[Plane]made Vanilla Bean French Toast

[Plane]made Vanilla Bean French Toast

Restaurantware’s mini dutch ovens

This recipe may look familiar as I have posted something similar on Flightess before but this one is loaded with much more flavor by using Cinnamon Bread and Vanilla Bean to give it that extra “oommph

I would like to thank RestaurantWare for donating these oven-safe vessels for me to try out and play with on the plane. Use Promo Code “FLIGHTESS” for $25 off any $100+ purchase

The first time I served this to my Principle, he didn’t know what French Toast was! It’s now one of his favorite things I can make him on morning flights.


This recipe renders 2 individual sized French Toasts. Use 1 egg for every 2 portions if looking to make more than two.

  • 2-3 Slices of Cinnamon Bread ( I love Greenlee’s brand from WholeFoods!)
  • 1 Vanilla Bean Pod
  • 1/2 cup Heavy Cream or half & half
  • Sprinkle of White Sugar
  • 1 Egg
  • Maple Syrup


  • Roughly tear apart slices of Cinnamon bread into bite size pieces no bigger than 1″ and place into each individual vessel until filled to the top
  • Pour approximately 1/2 cup of half & half cream into a pyrex or cup ( I like to not dirty a ton of dishes so I used a red solo cup, judge me) and whisk 1 egg into the cream
  • Using a pairing knife, slice open the vanilla bean from tip to end. Once opened, using the side edge of your knife, run it along the pod to scrape all bean seeds out and stir into the cream/egg mixture
  • As you pour the heavy cream mixture into your individual sized oven dishes, suppress the bread with a spoon or fork as if you are almost forcing it to soak up the mixture. Dont pulverize it to the bottom otherwise you will lose the fluffy texture, but gently push while pouring
  • If you have a puddle of cream/egg mixture at the top of your torn bread pieces, add a few more nuggets of Cinnamon Bread
  • Sprinkle a bit of sugar on top for a baked sugar texture ( I omit sugar in the cream/egg mixture simply because the Cinnamon Bread itself is already sweetened)
  • You can cook it in the oven at 350 for 20-30 minutes immediately OR let is rest chilled for an hour to really get a lot more flavor soaked into the bread.
  • Serve alongside maple syrup
  • [OPTIONAL: Garnish with berries and a sprig of mint!]

** This is not a sponsored or paid post, RestaurantWare generously gifted me a few of their items to try out and since I genuinely liked their products, I asked if they would extend a promo code to the Flightess Community

*** Below are the links of the small individual sized ovenware used for this recipe:

Mini Dutch Oven, Copper Individual Casserole Pot


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