# Components:
→ Pasta
01 - 250 grams (9 oz) dried short pasta (e.g., fusilli, penne, rigatoni)
02 - 1/2 teaspoon salt (for pasta water)
→ Egg Mixture
03 - 2 large eggs
04 - 120 milliliters (1/2 cup) whole milk
05 - 1 teaspoon vanilla extract
06 - Pinch of salt
→ Cinnamon Sugar Coating
07 - 60 grams (1/4 cup) granulated sugar
08 - 1 1/2 teaspoons ground cinnamon
→ For Cooking and Finishing
09 - 2 tablespoons unsalted butter
10 - Maple syrup or powdered sugar, for serving (optional)
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. Thoroughly drain the pasta and allow it to cool slightly.
02 - In a medium-sized bowl, thoroughly whisk together the large eggs, whole milk, vanilla extract, and a pinch of salt until the mixture is smooth and homogenous.
03 - In a shallow dish or plate, combine the granulated sugar and ground cinnamon. Mix well and set aside.
04 - Gently toss the drained, slightly cooled pasta into the prepared egg mixture. Ensure that each piece of pasta is evenly and well-coated.
05 - Melt the unsalted butter in a large nonstick skillet over medium heat. Once the butter is shimmering, carefully add the egg-coated pasta in a single layer. Cook, stirring occasionally, for approximately 4–5 minutes, or until the egg sets and the pasta develops a golden hue on the edges.
06 - Working in manageable batches if necessary to avoid overcrowding the dish, transfer the warm, pan-fried pasta to the cinnamon sugar mixture. Gently toss until each piece is thoroughly coated with the fragrant spice blend.
07 - Serve the French Toast Pasta immediately. Optionally, drizzle with maple syrup or dust with powdered sugar for an enhanced flavor profile.
