I perfected an Easy Cinnamon French Toast made with just milk, eggs, sugar, vanilla and cinnamon that keeps getting requested at brunch.

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I rarely chase nostalgia but this Cinnamon French Toast got me hooked. I used thick slices of brioche and a drizzle of maple syrup for serving, but what stuck was how the flavors flip what you’d expect.

It’s been tagged everything from Best Easy French Toast Recipe to Vanilla French Toast Recipe and honestly I can see why. I keep thinking about the one odd trick that makes the custard sing, and yea, you’ll notice it when you taste it.

I wont tell you everything now, just know it’s easy, a little unexpected, and perfect for mornings when you wanna impress without sweating.

Ingredients

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Buttery slightly sweet bread that soaks up custard, adds carbs iron and tender crumb.
Protein rich gives structure richness and color, plus vitamin D and healthy fats.
Adds creaminess and calcium B vitamins, half and half makes a silkier custard.
Warm aromatic spice kinda sweet, contains antioxidants and makes the dish feel cozy.
Used for frying adds rich flavor and silky mouthfeel but increases saturated fat.
Offers bright natural sweetness fiber vitamin C and a fresh tang to balance richness.
Classic sweet topping mostly sugar so use sparingly gives deep caramel like notes.

Ingredient Quantities

8 thick slices brioche or challah bread

3 large eggs

1 cup whole milk (240 ml) or half and half for richer custard

1 teaspoon vanilla extract

1 tablespoon granulated sugar

1 to 2 teaspoons ground cinnamon

about 1/8 teaspoon salt

2 tablespoons unsalted butter

maple syrup for serving

fresh fruit for serving such as sliced strawberries bananas or mixed berries

powdered sugar for dusting optional

How to Make this

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1. Preheat oven to 200 F (95 C) to keep cooked slices warm, then heat a large skillet over medium heat while you mix the custard.

2. In a wide shallow bowl whisk together 3 large eggs, 1 cup whole milk or use half and half for a richer custard, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, 1 to 2 teaspoons ground cinnamon (use 2 if you love cinnamon), and about 1/8 teaspoon salt until smooth.

3. Melt about 1 tablespoon of the 2 tablespoons unsalted butter in the hot skillet, and leave the rest for the second batch or to add if the pan looks dry.

4. Working with one slice at a time, lay a thick slice of brioche or challah into the custard and let it soak about 15 to 30 seconds per side depending on thickness; press gently so the center absorbs some custard but dont let it fall apart.

5. Lift the slice with tongs or a spatula, let excess drip off for a second, then place in the skillet and cook 2 to 3 minutes per side until deep golden brown and slightly crisp at the edges; lower heat a bit if it browns too fast.

6. Transfer cooked slices to a baking sheet and keep in the preheated oven while you repeat soaking and cooking with the remaining slices, adding the reserved butter as needed between batches.

7. Plate the Cinnamon French Toast, pile on fresh fruit like sliced strawberries bananas or mixed berries, and pour warm maple syrup over the top.

8. Finish with a light dusting of powdered sugar if you like. Tips: day old or lightly stale brioche soaks up custard better, test pan heat with a tiny drop of batter, and dont over soak thin bread or it will get soggy.

Equipment Needed

1. Oven (set to 200 F / 95 C to keep slices warm)
2. Large skillet (cast iron or nonstick)
3. Wide, shallow bowl or pie dish for the custard
4. Whisk
5. Measuring cups and spoons
6. Tongs or a wide spatula for flipping
7. Baking sheet (use a wire rack or parchment on top to keep toast crisp)
8. Knife and cutting board for the fruit and slicing bread

FAQ

Question: Can I use other bread than brioche or challah? Answer: Yes, day old thick slices like sourdough or Texas toast work great. Avoid thin sandwich bread because it gets soggy. Cut slices about three quarters to one inch thick so they soak up custard without falling apart.

Question: How long should I soak the bread? Answer: For fresh bread dip about 15 to 30 seconds per side. For slightly stale bread soak 30 to 60 seconds. Press gently so the custard soaks in. Don’t leave it until mush or it will fall apart when you flip.

Question: How do I get crisp edges and soft centers? Answer: Cook in a skillet over medium low heat so the surface is about 325 to 350 F. Use a tablespoon of butter for every two slices and cook slowly so the center sets before the outside browns. Flip once when golden brown, don’t fuss with it.

