Cinnamon French Toast Recipe

Make the custard

In a wide shallow bowl or baking dish large enough to hold a slice of bread flat, whisk together 3 large eggs until smooth. Add 1 cup whole milk and 1/4 cup heavy cream and whisk to combine. Stir in 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/8 teaspoon salt until the sugar is mostly dissolved and the mixture is homogeneous.

Let the custard rest for 5 minutes while you prepare the pan and bread so flavors meld and cinnamon hydrates.

Preheat and prepare pan

Place a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and 1 teaspoon vegetable oil (the oil raises the smoke point). Allow butter to melt and foam but not brown; reduce heat to medium-low if butter begins to brown.

Soak the bread

Working with one slice at a time, place a slice of bread into the custard and let it soak for 15–20 seconds per side for 3/4-inch-thick slices (longer, up to 30 seconds, if using very thick or stale bread). Press gently so the custard penetrates but the slice does not fall apart. Lift and let excess drip back into the bowl.

Cook the slices

Transfer the soaked slice to the preheated skillet. Cook for 2½–3 minutes on the first side until golden brown and set. Flip and cook 2–3 minutes on the second side until deep golden and cooked through. Adjust heat as needed so the interior cooks without burning the exterior. Repeat with remaining slices, adding more butter (about 1/2 tablespoon) to the pan between batches if needed.

If cooking multiple batches, keep finished slices warm on a baking sheet in a 200°F/95°C oven on a wire rack to maintain crisp edges while keeping centers tender.

Make cinnamon sugar (optional)

Combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl and mix. Immediately after each slice finishes cooking, while still warm, sprinkle the top lightly with the cinnamon-sugar mixture so it adheres slightly to the buttered surface.

Serve

Dust the plated French toast with 2 tablespoons powdered sugar if desired. Serve immediately with warm maple syrup (about 1/2 cup for the whole recipe) and fresh berries (about 1 cup) on the side. Adjust syrup and toppings to taste.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven to restore crisp edges.