Prep time: 2 mins

Cook time: 10 mins

Total time:12 mins


Serves: 3-4





  • 6 eggs (Tip: crack eggs into a measuring cup before bowl in case of shells or a bad egg)
  • Cinnabon bread – thick sliced – no raisons
  • 1 to 2 tablespoons milk or cream
  • 2 tablespoons butter
  • Vanilla
  • Cinnamon
  • Powdered Sugar Optional




  1. Crack eggs and pour into a large bowl. Add milk or cream and dash of vanilla
  2. In the meantime, add butter to a nonstick pan or cast iron skillet over low to medium heat to melt. Swirl melted butter around pan to ensure bottom and sides are well-coated and heat until the butter shimmers, about 3 – 5 minutes, making sure that the pan is well-heated.
  3. Whisk eggs, using the RookieChef MixerUpper, vigorously until the eggs become well-combined. Air bubbles will begin to show in your egg mixture if you have whipped in plenty of air.
  4. Immediately put single slices of bread in the egg mixture until soaked. Add to skillet on Medium heat. Repeat until you can fit 3 or 4 in your skillet. Once they are all in, begin flipping the first ones you put in. Once finished with the first batch, set on a different skillet with lid on simmer to keep french toast warm or put in warming oven.
  5. Once all pieces of bread are made (makes entire loaf) Serve Immediately. Dust with Powdered Sugar and Cinnamon


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