Cinna – Belly French Toast Recipe

Cure and Season Pork Belly

Pat the pork belly dry with paper towels. Rub the pork belly all over with kosher salt, black pepper, smoked paprika, and brown sugar. Place on a tray, cover, and refrigerate for at least 1 hour or up to overnight to let flavors penetrate.

Smoke and Render

Prepare a grill or smoker for indirect heat at 225°F (110°C). Drain soaked applewood chips and add to smoker. Place the pork belly on the smoker grates fat-side up and smoke until an internal temperature of 165°F (74°C) is reached, about 2 to 2.5 hours depending on thickness. This will render fat and impart smoke flavor.

Crisp Finish

Remove the pork belly and let rest 10 minutes. Slice into 1/4"–1/2" thick pieces. Heat a skillet over medium-high, add neutral oil and sear pork belly slices fat-side down until crispy and browned, about 1–2 minutes per side. Keep warm.

Make Batter

In a wide, shallow bowl, whisk together 5 eggs, whole milk, heavy cream, granulated sugar, ground cinnamon, vanilla extract and 1/2 tsp salt until homogenous and slightly frothy.

Soak Bread

Heat a large skillet over medium heat and set unsalted butter nearby. Working with one slice at a time, submerge brioche slices in the batter for 20–30 seconds per side, allowing the bread to absorb but not fall apart. Let excess drip off.

Cook French Toast

Melt about 1 tbsp butter in the skillet over medium. Add battered brioche slices and cook until golden brown and set, about 3–4 minutes per side. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining slices.

Prepare Chicken

Butterfly or pound each chicken breast to an even 1/2" thickness. Season lightly with 1 tsp salt and 1/2 tsp pepper.

Set Up Breading Station

Place flour in one shallow dish. In a second dish, whisk 1 egg with 2 tbsp milk. In a third dish, combine panko, grated Parmesan, garlic powder and 1/2 tsp smoked paprika.

Bread and Fry

Dredge each chicken piece in flour, shake off excess, dip into the egg wash, then press into the panko mixture to coat thoroughly. Heat 1/2 cup vegetable oil in a skillet over medium-high until shimmering. Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined rack to drain and keep warm.

Make Drizzle

In a small bowl, beat softened cream cheese with powdered sugar until smooth. Stir in melted butter, vanilla extract, ground cinnamon and 1 tsp milk to reach a pourable but thick glaze. If desired, stir in 1 tsp maple syrup for shine. Adjust consistency with additional milk, 1/4 tsp at a time.

Fry or Sunny-Side Eggs

In a nonstick skillet over medium-low, add 1 tbsp butter. Crack 4 eggs and cook sunny-side up until whites are set but yolks are still runny, 3–4 minutes. Season with a pinch of salt and pepper.

Assemble Plate

Place two slices of cinnamon-battered brioche French toast per serving on plates (serves 3). Top each stack with a crispy chicken cutlet (halved if large). Arrange 2–3 slices of crispy smoked pork belly across the top. Gently place a sunny-side egg on each stack. Spoon the cinnabun drizzle generously over the egg and pork belly, letting it cascade down the toast.

Finish and Garnish

Sprinkle flaky sea salt and freshly ground black pepper over the assembled plates. Garnish with microgreens or chopped chives. Serve immediately while warm so yolk mixes with the drizzle and savory elements.