breakfast cinnamon logs
Very good very filling for Sunday or holiday breakfast
prep time
35 Min
cook time
25 Min
method
---
yield
4-6
Ingredients
- 1 pound good italian, french or brioche bread
- 5 - eggs, whisked
- 1 tablespoon good vanilla
- 2 teaspoons orange zest
- 1 cup half and half
- 1 cup heavy cream
- 2 tablespoons cinnamon
- 1 dash fresh nutmeg
- 1 1/4 cups sugar
- 1 pinch ground sea salt
- - sifted powdered sugar, agave or maple syrups for presentation if desired
How To Make breakfast cinnamon logs
-
Step 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.
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