Cinnamon Swirl French Toast
Thick slices of day-old bread soaked in a vanilla-cinnamon custard and cooked slowly in butter until the outside is crisp and the middle turns silky. This is the breakfast my kids request every single time they have a friend sleeping over.
- Course
- Breakfast
- Time
- 25 min
- Servings
- 4
Cooking Notes
- Use bread with enough structure to absorb custard without falling apart. Slightly stale or thick-cut slices take on more custard while still holding their shape in the skillet.
- Give each slice enough soaking time to moisten the center, but do not leave it submerged until it becomes fragile. The goal is custardy inside, not saturated and collapsing.
- Cook over medium heat so the cinnamon-sugar surface can brown without scorching before the center warms. If the exterior darkens too fast, lower the heat instead of rushing the batch.
Recipe Card
Cinnamon Swirl French Toast
By Gabriella
- Category
- Breakfast
- Total Time
- 25 min
- Difficulty
- Easy
Ingredients
- 8 thick slices day-old brioche or challah
- 4 large eggs
- 1 cup whole milk
- 2 tbsp heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of kosher salt
- 3 tbsp unsalted butter, for the pan
- Maple syrup and powdered sugar, for serving
Instructions
- 1
Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a wide dish until no streaks of egg remain.
- 2
Soak each slice of bread for about 20 seconds per side — long enough to drink up the custard, short enough that it still holds its shape.
- 3
Melt a tablespoon of butter in a nonstick skillet over medium-low heat and cook the slices in batches, 3 to 4 minutes per side, until deeply golden.
- 4
Keep finished slices on a rack in a 200F oven while you work through the rest so nothing goes soggy.
- 5
Serve warm with a dusting of powdered sugar and real maple syrup poured over the top.
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