Maple Cinnamon French Toast Recipe

Make custard

In a shallow wide bowl (large enough to dip bread), whisk together 2 large eggs until uniform. Add 3 tbs whole milk, 2 tbs heavy cream, 1 tsp granulated sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract and a pinch of kosher salt. Whisk until smooth and slightly frothy, about 20–30 seconds. Set the custard bowl near the stove.

If you prefer a smoother custard, strain the mixture through a fine mesh sieve into another bowl, pressing any foam through. Keep warm at room temperature; do not cook.

Prep bread

Heat a large nonstick skillet or griddle over medium heat (about 325–350°F if using an electric griddle). Meanwhile, slice 1 ripe banana into 1/4-inch rounds and set aside. Lightly pat each of the 3 maple cinnamon bread slices with a paper towel if they are very fresh to remove excess moisture—slightly stale bread works best for soaking.

Soak bread

Working one slice at a time, lay a slice flat in the custard and let it soak 10–15 seconds per side, flipping once so both sides absorb custard but do not fall apart. Lift and let excess drip back into the bowl; you want the slice coated but not dripping.

Cook French toast

Add 1 tbs unsalted butter to the preheated skillet and let it melt, swirling to coat. Place the soaked bread slices in the skillet, leaving space between them. Cook 3–4 minutes on the first side until deep golden brown and slightly crisp. Meanwhile, add the banana slices to the skillet in a single layer next to the bread (or in a small separate pan) and cook 1–2 minutes until they develop light brown caramelized edges. Flip the bread slices and add the remaining 1 tbs butter to the pan if needed; cook the second side 2–3 minutes until golden and cooked through (internal temperature around 165°F if measured). Remove cooked toast and caramelized bananas to a warm plate and keep warm.

Stack or arrange the three maple cinnamon French toast slices on serving plates. Spoon the warm caramelized banana slices over the top of the toast.

Drizzle 4 tbs pure maple syrup evenly over the bread and bananas. If using, sprinkle 2 tbs toasted chopped pecans or walnuts and dot with 3 tbs vanilla Greek yogurt or whipped cream. Dust lightly with 1 tsp powdered sugar, if desired.

Serve immediately while warm. Offer extra maple syrup at the table.