Whole-Wheat Cinnamon Raisin Bread French Toast
So this wife thing has made me feel all domestic.
This past weekend I baked 2 whole chicken. And then made this cinnamon raisin bread. With yeast and everything. And let it rise. And then I couldn’t find my loaf pan anywhere. That was quite the bummer.
The good news is, bread tastes good no matter what shape it’s in. I ended up using an oval-shaped casserole dish thing. Speaking of casserole dishes, this weekend I prepped a butternut squash lasagna for us to eat during the week. We ate it Monday night and it was quite possibly the nastiest thing I have ever eaten (obviously I’m not including asparagus in this statistic). I still don’t know what went wrong. It was so so bad. Andrew, like all good new husbands, said it was good for the first couple bites. Then he confessed. So bad.
This french toast was our first lazy Saturday morning breakfast in our new house. Then Andrew and I spent the rest of the doing a quick workout (have been loving box jumps lately), buying and stocking this bar cart, eating a dinner at Torchy’s with Andrew’s parents and (finally!!!) finding kitchen table chairs.
Now we don’t have to eat dinner on our all white couch. I’m not coordinated enough for that. I’ve already gotten chocolate on it. I just turned the chocolate-stained couch cushion over. That’s what you do when you’re an adult.
Being an adult also means you have to get up at 5am to get to the gym/beat traffic and then don’t get home until 7pm. And then you spend an hour cooking/eating dinner with your husband before you start an evening of homework. Or that’s what I should be doing right now. Instead we’re watching Breaking Bad while I write this post…that is happiness.
Almost as happy as eating cinnamon raisin bread french toast. Almost.
- 1 1/4 cups whole-wheat flour, plus more for dusting
- 1 cup bread flour
- 1 teaspoons salt
- 1 teaspoon instant yeast
- 3/4 cup warm water (110-120 degrees)
- 1 large egg
- 1 tablespoon canola oil
- 2 tablespoons honey
- 1/2 cup raisins
- 2 tablespoons dark brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 eggs
- 1/2 cup almond milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon vanilla extract
- In the bowl of an electric mixer, combine whole-wheat flour, bread flour, salt and instant yeast. Add in warm water, egg, canola oil and honey. Using a dough hook, combine on the lowest speed for 3 minutes. Then turn mixer up one speed and mix for 5 minutes. Spray a large bowl with cooking spray and place dough ball into the bowl. Cover with plastic wrap and allow to rise for 1 1/2 hours, or until doubled in size.
- While the dough is rising, plump up your raisins so they don't steal moisture from the bread. Bring 2 cups of water to a boil in a small sauce pan. Add raisins to the boiling water and allow the water to continue boiling for 5 minutes. Then cover and turn off heat. Let raisins sit for 25 minutes. Pat raisins dry before adding to bread.
- After dough has risen, dust a clean surface with some whole-wheat flour. Dump out the dough onto the surface and firmly press down on the dough with your hands to remove any air bubbles. Roll dough out into a long rectangular shape. Top rolled out dough with plumped up raisins, brown sugar and cinnamon. Roll dough up into a log and place in a greased/floured loaf pan. Cover and allow to rise for 1 1/2 hours.
- Preheat oven to 375F. Bake for 40-45 minutes, or until dough sounds hollow when thumped/internal temperature reaches 190F/bread is golden brown.
- In a shallow bowl, combine eggs, almond milk, cinnamon and vanilla extract. Soak 4 thick slices of your cinnamon raisin bread for 2 minutes per side. Heat a skillet over medium heat. Add soaked bread and cook ~3 minutes on one side. Then flip to the other side and cook ~2 minutes. Serve with berries.