RICHMOND, Va. – Chef Josh Cleaton of the Savory Grain visits our kitchen and shares some delicious recipes for French toast featuring Thomas’ Swirl Bread. These ‘not your average French toast’ recipes are simple to make and delicious to eat. For more information and recipes please visit https://thomasbreads.com/recipes and https://www.thesavorygrain.com/Home
|
CINNAMON ROLL SWIRL BREAD TOAST Ingredients |
2 slices Thomas’® Cinnamon Swirl Bread, toasted
½ cup powdered sugar
2–3 teaspoons milk
Directions
1. In a small bowl, whisk the powdered sugar and milk together until smooth. If you’d like a thicker glaze, add more powdered sugar. Too thick? Add more milk, and whisk to desired consistency. Drizzle over toast and enjoy.
|
APPLE SWIRL BREAD FRENCH TOAST BAKE Ingredients |
1 loaf Thomas’® Cinnamon Swirl Bread, cubed
6 large eggs
2 cups milk
¾ teaspoon cinnamon, divided
2 tablespoons butter
2 Gala apples, diced
1 Granny Smith apple, diced
½ cup brown sugar, divided
¼ cup maple syrup
Directions
1. Preheat oven to 375°F and grease a 9-by-13-inch baking pan. Add bread cubes to the pan, distributing evenly. Bread will reach about 1½-inches above top edge of pan.
2. In a large mixing bowl, whisk the eggs, milk and ½ teaspoon cinnamon. Pour over the bread and push the bread down to soak up the liquid.
3. In a large skillet over medium-low heat, melt butter and add apples. Sprinkle the remaining cinnamon on top, stir and cover to steam until starting to get tender (approximately 4–5 minutes). Remove lid and sprinkle with 2–3 tablespoons of brown sugar. Continue cooking with cover off until tender and slightly caramelized. Remove from heat to cool slightly.
4. Sprinkle bread with remaining brown sugar. Spoon ¾ of the apples evenly over the top and push down into the bread. Bake on a center rack for 45 minutes to 1 hour. It’s done when the bread and apples are golden brown and the egg mixture is no longer wet. Test by inserting a fork in the center—if fork emerges wet, bake for another 5–10 minutes.
5. Remove from oven and serve immediately, topping each slice with remaining sautéed apples and maple syrup.
