Breakfast Cinnamon Logs

Rita Heist


Very good very filling for Sunday or holiday breakfast

★★★★★ 1 vote
35 Min
25 Min


1 lb
good italian, french or brioche bread
eggs, whisked
1 Tbsp
good vanilla
2 tsp
orange zest
1 c
half and half
1 c
heavy cream
2 Tbsp
1 dash(es)
fresh nutmeg
1 1/4 c
1 pinch
ground sea salt
sifted powdered sugar, agave or maple syrups for presentation if desired


1cut bread in 1 1/2" slices and cut off crusts. Cut slices in shape of oblong logs and let air dry for a few hrs or until a bit stale. Take all wet ingredients and mix with dry, put in deep and wide casserole dish (or more than one if needed) Place bread logs in single rows in mixture, cover and refrigerate. Before going to bed, turn the logs over and return to refrigerator. The next morning, heat oil (I have always used peanut due to it's high heat tolerance) in a fryer (I have had great success with my fry daddy) and place logs in oil.Make sure oil is sizzling hot first. Let cook until bottom is brown, about 6 min or so and then turn with slotted spoon. When logs are brown on both sides, drain and sprinkle with powdered sugar or pour agave or maple syrup over them. They are super creamy on the inside and very crispy on the outside. These are totally decadent and delicious.

About this Recipe

Course/Dish: Other Breakfast
Other Tag: For Kids