#tiktokfood #asmr #Recipe CINNAMON ROLL FRENCH TOAST 🍞 Makes 3 stacks, or 6 servings INGREDIENTS For the French toast: 120 ml whole milk 60 ml heavy cream 3 large eggs 1 tsp vanilla extract 1 tsp ground cinnamon 12 g granulated sugar Pinch of salt 1/2 tsp ground nutmeg, optional 12 slices white sandwich bread For the cinnamon filling: 100 g light brown sugar 1 1/2 tsp ground cinnamon 85 g unsalted butter, softened 1/2 tsp vanilla extract Pinch of salt For the vanilla cream cheese icing: 113 g full-fat block cream cheese, softened 120 g powdered sugar, sifted 1/2 tsp vanilla extract 15-30 ml whole milk Small pinch of salt For cooking: 20 g unsalted butter 1 tbsp neutral oil METHOD 1. Beat the cream cheese until completely smooth. Mix in the powdered sugar, vanilla and salt. Add the milk gradually, starting with 15 ml, until the icing falls from a spoon in a thick ribbon. 2. Stir the brown sugar and cinnamon into the softened filling butter. Add the vanilla and salt, mixing until evenly combined. 3. Arrange the bread in 3 groups of 4 slices. Divide the filling among 9 slices and spread evenly. Build each stack with 3 filled slices, filling-side up, then cover with a plain slice. Press gently and trim the crusts with a serrated knife. 4. Whisk the eggs with the sugar, cinnamon, vanilla, salt and optional nutmeg. Gradually whisk in the milk and cream, then pour into a shallow dish. 5. Heat a little cooking butter and oil in a nonstick pan over medium-low heat. Briefly dip one stack into the custard, turning to coat every surface. Let the excess drip off and transfer straight to the pan. 6. Cook the two broad sides for about 3-4 minutes each, until golden and the filling is warm. Support the stack with tongs and brown each narrow edge for 30-60 seconds, until the egg coating is set. Lower the heat if it browns too quickly. Repeat with the remaining stacks, adding butter and oil as needed. 7. Rest on a wire rack for 1 minute, then spoon over the icing. Slice each stack in half and serve warm. - @thezachchoi