There is a tasty bakery and cafe in Utah, called Kneaders. Kneaders has some of the best bread and pastries I have ever tried! They make some AMAZING french toast with their Chunky Cinnamon Bread and it is literally heaven!
They serve it with fresh cream, strawberries and their caramel syrup. It is so delicious! My husband is obsessed with it, so for Father’s Day this year, I thought I would make his favorite french toast at home. It was a hit!
Recipe Ingredient Notes
To make Homemade Kneaders Chunky Cinnamon French Toast & Caramel Syrup, you will need the following ingredients:
French Toast:
- Loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices (if you don’t live near Kneaders, any type of thick-cut cinnamon swirl bread will work)
- Eggs
- Milk
- Brown sugar
- Salt
- Vanilla extract
- Butter
Caramel Syrup:
- Corn syrup
- Brown sugar
- Heavy whipping cream
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Homemade Kneaders Chunky Cinnamon French Toast & Caramel Syrup
- Preheat an electric griddle to 375℉.
- In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla.
- Melt butter evenly across your griddle.
- Dip each slice of bread into egg mixture and coat completely on each side.
- Place coated bread on hot griddle and turn until lightly browned on each side.
Syrup:
- In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.
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Homemade Kneaders Chunky Cinnamon French Toast & Caramel Syrup Recipe
Ingredients
French Toast:
- 1 loaf Kneaders Chunky Cinnamon Bread, cut into 8 slices (if you don't live near Kneaders, any type of thick-cut cinnamon swirl bread will work)
- 8 eggs
- 3 cups milk
- 1 Tablespoon brown sugar
- ¾ teaspoon salt
- 1 Tablespoon vanilla extract
- 2 Tablespoon butter
Caramel Syrup:
- 1 cup brown sugar
- 1 cup heavy whipping cream
- 1 cup corn syrup
Instructions
French Toast:
- Preheat an electric griddle to 375℉.
- In a shallow baking dish, mix eggs, milk, brown sugar, salt and vanilla.
- Melt butter evenly across your griddle.
- Dip each slice of bread into egg mixture and coat completely on each side.
- Place coated bread on hot griddle and turn until lightly browned on each side.
Syrup:
- In a medium saucepan, combine all syrup ingredients over medium heat. Whisk together until smooth and sugar has completely dissolved. Serve warm over french toast.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I am drooling as I love their French Toast. Now I can make some clear over here in GA!
yum looks divine. love a good french toast recipe. thanks for the great read!
I seriously love your blog! I also come from an LDS family of 6 girls (we always swear you stole our blog 😉 haha) and I love all your stuff! I was wondering how long this syrup stays good in the fridge?
That is great that you have 6 girls in your family too! Any brothers? The caramel syrup should stay good in the fridge for about 3 to 5 days.
I found this recipe from a Google search a few years ago and we make it all the time! I’ve got to say that I actually like this recipe BETTER than the Kneader’s french toast, haha. Well done!
I am a die hard French toast fan and I love This recipe! I’m kind of wondering why the mix takes 3 cups. of milk and 8 eggs. It seems like for one loaf of the bread from kneaders that the mix should be half of what it calls for. I have so much mix left over! How long would it stay good for in the fridge?
You can easily cut the recipe in half to work for your needs. It will be fine in the fridge for a few days in an airtight container.
Woke up this morning craving Kneaders and I was so happy to find this recipe! Thanks!
Just a note that the link to the bread recipe is broken, but I was able to find it by searching the site.
The recipe Kneaders has online says to soak the bread in the egg mixture over night and then bake it instead of cooking it on a griddle. I’m curious if there is any reason why you stick with dipping it right before and cooking it on a griddle? Thanks!
Great question! It’s just a different method but the results are awesome! We like the texture of using this method, but feel free to try the overnight/oven method if that works ebtter for your schedule. It’s a win-win!