What do you do when you take out a mini-loaf of snickerdoodle bread to serve for game night and discover it still on your counter, uncovered the next morning? Woops. Guess I forgot to serve that one.
Well, what you do with dried out bread that was formerly good is turn it into french toast I think. Let it soak up some new moisture through an egg and milk custard. And why not snickerdoodle bread french toast? After all, this delightful little breakfast joint in Wheaton serves pumpkin bread french toast and cinnamon roll french toast. Surely if they'd thought about it, snickerdoodle french toast would be on the menu too.
For those of us with a wicked sweet tooth.
And if not, well, you could always just make this snickerdoodle bread because it's simple and moist and perfect for all those tea parties that you have, right?! Or you could just eat it standing at your kitchen counter with your toddler signing "More" over and over again like I do.
Taken from Lilluna
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 4 mini loafs
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
3/4 c. sour cream
1 pkg. Hershey’s cinnamon chips (I omitted since they don’t exist here)
3 T. sugar
3 t. cinnamon
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
Add vanilla and sour cream and mix well.
Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter. Set aside.
Spoon batter into 4 mini loaf pans until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 35-38 minutes. Let cool before removing from pan.