Few breakfasts feel as comforting—or as indulgent—as Cinnamon French Toast. Thick slices of bread soaked in a fragrant custard of eggs, milk, vanilla, and warm cinnamon, then pan-fried until golden and crisp on the outside while staying pillowy inside. This classic delivers cozy flavor with minimal effort and endless topping possibilities.
Why This Cinnamon French Toast Works
-
Perfect texture: A balanced custard coats the bread without making it soggy.
-
Deep cinnamon flavor: Cinnamon blooms in the warm pan, perfuming every bite.
-
Versatile: Works with everyday sandwich bread or bakery-style loaves.
-
Crowd-pleaser: Scales easily for brunch, holidays, or meal prep.
Ingredients
Serves 2–3 (4–6 slices)
-
4–6 slices thick-cut bread (brioche, challah, Texas toast, or day-old white bread)
-
2 large eggs
-
½ cup milk (whole or 2% preferred)
-
1 tsp ground cinnamon
-
1 tsp vanilla extract
-
1–2 tbsp sugar (granulated or brown, optional)
-
Pinch of salt
-
1–2 tbsp butter (for the pan)
Optional Enhancers
-
⅛ tsp nutmeg or allspice
-
1 tbsp cream for extra richness
-
Zest of ½ orange for a citrus lift
How to Make Cinnamon French Toast
-
Whisk the custard: In a shallow bowl, whisk eggs, milk, cinnamon, vanilla, sugar (if using), and salt until smooth.
-
Soak the bread: Dip each slice for 10–20 seconds per side—long enough to coat, not drench.
-
Heat the pan: Melt butter in a nonstick skillet or griddle over medium heat until foamy.
-
Cook: Add bread and cook 2–3 minutes per side, until deeply golden and cooked through. Adjust heat to avoid scorching.
-
Serve hot: Transfer to plates and top as desired.
Best Bread for French Toast
-
Brioche/Challah: Rich, custardy center; bakery-quality results.
-
Texas Toast: Thick and sturdy; classic diner style.
-
Day-Old Bread: Absorbs custard better and holds shape.
Tip: If bread is fresh, dry slices in a 300°F (150°C) oven for 8–10 minutes before dipping.
Topping Ideas (Mix & Match)
-
Classic: Maple syrup, powdered sugar, butter
-
Fruit-forward: Fresh berries, caramelized bananas, apple compote
-
Crunchy: Toasted pecans, walnuts, or almond slivers
-
Indulgent: Whipped cream, mascarpone, or cream cheese glaze
-
Spiced sugar: Cinnamon-sugar sprinkle right off the pan
Make-Ahead & Storage
-
Make ahead: Cook and cool; refrigerate up to 3 days.
-
Freeze: Layer with parchment; freeze up to 1 month.
-
Reheat: Skillet over medium, toaster oven, or 350°F (175°C) oven for 8–10 minutes.
Variations
-
Cinnamon Roll French Toast: Use sliced cinnamon rolls; reduce sugar.
-
Vegan: Swap eggs for ¼ cup chickpea flour + ¾ cup plant milk; add vanilla and cinnamon.
-
Protein Boost: Add 1 tbsp Greek yogurt to the custard.
-
Baked French Toast: Arrange soaked slices in a buttered dish; bake at 375°F (190°C) for 25–30 minutes, flipping once.
Nutrition Snapshot (per serving, approximate)
Calories 260 | Protein 9g | Fat 11g | Carbs 32g | Fiber 2g
Final Thoughts
This Cinnamon French Toast recipe nails the balance between crisp edges and a tender center, with warm spice in every bite. Simple enough for weekdays, special enough for brunch—save it, share it, and make it your signature breakfast.
* 1 egg
* 2 egg whites
* 1/4 cup milk
* 1/4 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* dash nutmeg
* 8 slices French bread, sliced on diagonal
French Toast Preparation:
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.
Have warming drawer heated or heat oven to 200°.
Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.
Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.
Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup and enjoy the Cinnamon French Toast recipe !!!
No comments:
Post a Comment