Cinnamon French Toast Recipe

For mornings that merit a special touch, my French toast recipe with cinnamon could be a suitable substitute. I love how the blend of four large eggs, whole milk, and vanilla extract come together in this very basic mixture, which is then allowed to soak into slices of hearty brioche or challah.

The ground cinnamon and a pretty generous amount of sugar—although you could use less—elevate the custard-like batter into something really flavorful. Cooked in butter until golden, this French toast is undoubtably sweet, but it’s not cloying.

It pairs really well with a drizzle of maple syrup, a dusting of powdered sugar, and maybe some fresh berries.

Ingredients

Eggs are rich in protein and provide form and fullness.

Milk, whole: A source of creaminess and a source of calcium.

Extract of Vanilla: Imbues a sweet, fragrant flavor.

Cinnamon, ground: Affords warmth and a touch of spice.

Sweetening the batter and caramelizing during cooking, sugar performs two vital functions in making a dessert delicious.

Challah/Brioche Bread: Slightly sweet and soft, perfect for soaking.

Ingredient Quantities

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• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 8 slices of bread (preferably brioche or challah)
• Butter, for cooking
• Maple syrup, for serving
• Powdered sugar, for serving
• Fresh berries, optional for serving

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Instructions

1. In a bowl of medium size, combine and whisk together the following until they are well blended: eggs, whole milk, vanilla extract, ground cinnamon, sugar, and salt.

2. To make it simpler to dip the bread, pour the combination into a dish that’s shallow, like a pie plate.

3. Place a large non-stick skillet or griddle over medium heat and add a bit of butter, enough to coat the surface.

4. Soak each slice of bread in the egg mixture for about 10-15 seconds per side. Make sure the bread is well-coated but not too wet.

5. Put the bread slices that have been soaked in the mixture onto the hot skillet or griddle, cooking for 3-4 minutes on each side, or until the slices are golden brown and just a bit crispy.

6. Follow the same procedure of dipping and cooking the leftover slices, using additional butter in the pan as necessary between batches.

7. When all the slices are done cooking, move them to a serving platter.

8. As desired, drizzle the French toast with maple syrup.

9. For added sweetness and a nice decorative touch, give them a light dusting of powdered sugar.

10. Present directly with newly picked berries alongside, if you must, for that extra flavorful zing. These berries might be surreptitiously slid onto the plate just before the French toast is served. Your breakfast table will thus be set. It won’t be long until you’re in the breakfast scene of your own personal film.

Equipment Needed

1. Medium-sized mixing bowl
2. Whisk
3. Shallow dish (such as a pie plate)
4. Large non-stick skillet or griddle
5. Spatula
6. Serving platter
7. Measuring cups and spoons

FAQ

• Can I use a different type of milk for this recipe? Yes, you can substitute whole milk with other types, such as almond milk or soy milk, for a different flavor or to meet dietary preferences.
• What type of bread is best for French toast? Brioche or challah are ideal choices because they soak up the egg mixture well while maintaining a soft texture.
• How do I prevent the French toast from getting soggy? Make sure not to oversoak the bread and cook it on medium heat so it browns nicely and stays slightly crisp.
• Can I make French toast ahead of time? Yes, you can prepare it in advance by keeping it warm in the oven at a low temperature or reheating in a toaster oven.
• Is it possible to make French toast without eggs? Yes, you can use a mixture of mashed banana or a vegan egg replacer with milk as an egg substitute.
• How can I add more flavor to my French toast? You can add spices like nutmeg or a pinch of cardamom, or use flavored extracts such as almond extract.
• What are some topping alternatives to maple syrup? Consider honey, fruit compote, whipped cream, or even peanut butter for a tasty twist.

Substitutions and Variations

1 cup whole milk: For a dairy-free substitute, use almond milk or oat milk.
1 teaspoon vanilla extract: Replace with 1/2 teaspoon almond extract for a deliciously nutty taste.
1 teaspoon ground cinnamon. When a recipe calls for ground cinnamon, you can replace it with an equal amount of ground nutmeg or pumpkin pie spice, two spices that are often found in fall and winter baked goods. If you want to dial up the distinct sweetness of cinnamon “instead of just using nutmeg,” Chef Sanandres advises, “use 1 teaspoon of ground ginger.”
1 tablespoon sugar: Replace with honey or maple syrup for a natural sweetener.
8 slices of bread: Gluten-free bread can be used for a gluten-free substitute.