Today we’re keeping it warm, cozy, and classic with one of the most comforting recipes in the entire series:
✨ Cinnamon French Toast made with leftover Diablo Dough sourdough ✨

This is one of my all-time favorite “comfort bakes” because cinnamon does all the heavy lifting.
When it hits the pan, it blooms into this warm, nostalgic aroma that fills the whole kitchen—like a Christmas morning candle, except edible and 1,000x better.

Thick slices of day-old sourdough soak up a simple vanilla-cinnamon custard, turning into the perfect combination of:

• crispy, caramelized edges

• soft, custardy centers

• a gentle sourdough tang that keeps the sweetness balanced

• enough structure to hold BIG cinnamon flavor without falling apart

Top your slices with maple syrup, butter, powdered sugar, cinnamon sugar—or all four.
This recipe is basically a hug in breakfast form.

Ingredients:

• 2 large eggs

• ⅓ cup milk (any kind)

• 1-2 tbsp heavy cream

• ½ tsp vanilla extract

• 1 tbsp sugar

• 1 tbsp brown sugar

• 1–2 teaspoons cinnamon (depending on how bold you want it)

• Optional: a pinch of nutmeg for extra warmth

• Pinch of salt

• Thick slices of day-old Diablo Dough sourdough

• Butter for the pan

Directions:

1. In a shallow bowl, whisk together eggs, milk, cream, vanilla, sugars, cinnamon, nutmeg (if using) and salt.

2. Dip each slice of sourdough into the custard, letting it soak for a few seconds per side.

3. Heat butter in a pan over medium heat until melted and sizzling.

4. Cook the bread 2–3 minutes per side, or until golden and crisp. Cinnamon naturally caramelizes in the pan, giving your toast those perfect golden edges and that unbeatable holiday smell.

5. Serve warm with your favorite toppings.

If you’re already loving cinnamon now… just wait.