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Classic Cinnamon French Toast

There’s something undeniably magical about waking up to the warm, spicy scent of cinnamon swirling through the air. This classic cinnamon French toast takes me right back to cozy weekend mornings at my grandma’s house, where she’d whip up a stack so golden and fluffy it practically melted in your mouth. The crusty edges with that soft, custardy middle? Pure comfort on a plate. I can’t wait to share this easy, no-fuss recipe with you—it’s the kind of breakfast that feels like a big, warm hug. Plus, with a few simple tips, you’ll get that perfect balance of crispness and gooey deliciousness every single time.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

4 large eggs
1 cup whole milk
2 tbsp granulated sugar
1 tsp ground cinnamon
1 tsp pure vanilla extract
Pinch of salt
8 slices of thick-cut bread (day-old or slightly stale works best)
2 tbsp unsalted butter (for cooking)

For the Sauce / Garnish (optional):

Maple syrup
Powdered sugar, for dusting
Fresh berries or sliced bananas

How I Make It

Step 1:

In a shallow dish or pie plate, whisk together the eggs, whole milk, sugar, cinnamon, vanilla extract, and a pinch of salt until everything is well combined and slightly frothy. This mixture is where your French toast magic begins!

Step 2:

Preheat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. While it’s warming up, dip each slice of bread into the egg mixture, letting it soak for about 20 seconds per side. Make sure it’s fully coated but not soggy—stale or day-old bread helps soak up just the right amount without falling apart.

Step 3:

Place the soaked bread onto the hot skillet and cook for 3–4 minutes on each side. You’re looking for a deep golden-brown color and a slightly crisp crust. Adjust the heat as needed so the toast cooks through without burning.

Step 4:

Repeat with the remaining slices, adding more butter to the pan if necessary. If you want to keep the first batch warm, you can place them on a baking sheet in a 200°F oven until all the slices are done.

Step 5:

Serve your French toast immediately, topped with a drizzle of maple syrup, a dusting of powdered sugar, and some fresh fruit for a bright, fresh contrast to the warm cinnamon flavor.

Variations & Tips

Use brioche or challah bread for an even richer, fluffier texture.
For a dairy-free option, swap the milk for almond or oat milk and use coconut oil instead of butter.
Add a pinch of nutmeg or cardamom to the egg mixture for a deeper spice profile.
If the toast is browning too quickly but isn’t cooked through, lower the heat to medium-low and cook a bit longer.
Make it extra indulgent by stuffing slices with cream cheese and jam before dipping.

How I Like to Serve It

I love serving this Classic Cinnamon French Toast on chilly weekend mornings, especially with a side of crispy bacon or sausage. It’s a crowd-pleaser for holiday brunches or lazy summertime breakfasts served alongside fresh berries and whipped cream. No matter the season, the warm cinnamon and vanilla always make it feel special.

Notes

Store leftover French toast in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven for best texture.
If you want to prep the batter the night before, mix everything but the eggs (whisk eggs fresh before dipping the bread).

Closing: This recipe has become my go-to because it’s simple, comforting, and always delivers that perfect, golden French toast experience you can feel good about sharing.

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