Cinnamon Marble French Toast

Prep Time: 30 min.
Bake Time: 30 min.
Servings: 8-10
Difficulty: Beginning

Breakfast doesn’t get any better than this; start your morning off with this delicious French toast and syrup recipe.


12 Rhodes Yeast Dinner Rolls or 1 Loaf Rhodes White Bread, dough thawed but still cold
1/4 cup sugar
1 teaspoon cinnamon
3 eggs
1/2 cup milk

Butter Syrup:
1 cup butter
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon maple flavor
1/2 teaspoon soda


Cut each dinner roll in half, or the loaf of bread dough into 24 pieces. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 8 1/2 x 4 1/2-inch loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan.

Remove wrap and bake at 350ºF 20-25 minutes. Remove from pan to cool. Slice to desired thickness.

In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.

For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).

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