The thing that makes the snickerdoodle cookiea snickerdoodle is the cinnamon-sugar coating that the otherwise plain sugar cookie dough is rolled in before baking. It is simple, but makes the cookie delicious and highly recognizable. With that said, you can’t just add a bit of cinnamon sugar to anything and call it a snickerdoodle. The cookies are always a bit heavy on the cinnamon to ensure that they have a noticeable color and the topping is definitely the dominant flavoring; a mere sprinkle of cinnamon sugar on something strongly flavored just isn’t going to be quite snickerdoodle-y enough.
I tried to keep these two things in mind when I set out to snickerdoodle-ify some french toast. French toast seemed like agood candidate for this treatment because, while tasty on its own, it tends to be plain until you add syrup or some other topping to it when serving. For years, I used a sprinkle of sugar in place of syrup when I ate my french toast because I enjoyed the crunch. That sugar was always added after the toast was finished cooking, but it wasn’t a big leap to add the sugar and cinnamon mixture before-hand.
I used a soft white bread (buttermilk, actually) as the base for this french toast, but any fairly plain bread that you like will do. I whipped up a simple and basic custard, adding in only a splash of vanilla for flavoring alongside the eggs and milk. Once the bread had been dipped and had soaked up a lot of the custard, I topped half of the bread with a generous amount of cinnamon sugar and placed it sugar-side-down into a preheated and lightly greased frying pan. While that side cooked, I topped the other side (the side facing up) with cinnamon sugar so that it would be ready to go when the french toast was ready to be flipped over.
The sugar caramelized beautifully and gave a bit – but not too much – of crunch to the otherwise very tender french toast. The flavors went perfectly with the mild vanilla custard flavor of the toast and it really did end up tasting a lot like a snickerdoodle cookie! This is one breakfast dish that definitely doesn’t need any sugar or other toppings. It is perfect and ready to eat hot off the stove.
And, if you were wondering, this post was not simply an excuse to use made-up words like snickerdoodle-y and snickerdoodle-ify. But given the chance I couldn’t pass it up.
Snickerdoodle French Toast
3/4 cup milk
3 large eggs
1 tsp vanilla extract
4 slices bread (white, or similar)
cinnamon sugar mixture, a bit heavy on the cinnamon*
Heat grill/frying pan over medium-high heat.
In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices in.
Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through. Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan. Sprinkle the top side of the french toast generously with cinnamon sugar.
Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet.
Makes 4 large pieces of french toast. Will make 6 if you have small bread.
*Make up a batch of cinnamon sugar by mixing 1/4 cup sugar with 2 tsp cinnamon. Save any extra and use it to top regular buttered toast.