When it comes to whipping up something quick for a weekend brunch, a killer French toast has always been a lifesaver. Recently my friend highlighted a recipe for Cinnamon Pan Frances, so I decided to try it.
I made a few changes to the recipe – notably while she used Mexican crema, sadly, I can’t seem to find it in my neck of the woods so I used a mixture of crème fraiche and heavy cream. I also never really have whole milk in the fridge so low-fat had to suffice.
Now – growing up I was a big fan of cinnamon toast and this was a more grown-up version that will be in the tried and true file.
Gather the ingredients
Is there anything better than Challah?
Time to Soak
This batch is the perfect shade of gold
Brunch is served
[mpprecipe-recipe:398]
