Cinnamon French Toast – The Cheater’s Way
Ready Dough, from the frozen foods section
1 stick butter, room temperature
Buttered bread pan
Thaw out the frozen dough as per package directions. I like to use the overnight refrigerator method.
Prepare your counter with a sheet of tin foil 20”x18” with edges curled up. This will make clean up easy.
Dust tin foil with flour. Place the thawed dough on tin foil. Dust the dough and with a floured rolling pin, roll dough into a rectangle no wider than your bread pan.
With a spatula, spread dough liberally with butter. Coat buttered dough with cinnamon followed by sugar.
Roll dough lengthwise and transfer to the coated bread pan. Let dough rise until it is a half inch above the top of the bread pan.
Bake at 350 degrees for 25 minutes. Baste top of bread with butter and let cool.
When slicing into the loaf, I find laying the loaf on it’s side produces the best results. And it makes excellent French Toast.
Capt. John Wampler has worked on yachts big and small for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www.yachtaide.com. Comments on this column are welcome at firstname.lastname@example.org.