Cinnamon-Vanilla French Toast

Thick, day-old brioche or challah absorbs a gently spiced custard, then cooks slowly in butter until golden outside and tender through the center.

26 min

4 servings

Golden thick-cut French toast is served with maple syrup, fresh berries, and lightly whipped cream.

Ingredients

4 large eggs

1 cup whole milk

1 tsp vanilla extract

1 tsp ground cinnamon

Pinch of kosher salt

3 tbsp unsalted butter, divided

1/2 cup maple syrup, warmed

Fresh berries and lightly whipped cream, for serving

Equipment

Rimmed tray · Shallow dish · Whisk · Large nonstick skillet · Thin spatula · Warm platter

Choose sturdy bread

Brioche soaks quickly, while challah can sit in the custard a little longer. Either should be thick cut and slightly stale for the cleanest turn.

Serve in batches

Keep finished slices warm only briefly, then bring them to the table with syrup and toppings so the buttered exterior stays soft and fragrant.

Set up the custard

01. Lay the bread on a tray and let the skillet warm over medium-low so the butter will not scorch when it is added.

02. Whisk eggs, milk, vanilla, cinnamon, and salt until smooth; a shallow dish lets the bread soak evenly.

Soak and start

03. Dip 2 slices at a time, using about 20 seconds per side for brioche and about 30 seconds per side for challah; stop while each slice can still be lifted intact.

04. Melt 1 tbsp butter until the foam settles, then coat the skillet before adding the soaked bread.

Cook gently

05. Cook the first batch for 3 to 4 minutes per side, waiting for a deep golden underside that releases easily before turning.

06. Move the cooked slices to a warm platter or low oven so they stay tender while the next batch cooks.

Finish and serve

07. Repeat with the remaining bread, adding the remaining 2 tbsp butter as needed; keep the heat medium-low for a custardy center.

08. Plate the toast with warmed maple syrup, then add berries and lightly whipped cream if you like a cool, fresh contrast.