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Breakfast

Cinnamon French toast

Day-old bread absorbs custard while keeping its shape.

Prep 8 minCook 12 minEasyServes 2
Let’s cook
Cinnamon French toast serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Mix the custard

    Whisk eggs, milk, cinnamon, and vanilla in a shallow dish until completely combined. Use a dish wide enough to hold a slice of bread.

  2. Soak briefly

    Dip each bread slice for about 15 seconds per side. Very sturdy bread can soak longer; soft bread needs only a quick dip. The center should absorb custard without falling apart.

  3. Cook in batches

    Melt half the butter in a skillet over medium-low heat. Add two slices and cook about 3–4 minutes per side, adjusting the heat so the custard cooks through before the surface burns. Repeat with remaining butter and bread.

  4. Check and serve

    The center should be fully set, not wet with egg. Check for 160°F / 71°C in the custard-soaked center. Serve warm with a little maple syrup and fruit if desired.

A little kitchen wisdomDay-old bread absorbs custard while keeping its shape. Thin sandwich bread needs a shorter soak than a thick rustic slice.

Make it your own

Use an unsweetened plant milk. Brioche makes a richer version; check its allergens.

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