Zimetschnitte

This, the Alsatian version of French toast, is how we would use day-old bread, or even better three-day-old bread. Ours is the simplest version I know. The bread is not soaked—instead, it’s just dipped in milk to soften it. Next it’s dipped in the egg batter and sautéed in butter until it’s beautifully browned, and then you finish it with a sprinkling of cinnamon sugar. It’s delicious as is, but feel free to serve with ice cream or a compote.

I use roasted Saigon cinnamon, which I b