sides.
4. To make the glaze, combine coconut manna, raw honey and 1 tablespoon water in a small saucepan on low heat and stir to combine.
5. Add more water as needed to achieve a pourable “glaze” consistency.
6. To serve, drizzle each slice with the honey-coconut glaze and sprinkle with chopped pecans. Add a sprinkle of cinnamon if desired.
Makes 4 servings
8 slices Canyon Bakehouse gluten-free Mountain White Bread
3/4 cup vanilla almond milk
1/2 cup pumpkin pie filling
2 tablespoons light brown sugar, packed
1 tablespoon sugar
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1. Preheat griddle or pan on low heat.
2. In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, nutmeg, and cinnamon and whisk until well combined.
3. Coat griddle or non-stick pan with cooking spray.
4. Dip one slice of bread in the mixture at a time, coating completely, and place on griddle/pan. Cooking on low heat, let sit about 10 minutes and flip once.
5. Serve immediately with butter, pure maple syrup, and powdered sugar, if preferred.
Recipe created by Annie Holmes, Maebells
Makes 4 servings
For the Cheesecake Spread
4 ounces reduced-fat cream cheese
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
For the Filling
1/3 cup blueberry jam
1/2 cup blueberries
For the French Toast Dip
8 slices Canyon Bakehouse Cinnamon Raisin Bread
1/3 cup milk
1/2 teaspoon vanilla extract
1. Combine the cream cheese, powdered sugar, and vanilla in a small bowl.
2. Lay out the slices of bread and spread the cream cheese mixture on four slices of bread.
3. Spread the other four slices with the jam and blueberries.
4. Combine one slice of bread with the cream cheese mixture with one slice with the blueberry mixture.
5. In a small bowl combine the egg, milk, and vanilla for the french toast dip.
6. Heat a waffle maker, according to the manufactures directions, and spray lightly with cooking oil, if needed.
7. Working quickly, dip each sandwich into the french toast dip mixture; be sure to coat each side well. Place mixture in waffle maker and cook according to the directions (approximately 3-4 minutes).
8. Remove from waffle maker when outsides are crisp and sprinkle with powdered sugar.
*Be sure not to overfill your sandwiches or the filling will ooze out into your waffle maker.
Recipe created by Jessica Glick, From Jessica’s Kitchen
Makes 8-10 servings
3 cups coconut or almond milk
1 tablespoon apple cider vinegar
10 whole eggs
1 cup evaporated cane sugar, plus 1 teaspoon
1 tablespoon pure vanilla bean paste or vanilla extract
1/3 cup apple butter (click here for recipe)
2 teaspoons ground cinnamon, divided
1/4 teaspoon kosher salt
3 medium apples, peeled, cored, diced into 1/2 inch cubes (such as granny smith, jonagold, or braeburn varieties)
1 teaspoon lemon juice
1 loaf Canyon Bakehouse Cinnamon Raisin Bread, cubed into 1-inch pieces
1/2 loaf Canyon Bakehouse Mountain White bread, also cubed
Coconut oil for greasing baking dish (about 1 teaspoon)
Caramel topping, optional (click here for recipe)
1. Grease an oven safe baking dish with coconut oil
2. Add apple cider vinegar to the coconut milk, set aside to thicken. Meanwhile, add eggs, sugar, vanilla bean paste, apple butter, 1 teaspoon of cinnamon, and kosher salt into a large mixing bowl. Mix until batter is smooth, using a hand mixer on medium speed. Add coconut milk/vinegar mixture, mix well.
3. In a medium bowl, combine apple, lemon juice, remaining 1 teaspoon cinnamon, and 1 teaspoon of sugar; mix well. Set aside while dicing up the bread.
4. Add apple and bread into the batter. Stir gently, then pour into the baking dish. Push bread pieces down to fully submerge into the batter as best as you can, then cover with a piece of parchment paper and then tightly wrap with aluminum foil. Refrigerate overnight.
5. In the morning, take out of the refrigerator then preheat the oven to 375 degrees F.
6. With the foil, bake for 30 minutes, then remove cover and bake another 25-35 minutes. It is ready when golden brown, set with just a slight wiggle, and has pulled away somewhat from the edges of the baking dish. Serve hot with caramel or any topping you prefer.
*you can set the refrigerated caramel over a saucepan with water and set it on low heat while the french toast was baking, to serve warm.