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Multigrain Cinnamon Bun French Toast Recipe

Multigrain Cinnamon Bun French Toast Recipe

By JulieVR

Tofino has a great little farmers’ market every Saturday morning. The Six Hundred Degrees Bakery always has a stand, doling out naturally leavened grainy cinnamon buns between bins of scones and rows of hand-shaped, hearth baked loaves. I always buy too many – never a bad thing because cinnamon buns, particularly those that aren’t overly sweet and flabbly – make spectacular French toast.

Grainy cinnamon buns are particularly well-structured, and stay together when you slice them in half and make French toast. You do it the same way you’d make it with bread; slice them in half or in thirds, crosswise (they’re thick), dip in egg-milk-vanilla, and cook in a well-seasoned cast iron skillet with a bit of canola oil. Serve warm, with maple syrup. (Or nothing at all – they’re plenty sweet on their own).

Cinnamon Bun French Toast


  • 2-3 large day-old cinnamon buns
  • 3 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon vanilla
  • canola oil for cooking


  1. Slice buns crosswise in half. In a shallow dish, whisk together the eggs, milk and vanilla.
  2. Dip slices – letting them soak if they’re particularly dry or hefty – in egg mixture and cook in an oiled, preheated skillet set over medium-high heat, until golden brown on both sides.