Cinnamon French Toast

There’s a specific, cozy chaos that happens only when my entire family descends for the holidays. My kitchen, usually my sanctuary, becomes a hub of chatter and clattering pans. And in the center of it all, on those chilly mornings, is my big, black cast iron skillet, perpetually sizzling with cinnamon french toast. This isn’t the fancy, stuffed version. This is the workhorse, the crowd-pleaser, the one my nephew requests every single time. It’s the smell of comfort, of home, of knowing you’re exactly where you’re supposed to be.

Quick Look

Why You’ll Love This Recipe

• It’s foolproof. This is the recipe I give to friends who are nervous in the kitchen. It just works.
• The custard is rich and deeply spiced, soaking into the bread for a sublime texture.
• It fills your whole house with the most incredible, welcoming aroma.

Grab These

• 1 loaf of day-old French bread or Challah, cut into 1-inch thick slices (stale is good! It soaks up more custard)
• 4 large eggs
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream or half-and-half
• 2 tablespoons pure maple syrup, plus more for serving
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon (I’m a Penzeys girl)
• 1/4 teaspoon ground nutmeg
• A generous pinch of salt
• 3 tablespoons unsalted butter, for the pan
• Confectioners’ sugar, for dusting

Let’s Make It

Alright, let’s get cozy. Start by slicing your bread if you haven’t already. Thick slices are the way to go here—they give you that wonderful contrast of a crisp, buttery shell and a soft, almost pudding-like interior. If your bread is very fresh, you can dry it out a bit by popping the slices on a baking sheet in a 300°F (150°C) oven for about 10 minutes. It makes a world of difference.

In a large bowl—big enough to lay a slice of bread flat—whisk the eggs until they’re well beaten and uniform. Then, pour in the milk, cream, that 2 tablespoons of maple syrup, and the vanilla. Whisk it all together. Now, for the soul of the dish: the spices. Add the cinnamon, nutmeg, and that all-important pinch of salt. Whisk it vigorously until everything is beautifully combined and the spices are fully incorporated. Don’t just dump them on top, you’ll get clumps.

Place your largest skillet or griddle over medium heat. Add a tablespoon of the butter and let it melt and get a little foamy. While that’s happening, take your first slice of bread and give it a good, long bath in the custard mixture. Let it soak for about 30 seconds per side. You want it to feel heavy and saturated, but not so fragile it falls apart when you lift it. Let the excess drip off for a second.

Gently place the soaked bread into the hot, buttery pan. Repeat with as many slices as will fit without crowding. Now, walk away. Don’t fiddle with it. Let it cook for a good 3-4 minutes. Peek underneath; you’re looking for a deep, golden-brown crust. When you achieve that, flip it. The second side usually cooks a minute or two faster. You’ll know it’s done when the surface is no longer wet and the sides feel slightly firm. Transfer to a plate and repeat with the remaining butter, custard, and bread.

Nutritional Facts (Per Serving)

Variations & Add-Ins

• “Cinnamon Roll” Style: Make a quick glaze by whisking 1 cup of powdered sugar with 2-3 tablespoons of milk and a 1/2 teaspoon of vanilla. Drizzle over the cooked french toast.
• Apple Cinnamon: Sauté thin apple slices in a little butter and cinnamon while the french toast cooks, and serve them piled on top.
• Boozy & Nice: Add a tablespoon of bourbon or dark rum to the custard mixture for a warm, grown-up depth of flavor.

Serving Ideas

This is the ultimate breakfast plate. I serve it with a cloud of confectioners’ sugar drifted over the top, a bottle of the best maple syrup you can afford on the table, and a big bowl of fresh fruit salad. A side of crispy, salty bacon is non-negotiable in my house. It’s the yin to the sweet, spiced yang.

Storage & Reheating

Leftovers? They happen. Store them in an airtight container in the fridge for up to 2 days. Reheat them in a toaster or toaster oven to bring back that essential crispness. The microwave will turn it into a warm, spongy mess—only do this if you’re truly desperate.

My Two Cents

That pinch of salt in the custard is the secret weapon. It seems insignificant, but it balances the sweetness and makes the cinnamon and vanilla sing. Never, ever skip it.

You Asked, I’m Answering

Why is my french toast soggy in the middle?
Two likely culprits: your pan wasn’t hot enough, so the outside took too long to form a crust and the inside overcooked, or you cooked it on too high a heat, burning the outside before the inside was set. Medium heat is the sweet spot. Also, make sure your bread is stale or lightly toasted to begin with!

Can I use just egg whites?
You can, but you’ll be missing the rich, custardy texture that the yolks provide. It’ll be more dry and less flavorful. If you must, use 6 egg whites and increase the cream by another 1/4 cup.