Cinnamon Infused French Toast Recipe
Make Cinnamon Infused French Toast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard / Batter
Bread & Coating
Cinnamon Sugar Finish
To Serve (optional)
Method
Custard / Batter
- 1
Make the cinnamon-infused custard
In a large shallow bowl or baking dish wide enough to hold one slice of bread at a time, whisk together the whole milk, heavy cream and eggs until homogenous. Add granulated sugar, vanilla extract, ground cinnamon, fine sea salt, and orange zest (if using). Whisk thoroughly until sugar is dissolved and cinnamon is evenly distributed. Taste a small drop and adjust cinnamon or sugar as desired.
- 2
Rest to infuse
Let the custard rest for 10 minutes at room temperature to allow the cinnamon and vanilla flavors to meld. Whisk once more before using to reincorporate any settled spices.
Bread & Coating
- 3
Prepare the bread
Lay the thick-cut bread slices on a rack or cutting board. If bread is very fresh and soft, lightly dry it uncovered for 30–60 minutes at room temperature or toast the slices very briefly to help them absorb custard without falling apart.
- 4
Soak the slices
Working one slice at a time, submerge the bread in the custard for 10–20 seconds per side for slightly custardy interior, or 30 seconds per side for a fuller soak. Allow excess custard to drip back into the bowl before transferring the slice to a plate. Repeat with remaining slices.
- 5
Heat the pan
Place a large skillet or griddle over medium heat. Add the unsalted butter and neutral oil. Heat until butter foams and begins to turn light-golden but does not brown; the oil helps prevent burning and promotes even browning.
- 6
Cook the French toast
Place soaked slices in the hot skillet without overcrowding (work in batches if needed). Cook 3–4 minutes per side, until deep golden brown and slightly crisp at the edges and an instant-read thermometer inserted into the center reads about 135–140°F (57–60°C) for a set but custardy interior. Reduce heat slightly if the exterior browns too quickly and interior is undercooked.
Cinnamon Sugar Finish
- 7
Mix the finish
While cooking the last batch, combine the light brown sugar and ground cinnamon in a small bowl. If desired, stir in the melted butter to make a sticky glaze for drizzling.
- 8
Coat or sprinkle
Immediately after removing each cooked slice from the skillet, either brush the top lightly with the melted butter and sprinkle the cinnamon-brown sugar mixture evenly across the surface, or dip the hot slice briefly into the mixture so it adheres. The heat will melt the sugar slightly, creating a cinnamon-kissed crust.
To Serve
- 9
Plate and garnish
Stack the French toast slices (2–3 per serving) on warmed plates. Serve with maple syrup on the side, fresh berries or sliced banana, and a dusting of powdered sugar if desired. Serve immediately so the exterior stays crisp and the interior remains custardy.
- 10
Make-ahead and reheat notes
To make ahead, cook slices completely, cool on a rack, then store in a single layer in the refrigerator for up to 2 days or freeze between parchment layers for up to 1 month. Reheat in a 375°F (190°C) oven for 6–10 minutes (from fridge) or 10–15 minutes (from frozen) until warmed and crisp, or reheat on a skillet over medium-low heat, flipping to warm through.