I’ll never forget the first time I pulled this Rolled French Toast Wreath out of the oven. It was a frosty Sunday morning, and my kitchen was filled with the most incredible aroma—a sweet, buttery scent of cinnamon and caramelized sugar that felt like a warm hug. I had been dreaming of a show-stopping brunch dish that was beautiful but didn’t require a pastry chef’s skill, and this was it. Seeing those golden, pillowy rolls arranged in a perfect circle, glistening with glaze, I felt a surge of pure joy. It looked like it came from a fancy bakery, but it was made with my own two hands, and that first forkful of soft, custardy bread was pure bliss. This recipe is my go-to for turning an ordinary morning into something truly special.
Ingredients
- 10 slices white or brioche bread, crusts removed
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup heavy cream (or more milk)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- For the Filling: 4 tablespoons softened unsalted butter, 1/3 cup light brown sugar, and 1 tablespoon cinnamon
- For the Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract
Let’s talk ingredients for a second, because choices here make a real difference. I’ve tested this with basic sandwich bread and with rich brioche, and while both work, brioche is the winner—it’s softer, sweeter, and absorbs the custard like a dream. Don’t skip the heavy cream in the egg mixture if you can help it; it adds a luxurious richness that milk alone can’t achieve. For the filling, using softened butter is non-negotiable. I once tried to microwave it to softness and ended with a melted mess that leaked out everywhere. Truly softened butter spreads easily without tearing the delicate rolled bread.(See the next page below to continue…)