Question: Can I make it ahead or keep it warm? Answer: Yes. Keep cooked slices on a sheet pan in a 200 F oven for up to 30 minutes. You can also assemble the bread in the custard the night before and refrigerate up to eight hours, then cook in the morning for less fuss.

Question: Can I use milk alternatives or make the custard richer? Answer: Whole milk is fine, half and half makes it richer. Plant milks like almond or oat will make a thinner custard so soak a little less or add an extra egg yolk for body. A splash of rum or a little orange zest is a nice trick for extra flavor.

Question: Can I freeze or reheat leftovers? Answer: Yes, freeze cooked slices in a single layer on parchment then bag them. Reheat in a 350 F oven until hot and crisp about 10 to 12 minutes. Microwave will make them soggy so avoid that if you want a crisp edge.

Cinnamon French Toast Recipe Substitutions and Variations

Bread: If you dont have brioche or challah try thick slices of day old sourdough, Texas toast, or even split croissants. Slightly stale bread soaks up the custard better.
Milk / half and half: Swap with equal amounts of almond milk, oat milk, or soy milk for dairy free, or use heavy cream thinned with a little water for an extra rich custard. If using sweetened plant milk, cut back a bit on added sugar.
Eggs: For a vegan or egg-free version use 3 flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) or about 3/4 cup silken tofu, blended smooth (add 1 tbsp cornstarch for extra body).
Unsalted butter: Use coconut oil, ghee, or a vegan/margarine spread instead, same amount, melted before cooking for even browning.

Pro Tips

– Use day old brioche or challah when you can. If the loaf is super fresh dry the slices a few minutes in a low oven so they soak up custard without collapsing.

– Dont over soak thick slices. 15 to 30 seconds per side is usually enough, press gently so the center gets custard but the slice keeps its shape.

– Cook on medium and keep a mix of butter and a little neutral oil or clarified butter handy so the fat wont burn. If it starts browning too fast turn heat down, and test pan temp with a tiny drop of batter.

– Keep finished slices on a wire rack in a warm oven so they stay crisp underneath, dont pile them on top of each other or theyll steam and go soggy.

Cinnamon French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected an Easy Cinnamon French Toast made with just milk, eggs, sugar, vanilla and cinnamon that keeps getting requested at brunch.

Servings

servings

Calories

284

kcal

Equipment: 1. Oven (set to 200 F / 95 C to keep slices warm)
2. Large skillet (cast iron or nonstick)
3. Wide, shallow bowl or pie dish for the custard
4. Whisk
5. Measuring cups and spoons
6. Tongs or a wide spatula for flipping
7. Baking sheet (use a wire rack or parchment on top to keep toast crisp)
8. Knife and cutting board for the fruit and slicing bread

Ingredients

8 thick slices brioche or challah bread
3 large eggs
1 cup whole milk (240 ml) or half and half for richer custard
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1 to 2 teaspoons ground cinnamon
about 1/8 teaspoon salt
2 tablespoons unsalted butter
maple syrup for serving
fresh fruit for serving such as sliced strawberries bananas or mixed berries
powdered sugar for dusting optional

Directions

Preheat oven to 200 F (95 C) to keep cooked slices warm, then heat a large skillet over medium heat while you mix the custard.
In a wide shallow bowl whisk together 3 large eggs, 1 cup whole milk or use half and half for a richer custard, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, 1 to 2 teaspoons ground cinnamon (use 2 if you love cinnamon), and about 1/8 teaspoon salt until smooth.
Melt about 1 tablespoon of the 2 tablespoons unsalted butter in the hot skillet, and leave the rest for the second batch or to add if the pan looks dry.
Working with one slice at a time, lay a thick slice of brioche or challah into the custard and let it soak about 15 to 30 seconds per side depending on thickness; press gently so the center absorbs some custard but dont let it fall apart.
Lift the slice with tongs or a spatula, let excess drip off for a second, then place in the skillet and cook 2 to 3 minutes per side until deep golden brown and slightly crisp at the edges; lower heat a bit if it browns too fast.
Transfer cooked slices to a baking sheet and keep in the preheated oven while you repeat soaking and cooking with the remaining slices, adding the reserved butter as needed between batches.
Plate the Cinnamon French Toast, pile on fresh fruit like sliced strawberries bananas or mixed berries, and pour warm maple syrup over the top.
Finish with a light dusting of powdered sugar if you like. Tips: day old or lightly stale brioche soaks up custard better, test pan heat with a tiny drop of batter, and dont over soak thin bread or it will get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.