Cinnamon french toast is my favorite breakfast food of all time.
It was the first dish I learned how to make in Home Economics -cough- years ago, and I was hooked!
I’ve been playing with this recipe for decades, but this, by far, is the best cinnamon french toast recipe that gets me revved up for breakfast, brunch, or comfort food, anytime!
The secret is using a second egg, a bit of cream, and thick-cut bread.
This might seem strange considering the utter tidal wave of kitchen gadgets and cookware in the world, but we’ve had a hard time finding the perfect bowl to make french toast in.
In college, I had purchased a thrift-store 1970s-yellow dish that I kept until it finally cracked in two.
It served as a bird bath (long story) and the perfect french toast dredging dish.
The beauty of it was the low sides with a diameter large enough to handle a big piece of bread (but TOO long/wide and the egg spreads out too far—like in a casserole dish).
A cereal bowl had high sides and wasn’t long enough. I couldn’t use a fork on my frying pans.
My big stainless steel mixing bowl was almost comical, but I was getting desperate.
Pasta bowls work well as long as you don’t have to buy four at a time.
For a long time, I just used a pie pan like this Pyrex one.
We recently purchased a Staub baking dish that’s the perfect size for dredging/soaking french toast, but it’s still not MADE for it.
(Here’s an oval one on Amazon that we have in our set also.)
Does it work? Absolutely.
But someone please make us a curved, low-sided, non-plastic, non-metal, moisture-resistant, durable dish long and wide enough to dredge french toast.
If you have the perfect french toast dish in your kitchen, do tell us about it!
So yeah, you need that french toast dish/bowl/pan, and you can finagle it however you need to because this french toast is going to blow your mind.
Whether I pair this with bacon, sausage or just syrup and butter, it’s the brunch dish I can’t live without.
Some people say you should use dried-out bread, but I don’t think it’s necessary, and I’m just not a fan of that chewy texture.
When I made this recipe today, I used Sara Lee Artesano that was already four days past its expiration, but not stale.
Here are my steps on how to make cinnamon french toast:
Easy, rich, and delicious indeed!
This cinnamon french toast recipe can be whipped up in a jiffy and will have you and your loved ones get thrilled any time of the day.
Ultimately, this well-guarded recipe of mine only requires just a handful of high-quality ingredients, all of which culminate to a version that is downright delicious and utterly sinful, one that isn’t meant to be shared if you want to impress upon secrecy!