Description
Classic cinnamon sugar French toast with a perfectly crispy, caramelized exterior and a soft, custardy center. This easy breakfast recipe uses simple ingredients to create a restaurant-quality dish that’s ready in just 20 minutes. Perfect for weekend brunch or special morning celebrations.
Ingredients
Scale
For the French Toast:
- 8 slices thick-cut bread (brioche, challah, or Texas toast)
- 4 large eggs
- ⅔ cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2–3 tablespoons unsalted butter (for cooking)
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
For Serving:
- Maple syrup
- Powdered sugar (optional)
- Fresh berries (optional)
- Whipped cream (optional)
Instructions
- Prepare the Cinnamon Sugar Topping: In a small bowl, mix together ¼ cup sugar and 1 tablespoon cinnamon. Set aside for sprinkling on the finished French toast.
- Make the Custard Mixture: In a shallow dish or wide bowl, whisk together the eggs, milk, 2 tablespoons sugar, 1 teaspoon cinnamon, vanilla extract, and salt until well combined and slightly frothy. Make sure no streaks of egg white remain.
- Heat the Pan: Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the bottom of the pan evenly.
- Soak the Bread: Working with one or two slices at a time, dip each slice of bread into the egg mixture. Let it soak for about 20-30 seconds per side, ensuring the bread is well-coated but not so saturated that it falls apart. The bread should absorb the mixture but still hold its shape.
- Cook the French Toast: Place the soaked bread slices in the hot buttered pan. Cook for 2-3 minutes on the first side, or until golden brown and slightly crispy. Flip carefully with a spatula and cook for another 2-3 minutes on the second side until golden brown.
- Add Cinnamon Sugar: Immediately after removing each slice from the pan, sprinkle the cinnamon sugar mixture generously over the top while the French toast is still hot. The residual heat will help the sugar adhere and slightly melt.
- Continue Cooking: Repeat the process with the remaining bread slices, adding more butter to the pan as needed between batches.
- Serve Warm: Serve the cinnamon sugar French toast immediately while hot, with maple syrup, powdered sugar, fresh berries, or your favorite toppings.
Notes
- Bread Choice: Day-old bread works better than fresh bread because it’s slightly drier and absorbs the egg mixture without becoming too soggy.
- Temperature Control: Medium heat is key. Too high and the outside will burn before the inside cooks through; too low and you won’t get that beautiful golden caramelization.
- Soaking Time: Don’t over-soak the bread or it will fall apart. A quick 20-30 seconds per side is sufficient for thick-cut bread.
- Keeping Warm: If making a large batch, keep finished slices warm in a 200°F oven on a baking sheet while you cook the rest.
- Make It Dairy-Free: Substitute almond milk, oat milk, or coconut milk for the dairy milk, and use coconut oil or vegan butter for cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 385
- Sugar: 24g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 205mg