Description
Enjoy a delicious breakfast with this Cinnamon French Toast, featuring thick slices of bread soaked in a creamy egg mixture with vanilla and cinnamon. Cooked to golden perfection and served with maple syrup and fresh berries, it’s a delightful morning treat!
Ingredients
Scale
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 slices of thick bread (like brioche or challah)
- 2 tablespoons unsalted butter
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
- Fresh berries, for garnish (optional)
Instructions
- In a large mixing bowl, crack the 4 large eggs and whisk until smooth. Add 1 cup of whole milk, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk until well combined and slightly frothy.
- Preheat your skillet or griddle over medium heat. Set aside 8 slices of thick bread, preferably day-old for better absorption.
- Dip each slice of bread into the egg mixture, coating both sides. Let it soak for about 10-15 seconds on each side, allowing excess batter to drip off before placing it onto the skillet.
- Add 1 tablespoon of unsalted butter to the skillet and let it melt. Place the soaked bread slices in a single layer and cook for 3-4 minutes on one side until golden brown. Flip and cook for another 3-4 minutes on the other side until equally golden. Keep cooked slices warm in a low oven (200°F or 93°C) if needed.
- Stack two slices on each plate, drizzle with maple syrup, and dust with powdered sugar if desired. Garnish with fresh berries for a colorful touch.
Notes
- For added flavor, consider incorporating a pinch of nutmeg or a splash of orange zest into the batter.
- For a richer taste, substitute half of the milk with heavy cream.
- For a stuffed variation, add cream cheese or Nutella between two slices before dipping.
- Use whole grain or gluten-free bread and almond or oat milk for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes