Cinnamon French Toast Recipe

Prepare cinnamon butter

In a small bowl, combine 4 tablespoons softened butter, 1 teaspoon ground cinnamon, and 1 tablespoon brown sugar. Mix until smooth and fully incorporated. Cover and refrigerate while you make the batter so it firms slightly, or leave at room temperature if you plan to serve immediately.

Make the egg batter

In a shallow, wide dish (pie plate or shallow baking dish), whisk together 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk until sugar is dissolved and mixture is smooth and slightly frothy.

Soak the bread

Arrange 8 slices raisin bread in a single layer (you may do batches). Pour or ladle the batter over each slice so both sides absorb liquid, letting each slice sit for 20–30 seconds per side for standard thickness; for thicker slices (1"), soak 45–60 seconds per side. Do not oversoak to the point of falling apart — bread should be saturated but still hold shape.

Preheat pan or griddle

Place a large skillet or electric griddle over medium heat and allow it to preheat for 3–5 minutes until hot but not smoking. Add 1 teaspoon vegetable oil or spray, then melt 1 tablespoon unsalted butter in the pan. Maintain medium to medium-low heat to allow the interior to cook before the surface over-browns.

Cook the French toast (batch 1)

Carefully transfer 2–3 soaked slices to the preheated skillet without crowding. Cook until the bottom is deep golden brown, about 3–4 minutes. Gently flip with a spatula and cook the other side 2–3 minutes until golden and cooked through. If slices are browning too quickly, lower the heat slightly. Add more butter (about 1 tablespoon) between batches as needed.

Keep warm and finish remaining batches

Place cooked slices on a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you cook remaining soaked slices. Repeat the cooking process with remaining slices, adding butter to the pan as required and adjusting heat to prevent burning.

Plate and top

Place two slices per serving on plates. While the toast is hot, spread about 1 tablespoon of the prepared cinnamon butter over each slice so it melts and coats the surface. If you prefer, warm the cinnamon butter slightly so it spreads more easily.

Garnish and serve

Lightly dust the stacked French toast with 1/2 tablespoon powdered sugar per serving (about 2 tablespoons total for the recipe). Serve immediately with maple syrup on the side (about 1 tablespoon per slice, or 1/4 cup total for serving). Optionally garnish with extra cinnamon or a few raisins.