Cinnamon French toast is one of the best breakfasts you can make. It’s warm and delicious, has a hint of spice, and pairs well with powdered sugar, syrup, and any other topping you can think of. Not to mention it makes your home smell really good. But the best part is that with cinnamon French toast, it only takes minutes to make and get on your plate. In this article, you are going to learn how to make “Cinnamon French Toast.”
Cinnamon French toast Ingredients
- A loaf of Brioche bread
- Heavy whipping cream
- Large eggs
- Brown sugar
- Cinnamon
- Vanilla extract
- Sea Salt
- Extra virgin olive oil or unsalted butter
How to make cinnamon French toast
- Whisk the eggs, heavy cream, cinnamon, brown sugar, and vanilla in a large bowl. Set aside
- Preheat a large frying pan over medium-low heat with oil (you can also use unsalted butter as an alternative).
- Dip the bread slices into the egg custard mixture. Add them one at a time and fry until golden brown on both sides (about 2-3 minutes per side), flipping when necessary with a spatula so that they cook evenly without burning on either side.
- If needed add more oil as you cook each batch of bread; total time should not exceed 6-7 minutes per batch of French toast depending upon how thick the slice of bread is.
Best types of bread to use
When it comes to picking the best bread for French toast, there are a few things to keep in mind. The first thing is that you want to pick a type of bread that isn’t too dense. If your bread is too heavy, the custard mixture won’t be able to soak in as well and will just sit on top of the bread instead.
For the best results, you’ll want to use brioche or challah bread. Brioche is a type of eggy bread that’s rich in flavor and has a soft, buttery texture. Challah is another egg-rich loaf often served on Jewish holidays—it’s slightly sweeter than brioche but also very flavorful. Also, French and sourdough are two other types of bread that work well for making cinnamon French toast because they’re sturdy enough to withstand being soaked in the custard mixture without getting soggy.
Cinnamon French toast F.A.Qs
Can I make half of the recipe?
Absolutely! I don’t like to waste food either and sometimes I don’t need to make an entire recipe with so many servings. This recipe can easily be cut in half.
Can I use milk instead of heavy cream?
Yes! I recommend using whole milk or half and half for this recipe because of its higher fat content and helps create more richness in both flavor and texture than nonfat options do when used at similar ratios (i.e., 1 cup whole vs 1 cup skim milk). However, if whole milk or half and half doesn’t work for you, try other types of milk such as almond milk or coconut milk—the result will just be slightly less creamy and rich than using whole milk.
Can I make this French toast in advance?
Yes, you can make the custard mixture ahead of time and kept in the refrigerator until it’s time to prepare the French toast.
Why is my French toast soggy?
There are two reasons why your French toast could end up soggy. If you dip the bread in the custard mixture for too long, it can absorb too much liquid and result in a soggy texture. Another reason is that the bread may need to cook a little longer.
How do I store leftovers?
Leftover French toast is best stored in a sealed container in the refrigerator for up to 3 days. If you wish to freeze it, wrap each slice individually in plastic wrap and then place it inside a resealable freezer bag. It will keep this way for up to 3 months.
How do I reheat French toast?
- To reheat in a microwave, place the slices on a microwave-safe plate and heat in the microwave at a low power setting (about 30 seconds to 1 minute) until warm. Depending on the type of microwave you have, time will vary. Make sure to check on it because if overcooked, it may become dry and rubbery.
- To reheat in an oven, preheat to 350°F (177°C) and bake for 5-10 minutes on a lined baking sheet until warmed through. Be sure to set your timer so that the bread doesn’t get too golden brown!
- To reheat in an air fryer, preheat the air fryer to 350°F and air fry for about 2-3 minutes or until warm. This is a great way to add crispiness to your French toast.
Cinnamon French toast toppings
While the cinnamon French toast is delicious on its own, you can take it up a notch by adding toppings. The possibilities are endless, but here are some of my favorites:
- Maple syrup
- Fresh berries (blueberries, raspberries, blackberries)
- Peanut butter and jelly (or try Nutella for an even more indulgent treat)
- Cinnamon sugar (a combination of ground cinnamon and granulated white sugar)
- Banana slices
- Powdered sugar
- Nuts (walnuts, almonds, or pecans work best)
Cinnamon French Toast
Ingredients
- 8 Slices of Brioche bread
- 4 large eggs
- 3 tbsp heavy whipping cream
- 1 tbsp brown sugar
- 1 tsp pure vanilla extract
- 1/2 tbsp cinnamon
- pinch of salt
Instructions
- Whisk the eggs, heavy whipping cream, vanilla extract, sugar, and salt in a large, deep bowl until smooth. Set aside.
- Preheat a large frying pan oven medium heat. Add 2 tbsp of olive oil and coat it evenly across the pan.
- Dip the bread, one slice at a time into the egg mixture.
- Cook the battered slices of bread in the pan until golden brown. Approximately 2 to 3 minutes per side, adding more oil as needed.
- Serve with syrup and your favorite topping.
Notes
- If you’re using French bread, make sure the bread is 1-2 days old. This will allow the bread to absorb the custard mixture better.
- If needed add more oil as you cook each batch of bread; total time should not exceed 6-7 minutes per batch of French toast depending upon how thick the slice of bread is.
Taylor says
Love me some French toast. Can’t wait to try!
Fabiana says
This one looks perfect for my breakfast routine!!!! So delicious :DDD
I love you added directions on how to reheat french toast so I can prepare them in advance!
Chandra Fleming says
This was super easy to follow!
Debbie says
I absolutely love all things French toast….this recipe for cinnamon French toast looks even more perfect than the plain version I usually make. Thank you for the great recipe and instructions. I can’t wait to try it!