Golden Cinnamon French Toast

This cinnamon French toast transforms humble bread into a luxurious breakfast that feels like a warm hug on a plate. The combination of vanilla-scented custard and aromatic cinnamon creates that unmistakable aroma that fills the kitchen and beckons everyone to the table.

I perfected this recipe during Sunday morning cooking sessions with my children. What started as a simple way to use up stale bread has become our most requested weekend ritual, with each family member customizing their stack with different toppings.

Ingredients

• Large eggs provide structure and richness to the custard base
• Whole milk creates that perfect creamy texture look for full fat for best results
• Vanilla extract adds warmth and depth use pure extract not imitation for best flavor
• Ground cinnamon brings that signature spice profile freshly ground makes a noticeable difference
• Granulated sugar enhances the natural sweetness without overpowering
• Brioche or challah bread has the perfect density to absorb custard without falling apart
• Butter for frying adds that golden color and rich flavor use unsalted for better control

Step-by-Step Instructions

Create the Custard Mixture

In a shallow dish whisk together eggs milk vanilla cinnamon sugar and salt until completely smooth. The mixture should be uniform in color with the cinnamon fully incorporated to ensure even flavor throughout each slice.

Prepare Your Cooking Surface

Heat your skillet or griddle over medium heat then add butter and allow it to melt until it begins to foam but not brown. Maintain an even temperature throughout cooking to ensure consistent results.

Soak the Bread

Dip each bread slice into the custard allowing it to soak for about 10 seconds per side. The bread should absorb enough custard to become saturated but not so much that it falls apart when lifted.

Cook to Golden Perfection

Place the soaked bread onto the hot buttered surface and cook for 2 to 3 minutes per side. Watch for the edges to become golden brown and slightly crisp while the center firms up but remains tender.

Repeat and Maintain

Continue the process with remaining slices adding fresh butter between batches. Keep cooked slices warm in a 200°F oven if serving everyone at once.

Serve and Garnish

Transfer to warm plates and serve immediately with your choice of toppings. Classic maple syrup powdered sugar fresh berries or whipped cream all complement the warm spices beautifully.

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The cinnamon is truly the star ingredient here. I discovered that using fresh Saigon cinnamon rather than the standard variety creates a noticeably more fragrant and flavorful French toast. My grandmother taught me this secret years ago and now I cannot make it any other way.

The Bread Matters

The type of bread you choose dramatically affects the final result. While brioche and challah are my top recommendations for their rich flavor and ideal texture French toast was traditionally created as a way to use up any day old bread. The slight dryness of day old bread allows it to absorb more of the custard mixture without becoming soggy. If you only have fresh bread available leaving slices out uncovered for 30 minutes before cooking can help achieve better absorption.

Make It Your Own

The beauty of this classic recipe is how easily it can be customized. For a warm fall variation add a quarter teaspoon of nutmeg and a pinch of cloves to the custard mixture. During summer months incorporate lemon or orange zest for brightness. For a decadent version spread a thin layer of cream cheese between two soaked slices before cooking creating a French toast sandwich that will impress weekend guests. My family particularly enjoys a version made with cinnamon raisin bread which adds little bursts of sweetness throughout.

The Perfect Temperature

Finding the right cooking temperature is crucial for perfect French toast. Too hot and the outside burns before the custard cooks through too cool and the slices become soggy. The ideal temperature is medium heat where butter sizzles gently when added to the pan. A good test is to flick a few drops of water onto the surface they should dance and evaporate quickly but not instantly disappear. I always keep a close eye on my first slice as it cooks making temperature adjustments as needed for subsequent batches.

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Recipe FAQs

→ What's the best type of bread for French toast?

Brioche, challah, or thick-cut white bread work best for French toast. These breads have a rich texture that holds up well when soaked in custard. Day-old or slightly stale bread is ideal as it absorbs the egg mixture without becoming soggy. Avoid very fresh bread which can fall apart easily during cooking.

→ Can I make this dairy-free or gluten-free?

Yes! For a dairy-free version, substitute the milk with almond, oat, or any plant-based milk and use plant-based butter for frying. For gluten-free French toast, simply use your favorite gluten-free bread. The egg custard mixture itself contains no gluten.

→ How do I know when French toast is fully cooked?

Properly cooked French toast should be golden brown on both sides with a slightly crisp exterior and a creamy (but not wet) interior. If you're concerned about the eggs being fully cooked, the center should be firm and not squishy. Each side typically needs 2-3 minutes over medium heat.

→ Can I make the custard mixture ahead of time?

Yes, you can prepare the custard mixture up to 24 hours in advance and store it covered in the refrigerator. Just whisk it well again before using. This is great for streamlining breakfast prep, especially when serving a crowd.

→ What are some creative topping ideas beyond the classics?

While maple syrup is traditional, try fruit compotes, caramelized bananas, Nutella, peanut butter, cream cheese, honey-butter, apple butter, or even savory options like a fried egg and bacon for a sweet-savory combo. Sprinkle with chopped nuts, coconut flakes, or chocolate chips for added texture and flavor.

→ Can I freeze leftover French toast?

Absolutely! Cool the cooked French toast completely, then place in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer bag. To reheat, simply pop in the toaster, microwave, or oven until warm and crisp. This makes for a quick weekday breakfast option.