Kneader's French Toast
Recipe type: Breakfast
  • 1 loaf of Chunky Cinnamon bread from Kneaders
  • {if you don't have a kneaders near you, you can either just buy some cinnamon bread without raisins from you nearest bakery (the thicker the slices the better) or click on this link for Chunky Cinnamon Bread to try making your own}
  • ½ tbsp brown sugar
  • 4 eggs
  • ½ tbsp vanilla
  • 1½ cups milk
  • 2 tbsp butter
  • Kneader's Caramel Syrup
  • 1 cup brown sugar
  • 1 cup heavy whipping cream
  • 1 cup light Karo Syrup
  • Blend well in sauce pan over medium heat until sugar is smooth and serve warm
  1. Easy Method:
  2. Preheat a electric griddle to about 375 to 400 degrees F.
  3. Mix eggs, milk, brown sugar, vanilla and salt in a shallow baking dish.
  4. Cut your bread into 8 thick slices.
  5. Melt butter on griddle and spread it out so it coats the griddle evenly all around.
  6. Dip each slice into the egg mixture ( be generous on the amount of egg you let soak in, that is what makes it nice and moist and yummy).
  7. After coating in the egg mixture place each slice on the buttered griddle and allow to cook for about 10-15 minutes ( turning slices halfway through) or until lightly browned on each side.
  8. Then Serve on plate with sliced strawberries, Kneaders caramel syrup and heavy whipping cream to top it off.
  9. Oven method:
  10. Butter a 9x13 glass baking dish generously.
  11. Mix remaining ingredients in a dish (double the recipe for this method)
  12. Dip each slice in mixture until drenched and then place bread in the baking dish.
  13. Cut butter into pieces and dot over the top of the slices.
  14. Refrigerate for an hour and then bake for 45-50 minutes at 350 degrees. (You may pour some more of the egg mixture over the top before cooking to make for a moister, eggier french toast)
  15. Serve with Kneaders syrup, strawberries and heavy whipping cream.
So there are two ways you can make this. The easy quick way (which I think tastes just as good, maybe better) or the longer version cooked in the oven.
We made it the easy way...mainly because we were short on time, but I will include both methods and you can decide how you want to make it. (really though the easy way tasted amazing and just like the real stuff so I would recommend it)
Recipe by Sugar n' Spice Gals at