Like many daughters, every year on Mother’s Day I make breakfast for my mother. This year, I decided to combine two of my childhood favorites (okay, more like lifelong favorites) into one decadently delicious dish. Semfreddi’s Cinnamon Twist, meet French Toast. French Toast, meet Semifreddi’s Cinnamon Twist.
Semifreddi’s is a local Bay Area bakery. I grew up on their cinnamon challah – no joke, I think it was my main source of sustenance for my most important years of growth. Semifreddi’s Cinnamon Twist was a staple in the Lowe household growing up. Their loaves of bread have the fluffy buttery-ness of good challah and the addicting flavor of their cinnamon concoction woven throughout. Think of challah crossed with a cinnamon roll. Nowadays, I only get Semifreddi’s Cinnamon Twist as a treat. My metabolism isn’t quite the same anymore.
But Mother’s Day is, by all means, a special occasion that calls for not just Semifreddi’s Cinnamon Twist, but Semifreddi’s Cinnamon Twist French Toast.
I used The America’s Test Kitchen Family Baking Book’s French Toast recipe that calls for putting the toast in the oven to dry it out a bit.
Then the toast is dipped in a combination of egg, milk, flour, cinnamon, and nutmeg and placed on a hot griddle. Voila!
My Mother’s Day meal was completed with bacon and fresh fruit salad on the side.
Happy Mother’s Day, Mom!