Wednesday, March 13, 2013

Cinnful French Toast

This sinfully delicious treat was inspired by these crazy big cinnamon rolls from the Machine Shed in Davenport, IA.  On our way back from Nebraska on Annalyn's birthday, we were determined to make it a special day, in spite of our day long drive.  For lunch, we decided on The Machine Shed in Davenport, IA.  This self-proclaimed "tribute to the American farmer" opened in Davenport in 1978 and pays homage to good ole home cookin'.  


The food was delicious and the little shop was fun to walk around, but the real treasure for us was the cart full of homemade giant cinnamon rolls.  And I don't just mean oversized, I mean GIANT.  Big, heavy, dense, delicious, and only $1.50 apiece!  Unbelievable.  One of the ladies helping us was kind enough to divulge the fact that they make their french toast out of these rolls.  Genious.  We had to try it!  So we bought 4 rolls, froze them, and made the best french toast ever for Dan & Shawna the next time they stayed over.  I don't know their exact recipe, but here's how Mama made it:

Cinnful French Toast

- 1 giant cinnamon roll (or a few very large ones - alternatively, you could use cinnamon swirl bread)
- 3 large eggs
- 3/4 c. milk
- 2 T. butter, to grease the skillet
we bought 4 total, but only used one for this recipe


1.  In a shallow dish, beat together eggs and milk.  Heat a skillet over medium-high heat and brush with butter (about 1 T. per batch).

2.  Slice the cinnamon rolls into about 1/2 to 3/4-inch slices.  Dip in the egg mixture, turning to coat.

3.  Place in preheated skillet and cook about 3-5 minutes per side until golden brown.  Serve immediately with desired toppings.  The icing melts to give the toast a sweet coating, so I didn't need to add a single thing!

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