Name: Perfect French Toast with Cinnamon and Vanilla Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 8 slices Brioche bread (you can also use Texas Toast); 1/2 cup milk; 4 eggs; 1 tablespoon vanilla extract; 1 tablespoon sugar; 1 teaspoon cinnamon; Butter or cooking oil (for frying)

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Introduction

French toast is a classic breakfast treat that’s both simple and satisfying. With its golden, crispy exterior and soft, custardy inside, it’s perfect for a cozy morning or brunch. This recipe uses brioche bread to add a rich flavor and delicate texture.

A white round plate holds four thick slices of golden-brown French toast stacked slightly overlapping in the center. The top of the French toast is dusted with white powdered sugar and syrup is being poured over it from a small white pitcher held by a woman's hand from the top right corner. Around the edges of the plate, fresh red strawberries and dark blue blueberries are scattered along with some small green mint leaves, adding bright color contrast to the warm tones of the toast. The plate rests on a white marbled surface with a vintage silver fork placed to the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 slices Brioche bread (you can also use Texas Toast)
1/2 cup milk
4 eggs
1 tablespoon vanilla extract
1 tablespoon sugar
1 teaspoon cinnamon
Butter or cooking oil (for frying)

Instructions

Step 1: In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and ground cinnamon until well combined. This creates the flavorful custard mixture for your French toast.
Step 2: Heat a non-stick skillet or frying pan over medium-high heat. Add a small amount of butter or cooking oil to coat the bottom of the pan.
Step 3: Dip one slice of bread into the egg mixture, making sure to coat both sides evenly. Allow any excess mixture to drip back into the bowl.
Step 4: Place the coated bread slice onto the hot skillet. Cook for about 2-3 minutes on each side, or until it turns golden brown and slightly crispy.
Step 5: Repeat the dipping and cooking process for the remaining slices of bread, adding more butter or oil to the pan as needed.
Step 6: Remove the French toast slices from the skillet and place them on a plate.
Step 7: Serve your delicious French toast warm, topped with your favorite toppings such as maple syrup, powdered sugar, fresh fruit, or a dollop of whipped cream.

Tips & Variations

Use day-old brioche or white bread for sturdier French toast that won’t become soggy.
Add a pinch of nutmeg to the egg mixture for extra warmth and depth of flavor.
For a dairy-free version, substitute milk with almond or oat milk and use cooking oil instead of butter.
Try stuffing the bread slices with cream cheese or jam before dipping for a sweet surprise inside.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices in a toaster or on a skillet over low heat to maintain crispiness. Avoid microwaving if possible, as it can make the bread soggy.

How to Serve

A white plate holds four slices of golden brown French toast stacked slightly overlapping in the center. Around the toast, there is a mix of fresh red strawberries and dark blue blueberries, adding a bright pop of color. Behind the plate, there is a clear glass bottle of maple syrup with an amber hue, two small glass cups filled with berries, and a tall white ceramic pitcher. A soft white cloth is casually draped behind the plate on a white marbled surface. A silver fork lies to the right of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for French toast?

Yes! While brioche is ideal for its soft texture and flavor, you can use Texas Toast, challah, or even sourdough. Just avoid very thin or delicate breads to prevent sogginess.

How do I prevent French toast from getting soggy?

Use slightly stale or day-old bread, which absorbs the custard mixture without becoming mushy. Also, make sure not to soak the bread too long and cook on medium-high heat until golden and crisp.