2. 3.

2 Tablespoon s Vanilla Extract. Grease a 9 x 13 casserole dish with butter. Cover with plastic wrap and place in the fridge for overnight. In a large bowl, whisk eggs, milk, heavy cream, vanilla, sugar and salt until combined. Lay cinnamon swirl bread slices into the bottom of a well greased 9×13 inch baking dish. Make the brioche, Bread Toast Crumbs-style: whisk together the dry ingredients; mix together the wet ingredients, combine the two, and let rise — no kneading, no fuss! Add in all the remaining ingredients. Pour this mixture all over the bread slices. If there ever was a recipe that I wanted to convert to sourdough it’s this one, hands down. Bread flour is key to this cinnamon swirl bread recipe. Plus, this dough will last about 1 week, if you keep it wrapped in plastic wrap in your refrigerator. In a stand mixer, combine the warm milk and yeast. Mix for 10 minutes, stopping once to scrape the sides of the bowl, until a … After the dough rises, punch it down and shape the cinnamon swirl bread. 2 teaspoon s cinnamon. How to Roll Cinnamon Swirl Bread. After the soft dough is prepared, place it into a greased bowl and let it rise until doubled in size, about 90 minutes. Homemade Cinnamon Swirl Bread – Step by Step Photos. Tear bread into chunks and evenly lay out in dish. Mix together the egg custard consisting of eggs, milk, heavy cream, brown sugar, and, of course, vanilla.

How to make overnight french toast casserole. 1/4 teaspoon salt. This yeast bread is a cold-rise version. Butter a 9”-x-13” casserole dish and arrange bread slices in an overlapping layer. The good thing about it is that you can make plain yeast rolls out of it, or make it into a cinnamon-raisin swirl loaf.

Allow to stand for 5 minutes. 1/2 cup + 2 tbsp firmly packed brown sugar. 1/2 cup + 2 tbsp all-purpose flour.


1 stick butter, cut in pieces. fresh fruit (optional) 1. Sourdough Cinnamon-Raisin Swirl Bread My childhood favorite cinnamon-raisin bread gets a sourdough makeover and it might just be better than the original. After 2 hours, turn the dough out onto a floured work surface and divide into two equal portions.