Description
A quick and playful twist on classic French toast made with soft hot dog buns soaked in a cinnamon-egg mixture and cooked until golden brown. Crisp on the outside and tender inside, this easy breakfast is fun, customizable, and delicious.
Ingredients
8 hot dog buns
4 large eggs
¼ cup milk
1 tablespoon sugar
1 teaspoon cinnamon
Optional Toppings: fruit, whipped cream, syrup
Instructions
- Slice the hot dog buns in half lengthwise so they open like traditional French toast slices.
- Heat a large skillet over medium heat and lightly coat with cooking spray or butter.
- In a shallow bowl, whisk together the eggs, milk, sugar, and cinnamon until fully combined.
- Dip each bun half into the egg mixture, coating evenly without over-soaking. Let excess drip off.
- Place in the skillet and cook for 3–4 minutes per side until golden brown and slightly crisp.
- Remove from skillet and serve immediately with desired toppings.
Notes
Slightly stale buns work best as they absorb the mixture without becoming soggy.
Add a splash of vanilla extract for extra flavor.
Cook thoroughly on each side to avoid sogginess.
Butter can be used instead of cooking spray for richer flavor.
Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
