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 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.
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:
- 4 slices of thick-cut white bread, such as Sara Lee Artesano or Mrs. Baird’s Texas Toast
- 2 large eggs
- ⅓ c heavy cream or whole milk
- 1 t cinnamon
- ½ t vanilla extract
- 1 T of butter or margarine for the pan, and any amount for serving
- Optional toppings such as breakfast syrup, real maple syrup, fruit, butter or margarine, whipped cream, honey, nuts, or granola
- Gather your ingredients.
- Break your eggs carefully into the dish. You will mix and dredge in the same bowl.
- Using a whisk or fork, scramble the eggs. They will lighten in color as you stir.
- Add cinnamon and vanilla. Stir in very well.
- Add the heavy cream or milk. You may need to add a T of water or milk if your mix is thick.
- This is how your dredge will look with the cream, cinnamon, and vanilla incorporated.
- Preheat your pan to medium and add ½ of the butter. We will be cooking two slices of french toast at once.
- Slip a piece of bread into the dredge, pressing lightly with your fork or clean fingers. The bread is soaking up the egg mixture like a sponge.
- Turn the break over, again lightly pressing. The total time in the egg shouldn’t be longer than 15 seconds per side, or it will soak up too much egg. This creates french toast that doesn’t quite cook up tender and is too soggy.
- Repeat 9 with the second slice of bread, nudging if they both need room to fit. If your pan can only fit one piece of bread, don’t force it. You can keep them warm under a lid while the rest cook. Cook the second side for three minutes.
- Remove the first two french toast slices. Add the remaining butter for your next two slices of bread.
- Pot lid over the plate helps keep the toasties warm until all are done.
- Dish for mixing the egg/cream and dredging the bread
- Fork or whisk for beating the egg mixture.
- Low-sided frying pan or omelet/crepe pan, the 10-inch diameter will give you enough room so you can cook two slices at once.
- Measuring spoon
- Measuring cup
- Serving dish/plate
- Pot lid to cover cooked french toast until it’s ready to serve
- Finally, a big hand to pat yourself on the back for making some of the easiest and best french toast in the world.
The bottom line
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!