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Cinnamon Marble Loaf French Toast

 Cinnamon Marble Loaf French Toast
—Taste of Home Cooking School
12 ServingsPrep: 40 min. + rising Cook: 20 min.


  • 12 Rhodes™ Dinner Rolls, thawed but still cold
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1/2 cup milk
  • 1 cup butter
  • 1 cup buttermilk
  • 2 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon baking soda


  • Cut each roll in half. In a small bowl, combine sugar and cinnamon.
  • Roll each portion of dough into sugar mixture and place in a 9-in. x
  • 3-in. loaf pan coated with cooking spray. Cover with plastic wrap
  • coated with cooking spray.
  • Let rise until dough is even with the top of the pan. Remove wrap.
  • Bake at 350° for 20-25 minutes or until golden brown. Remove
  • from pan to cool on wire rack.
  • Meanwhile for syrup, bring butter, buttermilk and sugar to a boil,

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Cinnamon Marble Loaf French Toast (continued)

Directions (continued)

  • stirring constantly. Remove from the heat. Stir in vanilla, maple
  • flavoring and baking soda; set aside.
  • Slice bread to desired thickness. In a shallow bowl, beat eggs and
  • milk. Dip bread slices into egg mixture to coat both sides. Cook on
  • a greased hot griddle until golden brown on both sides and cooked
  • through. Serve with syrup. Yield: 8 servings.