Divine! Made it for a church breakfast (made 2 pans at once the night before), and it was a hit. Got lots of complements. Very rich; sugary and buttery. I loved the way the brown sugar carmelized to the bottom of the pans. I didn't have French bread, so I used Cinnamon swirl bread and omitted the cinnamon on top. Someone else had brought fresh blueberries, and my husband ate them with it and said it was great that way. I can also see adding pecans to the sugar/butter on bottom and/or blueberries or apple chunks mixed in with the bread. So quick and easy.



3 slices of slightly stale bread
1 large egg
2 Tablespoon milk
A few drops of vanilla-optional
Dash of salt
2 Tablespoons butter for frying
2 Tablespoon brown sugar
¼ teaspoon cinnamon
Nuttela, chocolate or maple syrup for serving

  • Using a small heart shaped cookie cutter to cut out the hearts. Stale bread is recommended because it will soak up more egg mixture without falling apart. If the bread is not stale the hearts will lose their shape.
  • Beat the egg with milk, vanilla and salt, set aside.
  • Combine cinnamon and brown sugar and set aside.
  • In a pan over medium-high heat melt the butter, reduce the heat to medium-low.
  • Dip each heart in egg mixture to coat both sides, but don’t let it soak too much liquid or they will lose their shape and shake off excess egg mixture.
  • Place the bread in the pan and fry about 45 seconds per side.
  • Transfer the hearts in cinnamon-brown sugar mixture to coat well and end serve immediately.
  • NOTES: this is recipe per one serving.

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