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Easy Cinnamon French Toast Recipe

Easy cinnamon French toast recipe made with thick-cut bread, eggs, milk, vanilla, and warm cinnamon for a golden, delicious homemade breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

French Toast
  • 8 slices thick-cut bread such as brioche, challah, or Texas toast
  • 3 large eggs
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter for cooking
Optional Toppings
  • Maple syrup for serving
  • Powdered sugar for dusting
  • Fresh strawberries or blueberries
  • Sliced bananas
  • Chopped pecans or walnuts
  • Extra ground cinnamon as desired

Method
 

  1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, sugar, and salt until well combined.
  2. Dip one slice of bread into the egg mixture, coating both sides. Allow excess mixture to drip back into the bowl. Avoid oversoaking the bread.
  3. Heat a large skillet or nonstick griddle over medium heat. Add a little butter and let it melt.
  4. Place the soaked bread slices in the skillet without overcrowding. Cook for about 2–4 minutes per side, or until golden brown and cooked through.
  5. Transfer the cooked slices to a plate. Repeat with the remaining bread, adding more butter as needed.
  6. Serve warm with maple syrup, powdered sugar, fresh berries, sliced bananas, or your favorite toppings.
Food Safety Note:
  1. Because this recipe contains eggs, cook the French toast thoroughly until the center is set. Avoid serving slices with a wet, undercooked egg mixture.

Notes

  • Brioche, challah, and Texas toast work particularly well because their thickness helps them hold the egg mixture.
  • Slightly stale bread can absorb the custard without becoming overly soggy.
  • Whisk the cinnamon thoroughly into the egg mixture for a more even flavor.
  • Dip the bread briefly rather than letting it soak for too long.