Arme Riddere (Norwegian Cinnamon Toast)

A recipe for Arme Riddere (Norwegian Cinnamon Toast)! Leftover bread slices are soaked in a cinnamon-spiced egg mixture and pan-fried until golden.

There are variations of what is known as French Toast in the USA all across the world. In Norway and Denmark, the soaked and pan-fried slices of bread are called Arme Riddere (Poor Knights)!

I first came across the inspiration for this Norwegian version in the cookbook, Scandilicious: Secrets of Scandinavian Cooking, by Signe Johansen. It is such a fantastic way to bring life back to leftover bread.

Simply whisk together eggs, milk, cinnamon, cardamom, sugar, vanilla, and salt until completely combined to make the base. Briefly dip the sliced bread into the mixture on each side just long enough to soak in all the flavors.

Pan-fry the bread in butter and serve immediately to enjoy the contrast of golden, crisp edges with the soft, almost custard-like center.

A Few Arme Riddere Tips

Soft, white bread that is a day or two old or has been dried (but not completely toasted) in the oven is best. You can even leave the slices uncovered on a wire rack at room temperature overnight to dry. Fresh bread will be more likely to fall apart or become soggy.

The exact amount of bread slices may vary based on their size. For larger bread, the egg mixture should be enough to cover around four. If your bread is smaller, you may be able to get closer to six slices in all.

Whisk the egg and milk mixture until thoroughly combined. All of the egg pieces and sugar should be blended completely into the milk. With time, the spices will naturally rise to the top. Whisk again to incorporate between dipping the bread.

Adjust the cinnamon and cardamom as desired.

Dip the bread slices in the egg mixture long enough to soak in some of the liquid on each side, but not so long that they start to fall apart. I usually do about 30 seconds per side.

While researching recipes, I found some that dip the bread slices briefly like I did. Others arranged the bread in a single layer in a dish and poured the egg mixture over the top.

I pan-fried the soaked bread slices in butter. If you find the butter is starting to burn, add a little vegetable oil or use clarified butter.

Adjust the heat between medium and low as needed. You want the bread to develop a golden crust, but still have enough time to heat through the center.

The toast is best warm from the skillet. To keep the slices hot while frying the remaining pieces, arrange them on a parchment-lined baking sheet and place in a 200˚F (90˚C) oven until ready to serve.

Notable Ingredients

Vaniljesukker (vanilla sugar) adds a wonderful, light vanilla flavor to the Arme Riddere. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home.

Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans.

If unavailable, swap for vanilla extract.

For this recipe, I use freshly ground green cardamom. Green Cardamom is a highly aromatic, warm citrus-like spice. Most of the flavor is in the seeds encased by the green pods.

You can buy cardamom whole or ground, but the seeds quickly lose their flavor once the pods are cut. I have been able to find the pods in the spice section of larger grocery stores and specialty spice stores/International Markets featuring South Asian products.

Arme Riddere Serving Ideas

I paired the Arme Riddere with fresh berries, jam, and whipped cream.

You can also add a dusting of powdered sugar or even a scoop of vanilla ice cream for a more decadent option.

In Scandilicious, Signe serves the cinnamon toast with macerated strawberries and peppermint-scented cream.

Looking for more French Toast-style recipes?

Try my:

• Vanilla Honey French Toast
• French Toast (フレンチトースト)
• Hong Kong Style French Toast

This recipe was originally posted in May 2014 and updated in July 2025.

Arme Riddere (Norwegian Cinnamon Toast) Recipe

Adapted from Scandilicious: Secrets of Scandinavian Cooking

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Arme Riddere (Norwegian Cinnamon Toast)

A recipe for Arme Riddere (Norwegian Cinnamon Toast)! Leftover bread slices are soaked in a cinnamon-spiced egg mixture and pan-fried until golden.

Course Dessert

Cuisine Norwegian

Keyword cardamom, cinnamon, french toast, Norway, Norwegian, toast

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 2 -4 Servings

Ingredients

• 2 large eggs
• 2/3 cup (160 milliliters) milk
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vaniljesukker (vanilla sugar) or vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 4-6 white bread slices 1-2 days old, about 1 inch (2.5 centimeters) thick
• butter for pan-frying

For serving:

• fresh berries
• whipped cream
• strawberry, blueberry, or mixed berry jam
• powdered sugar

Instructions

• In a large, wide bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, cardamom, and salt until evenly combined and the eggs are fully blended.
• In a large skillet, melt about a teaspoon of butter over medium-low heat.
• Once the butter is melted and the pan is hot, soak one slice of bread in the egg and milk mixture for about 30 seconds per side.
• Gently lift the slice of bread from the bowl, allowing any excess moisture to drip off, then place in the heated skillet.
• Cook until golden, about 2-3 minutes per side. Adjust the heat between medium and low to create a golden color and thoroughly heated bread without burning.
• Repeat with remaining slices of bread, adding additional butter to the pan as needed.
• Serve immediately with fresh berries and other desired toppings.