Cinnamon French Toast
This Cinnamon French Toast is a quick and easy breakfast made with thick-cut bread soaked in a warm, spiced custard and pan-fried until golden brown. Ready in just 15 minutes and perfect for a cozy weekend morning or special brunch!
Servings: 4 servings
Ingredients
- 3 large eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- pinch salt
- 6 slices bread thickly cut
Instructions
- In a large shallow dish, whisk together the eggs and milk. Add in the cinnamon, nutmeg, vanilla extract, and salt. Whisk lightly until fully combined.
- Over medium heat, spray a large skillet with cooking spray.
- Place the slices of bread in the egg mixture and let soak on each side for a good few seconds. Sprinkle a little more cinnamon into the egg mixture as needed (I find that a lot of my cinnamon gets stuck on the edges of the pan).
- Cook the bread in the skillet for ~4 minutes on each side or until golden brown.
- Once done, top with syrup, fruit, and a dusting of powdered sugar and ENJOY!!
Notes
Storage + Reheating - Store leftover French toast in an airtight container in the fridge for up to 3 days. Reheat in the toaster or oven at 350°F for 5–10 minutes for the best texture — the microwave works in a pinch but won't give you that crisp edges. To freeze, let slices cool completely, wrap individually in plastic wrap or separate with parchment, and store in a freezer-safe bag for up to 3 months. Reheat straight from frozen in the toaster or oven.
Bread- Use day-old or slightly stale bread for best results — fresh bread gets soggy.
Milk - Any milk works here, including oat milk for a dairy-free version.
Nutrition
Calories: 204kcal | Carbohydrates: 24g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 130mg | Sodium: 269mg | Potassium: 200mg | Fiber: 2g | Sugar: 6g | Vitamin A: 279IU | Vitamin C: 0.1mg | Calcium: 151mg | Iron: 2mg
