Add bread dough ingredients to bread machine and select dough cycle. Dough needs to be able to form a ball and hold shape, if too dry add a bit more water, if it's too wet add a bit more flour until consistency is achieved. (If you are not using a bread machine, combine all ingredients, knead on a floured surface for 15 minutes, cover and let rise for 60 to 90 minutes, until doubled in size.)
After dough cycle (of first rise) is complete, turn dough out onto a floured surface. Using a floured rolling pin, roll the dough out into about a 15x18 inch sheet. It doesn't need to be exact.
Preheat oven to 350 degrees.
To create the swirl, sprinkle rolled out dough evenly with brown sugar, then cinnamon.
From edges, working your way to the center, begin to roll the sheet up. It will be more of a 2 inch wide fold-up, than a perfectly round roll.
Once you reach the end of the roll, seal everything up, including the ends, by pinching the dough together.
Transfer to an aluminum half sheet, or similar large baking sheet. You may have to lie it diagonally to get it to fit.
Bake for 20 to 25 minutes, until golden brown. Remove from oven, and let cool enough to handle.
Slice evenly into about 1 1/4 inch thick slices.
Preheat griddle to 350 degrees. Combine the 18 eggs, vanilla and cinnamon. Whisk until every yolk is incorporated.
Begin to dip each piece of swirl bread into the egg mixture and transfer straight to the griddle. Grill on one side until it is completely golden brown before flipping over to repeat on the other side.
Repeat until all of the pieces of french toast are completed! Serve with butter, syrup, or toppings of choice. Leftovers freeze well for easy reheat.