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how to make french toast with cinnamon

Thick Cinnamon French Toast | Restaurant-Style at Home

French toast doesn’t need to be fancy; it just needs to be done right. This cinnamon French toast uses thick slices of brioche or challah, soaked in a cinnamon-vanilla custard and fried until golden brown. It’s the kind of breakfast that feels a little indulgent without being complicated. Ideal for slow weekends, holiday mornings, or when you just want to make something that feels special. Whether you serve it with fresh berries or maple syrup, this version is about balance: crispy outside, soft inside, warm and spiced.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 280
Ingredients Method Video Notes

Ingredients
  

  • 4 large eggs
  • ¾ cup whole milk or half-and-half for richer custard
  • 1 tsp ground cinnamon
  • 2 TBSP sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 8 slices of day-old brioche challah, or Texan toast (¾ to 1 inch thick)
  • Butter or neutral oil for frying

Method
 

Make the custard.
  1. In a shallow bowl or baking dish, whisk eggs, milk, cinnamon, sugar, vanilla, and salt until fully combined. Let it sit for a minute so the cinnamon disperses evenly.
Soak the bread.
  1. Place 1–2 slices of bread at a time in the custard. Let them soak for about 20–30 seconds each side (thicker or dry bread can go longer, but don’t let them fall apart).
Preheat the pan.
  1. Heat a skillet or griddle over medium heat. Add 1–2 tsp of butter or oil. It should sizzle but not smoke.
Cook French toast.
  1. Fry the soaked slices 2–3 minutes per side until golden brown and crisp on the edges. Don’t crowd the pan. Work in batches and adjust the heat if it's browning too fast.
Serve immediately.
  1. Serve it hot with a dusting of cinnamon sugar, a pat of butter, and real maple syrup. For extra texture, try a sprinkle of crushed pecans or a spoonful of whipped cream.

Video

Notes

Bread makes or breaks French toast. Use thick, day-old slices of brioche, challah, or Texas toast for the best results. Thin or fresh bread soaks up too much custard and turns soggy. Also, cinnamon tends to clump, so whisk it thoroughly into your egg mixture. A quick reheat of the pan and even soaking of the bread are small steps that guarantee crisp edges and a custardy center every time.