Cinnamon Roll French Toast
shared by Nibblore Kitchen
This showpiece brunch loaf wraps buttery cinnamon sugar inside soft brioche, then bakes in vanilla custard until golden and tender. Sliced warm, it reveals a dramatic spiral with a molten center and a vanilla glaze that runs into every ridge. Assemble it ahead for an easy, photogenic morning bake. • A day-old brioche loaf absorbs the custard more evenly and is less likely to tear while rolling. • If the joined brioche slabs separate as you roll, press them back together firmly; the custard and baking pan will hold the finished loaf in shape. • Place the loaf seam-side down and keep the roll snug to preserve a clean spiral when sliced. • For the neatest reveal, wipe the serrated knife between cuts and use a gentle sawing motion. • Use thick-cut challah instead of brioche; add 1 tablespoon granulated sugar to the custard because challah is typically less sweet. • Replace the heavy cream with an equal amount of half-and-half for a slightly lighter custard. • Use dark brown sugar in place of light brown sugar for a deeper molasses flavor. Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual slices on a parchment-lined tray at 175°C (350°F) for 8 to 10 minutes, or microwave briefly until warm. Freeze unglazed slices for up to 1 month; thaw overnight in the refrigerator and reheat before glazing.
- Total time
- 75 min
- Servings
- 8
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 1brioche loaf, about 450 g, unsliced
- 85 gunsalted butter, softened, plus more for the pan
- 100 glight brown sugar, packed
- 1 ½ tbspground cinnamon
- 4large eggs
- 240 mlwhole milk
- 120 mlheavy cream
- 2 tspvanilla extract, divided
- ¼ tspfine salt
- 120 gpowdered sugar, sifted
- 2 tbspwhole milk, plus more as needed for the glaze
Instructions
- 1Heat the oven to 175°C (350°F). Generously butter a 23-by-13 cm (9-by-5-inch) metal loaf pan, then line it crosswise with parchment paper, leaving enough overhang to lift out the baked loaf.
- 2Trim only the firm end crusts from the brioche. With a long serrated knife, slice the loaf horizontally into 4 broad slabs, each about 2 cm (3/4 inch) thick. Arrange the slabs edge to edge on a large sheet of parchment to form one rectangle, overlapping the long edges by about 1 cm (1/2 inch). Press the overlaps firmly with a rolling pin so the pieces join and the bread compresses into an even layer.
- 3Mix the softened butter, brown sugar, and cinnamon into a smooth paste. Spread it evenly over the brioche, leaving a 2 cm (3/4-inch) bare border along one short edge.
- 4Starting at the opposite short edge, use the parchment to help roll the brioche tightly into a log. Pinch the bare edge against the loaf to close the seam. Place the log seam-side down in the prepared pan; gently compress the ends if needed so it fits without buckling.
- 5Whisk the eggs, 240 ml whole milk, heavy cream, 1 teaspoon vanilla, and salt until completely blended. Slowly pour the custard over the loaf, pausing several times so it can soak in. Gently press the loaf for 20 seconds, release, and let it stand for 10 minutes; repeat once, spooning any custard from the pan over the top.
- 6Set the loaf pan on a rimmed baking sheet and loosely cover it with foil. Bake for 30 minutes. Remove the foil and bake for 18 to 20 minutes more, until deeply golden, puffed, and set in the center; an instant-read thermometer inserted into the bread rather than the filling should register at least 74°C (165°F).
- 7Cool the loaf in the pan for 10 minutes. Meanwhile, whisk the powdered sugar, 2 tablespoons milk, and remaining 1 teaspoon vanilla until smooth and thick but pourable, adding extra milk 1 teaspoon at a time if needed.
- 8Lift the loaf from the pan using the parchment and transfer it to a serving plate. Pour the vanilla glaze over the warm loaf, allowing it to cascade down the sides. Rest for 5 minutes, then cut into 8 thick spiral slices with a serrated knife and serve warm.