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  • Stefaney Rants

Cinnamon Swirl Buttermilk Bread French Toast for Mother's Day

Mother's Day is fast approaching, which means it's time to start planning that special day for the well-deserving mom in your life. They do so much for us, it’s the perfect time to return the favor. Speaking from experience, all moms really want is a little time off; and while many gifts, cards, flowers and candy are very special, I have a better idea! How about giving Mom a much needed break by preparing her a delicious brunch in bed? That way she can sleep in, relax and be pampered by her loved ones! Any mom would appreciate the thoughtful gesture and she’ll even be more appreciative when you take a moment to make her breakfast nutritious too!

Check out this Eggland’s Best recipe...Cinnamon Swirl Buttermilk Bread French Toast with Blueberry Compote...totally mom-approved! And by swapping out ordinary eggs for Eggland’s Best eggs, you’ll be giving your mom the nutrition she’s always given you! Just as we’ve grown healthy and strong with lots of energy, we want our moms to have energy too and to get that, you’ve gotta use the best eggs! Eggland’s Best eggs are the only eggs that provide superior nutrition...a better egg makes for a better recipe! So if you feel inspired to make this for your mom too, head on over to for this delicious recipe and so many more. Don’t forget to add her favorite beverage, a small vase of flowers and be sure to place everything on a tray for beautiful display and easy carrying!

Cinnamon Swirl Buttermilk Bread French Toast with Blueberry Compote

Prep Time: 5 min + rising time | Cook Time: 55 min | Yield: 2 loaves (24 slices)

Recipe by: TermiNatetor Kitchen for Eggland's Best



  • 2 packages (1/4 oz.) active dry yeast

  • 1/3 cup warm water

  • 1 cup warm buttermilk

  • ½ cup sugar

  • 2 Eggland’s Best Eggs (large)

  • 6 tablespoons butter, softened

  • 1 ½ teaspoons salt

  • 5 ½ to 6 cups all-purpose flour


  • ½ cup sugar

  • 1 tablespoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon ground allspice

French Toast

  • 3 Eggland’s Best Eggs (large)

  • 1 cup almond milk

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 ½ teaspoons vanilla extract

  • Salt to taste


  • 2 cups frozen blueberries

  • 3 tablespoons water

  • ¼ cup sugar

  • 2 teaspoons balsamic vinegar

  • ½ teaspoon ground cinnamon

  • 1 tablespoon cornstarch + 1 tablespoon water (slurry)



In a stand mixer with a dough hook attachment, dissolve the yeast in the warm water.

Add the milk, sugar, eggs, butter, salt, and 2 ½ cups of flour and beat until smooth.

Stir in the remaining flour, one cup at a time, until the mixture forms into a soft dough.

Keep the mixer running for roughly 6-8 minutes or until the dough is completely smooth and elastic and doesn’t stick to the side of the bowl.

Transfer dough to a greased bowl, turning once to grease the top.

Cover the bowl and let the dough rise in a warm, draft-free place until doubled in size for 1 hour.

Punch the dough down and divide in half.

Roll each half into an 18-in. x 8-in. rectangle.

In a small bowl, combine the sugar, cinnamon, nutmeg, cardamom, and allspice.

Sprinkle half of the sugar mixture over the dough. Roll up the dough starting from the short side.

Place seam-side down in a greased 9-in. x 5-in. loaf pan. Repeat for the second the piece of dough.

Cover both loaves and allow the dough to rise until doubled, about 45 minutes.

Preheat the oven to 350 degrees F.

Bake loaves for 25-30 minutes or until the tops turn golden brown. Remove from the pans and cool loaves on wire racks.

Tip: For the best French toast, you want to make this loaf a day or so ahead of time. That way it will be able to soak up more of the egg mixture when you go to make French toast.

French Toast

In a medium bowl, whisk together the eggs, milk, salt, cinnamon, nutmeg, and extract.

Heat a lightly oiled griddle or cast iron skillet over medium-high flame.

Dunk each slice of bread in the egg mixture, letting each piece soak for a few seconds.

Place two to three pieces of bread into the pan and cook on both sides until golden brown.

Serve hot with the compote and whipped cream.


Combine the blueberries, water, sugar, balsamic vinegar, and cinnamon in a small saucepan.

Cook over medium heat for about 15 minutes, or until all the berries are cooked down and the sauce is starting to reduce.

In a small bowl, whisk together the cornstarch and water.

Carefully whisk the slurry into the pan, stirring to combine.

Cook for a minute or so more. Remove from the heat.

You can either serve it warm or put it in an airtight container

Now here’s some information about Eggland’s Best eggs our mom’s have known all along. Not all eggs are created equal, which is why we always had Eggland’s best eggs in our fridge instead of other eggs. My mom knew and I know now that Eggland’s Best eggs are the ONLY eggs that offer superior nutritional benefits such as 6X vitamin D, more than double vitamin B12 and omega-3s, 25% less saturated fat and 10 times more vitamin E. Plus, Eggland’s Best eggs come from hens fed an all-vegetarian diet consisting of healthy grains, canola oil and supplements like alfalfa and vitamin E. And independent testing has confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs due to Eggland’s best unsurpassed quality processes and wholesome, all-vegetarian hen feed – a fresh egg equals a fresh the ones we have here!

So when you quietly go upstairs to bring your mom her nutritious breakfast-in-bed, take a moment to thank her for always making your meals with better-for-you ingredients. It truly shows how much she they always say, “Mom knows best...or rather, Mom knows Eggland’s Best”! Happy Mother’s Day!

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