Cinnamon Swirl French Toast with buttermilk syrup

Cinnamon Swirl Bread

1 pkg yeast (1 Tbsp)
2 c. milk, scalded
2 tsp salt
5-3/4 to 6-1/4 c. flour
1/4 c. warm water
1/3 c. sugar
1/4 c. shortening

Soften yeast in warm water (110). Combine hot milk, sugar, salt, and shortening. Cool to lukewarm and combine with yeast mixture. Stir in 2 c. flour, beat well. Add enough flour to make a nice soft dough. Knead 8-10 min or until dough is smooth and elastic. Let rise in bowl in warm place for 1-1/4 hours. Punch down and cut dough into 2 portions. Shape into balls and cover. Let rest for 10 min (this really helps the bread not separate when it bakes in the roll). Roll out into 2 15x7 rectangles. Combine 1/2 c. sugar with 1 Tbsp cinnamon; spread half over each rectangle. Sprinkle with 1-1/2 tsp water over each. Roll up and place in greased loaf pans. Let rise until doubled. Bake at 375 for 30 min. When you tap the top of the bread it should sound hollow.

Then make your finished bread, once it is cooled (I usually make the bread the day before) into french toast.

Buttermilk Syrup


1/2 c. butter
1/2 c. buttermilk
1 c. sugar
1 tsp baking soda
1 tsp vanilla
1/2 - 1 tsp cinnamon, optional


Heat butter, milk, and sugar over medium heat. Boil for 1 minute. Remove from heat and wisk in soda, vanilla, and cinnamon. (Start with 1/2 tsp cinnamon and see what you like. If you would rather it have more add up to 1 tsp) Mixture will get foamy, stir until foam goes down. Foam does not go away completely and syrup will thicken as it cools.