Classic Cinnamon Vanilla French Toast

Name: Classic Cinnamon Vanilla French Toast
Prep time: 17 min
Cook time: 21 min
Total time: 38 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices (¾ inch thick) (400 g) thick-sliced brioche or challah, slices about ¾ inch (2 cm) thick; 8 slices of brioche or challah weigh about 400 g, while standard sandwich bread is lighter (about 280 to 320 g for 8 thick slices), so go by slice count; 4 large (200 g) large eggs, at room temperature; 1 cup (240 ml) whole milk, cold or room temperature; 1 tablespoon (12 g) granulated sugar; 1 teaspoon (2½ g) ground cinnamon; 2 teaspoons (10 ml) pure vanilla extract; ¼ teaspoon (1½ g) fine salt; 3 tablespoons (42 g) unsalted butter, divided into 3 equal portions (1 tbsp / 14 g each); ½ cup (120 ml) pure maple syrup, warmed, if desired; 1 tablespoon (8 g) powdered sugar, for dusting (optional)

From the MyKitchenBank Kitchen

Thick slices of lightly dried bread soak up a cinnamon-vanilla custard, then pan-fry in butter until deeply golden outside and tender and creamy within. A reliable, never-soggy weekend breakfast.

Prep: 17 min
Cook: 21 min
Wait: 15 min
Total: 53 min
Makes: 8 slices (4 servings of 2 slices)

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Ingredients

4 servings

8 slices (¾ inch thick) (400 g) thick-sliced brioche or challah, slices about ¾ inch (2 cm) thick; 8 slices of brioche or challah weigh about 400 g, while standard sandwich bread is lighter (about 280 to 320 g for 8 thick slices), so go by slice count
For the custard
4 large (200 g) large eggs, at room temperature
1 cup (240 ml) whole milk, cold or room temperature
1 tablespoon (12 g) granulated sugar
1 teaspoon (2.5 g) ground cinnamon
2 teaspoons (10 ml) pure vanilla extract
¼ teaspoon (1.5 g) fine salt
For cooking and serving
3 tablespoons (42 g) unsalted butter, divided into 3 equal portions (1 tbsp / 14 g each)
½ cup (120 ml) pure maple syrup, warmed, if desired
1 tablespoon (8 g) powdered sugar, for dusting (optional)

Equipment (7)

Large 12-inch (30 cm) nonstick or cast-iron skillet (fits 3 slices without crowding)
Rimmed baking sheet with a wire rack that fits inside it
Cutting board or large plate for cooling the dried bread
Wide shallow dish or 9×13-inch (23×33 cm) baking dish for soaking
Large mixing bowl and whisk
Wide spatula
Instant-read thermometer (optional)

Steps

Before you start

Use bread sliced about ¾ inch (2 cm) thick: brioche, challah, or thick-cut white sandwich bread all work. Day-old bread is ideal; if yours is fresh, step 1 dries it out.
Read the timing: the recipe takes about 53 minutes in total, including 10 minutes of oven-drying the bread, 5 minutes of cooling, and about 21 minutes of frying in three batches.
Preheat the oven to 300°F (150°C) before you start, with a rack in the middle.
Have everything within reach before heating the pan, because the slices cook quickly.

1
Dry the breadOven 300°F / 150°C
- With the oven at 300°F (150°C), arrange the 8 bread slices in a single layer on the rimmed baking sheet.
- Bake for 10 minutes, flipping once halfway through, just to dry the surface slightly.
- If your bread is already a day or two old and feels dry, you can skip this step.
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Ready when: Slices feel dry and slightly firm to the touch but are not toasted or browned
Tip: Do not let the bread color; you only want to remove surface moisture.
2
Cool bread, set up ovenOven 200°F / 95°C
- Move the bread to a cutting board or large plate to cool for 5 minutes.
- Turn the oven down to 200°F (95°C).
- Set the wire rack on the empty baking sheet and place it in the oven to keep finished toast warm.
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Ready when: Bread is no longer hot to the touch
3
Whisk the custard
- In a large bowl, whisk the eggs, milk, sugar, cinnamon, vanilla, and salt for about 1 minute.
- Pour into the wide shallow dish.
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Ready when: No streaks of egg white remain and the cinnamon is evenly dispersed
Tip: Whisk the cinnamon in well; it tends to float in clumps at first.
4
Soak first batch
- Place 3 slices of bread in the custard.
- Soak for 20 to 30 seconds per side, flipping once.
- Lift each slice and let excess custard drip off for a few seconds.
- Soak before you heat the pan so the butter never sits and browns.
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Ready when: Slices are heavy and saturated but still hold their shape without falling apart
Tip: Don't over-soak. Dry bread needs only seconds, and longer soaking makes a soggy, eggy center.
5
Fry first batch
- Set the skillet over medium-low heat and add 1 tablespoon (14 g) butter.
- Swirl until it melts and the foam subsides, about 1 minute.
- Lay the 3 soaked slices in the pan with space between them.
- Cook 3 minutes on the first side, then flip and cook 2½ to 3 minutes more.
- If the surface browns much faster than that, lower the heat slightly.
- Transfer to the rack in the oven.
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Ready when: Both sides are deep golden brown and the toast feels springy, not squishy, when pressed lightly. To check, slide a thermometer into the side of one slice; the center should read 160°F (71°C), or cut into one slice to confirm no wet, runny custard remains.
Tip: Resist pressing down with the spatula; it squeezes out the custard and makes the toast dense.
6
Fry second batch
- Wipe out any dark bits from the skillet with a paper towel.
- Soak 3 more slices as before (20 to 30 seconds per side).
- Add 1 tablespoon (14 g) butter to the pan and melt it over medium-low heat, then cook the slices 3 minutes on the first side and 2½ to 3 minutes on the second.
- Transfer to the rack in the oven.
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Ready when: Both sides are deep golden brown, springy to the touch, and the center reaches 160°F (71°C)
Tip: Keep the custard dish nearby and soak while the butter melts, not earlier.
7
Fry final batch
- Wipe the skillet again.
- Soak the last 2 slices, add the final 1 tablespoon (14 g) butter, and melt it over medium-low heat.
- Cook the slices 3 minutes on the first side and 2½ to 3 minutes on the second.
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Ready when: Both sides are deep golden brown, springy to the touch, and the center reaches 160°F (71°C)
Tip: Discard any leftover custard; it contains raw egg.
8
Serve right away
- Divide the French toast among 4 plates, 2 slices each.
- Dust with powdered sugar if using, and serve with the warmed maple syrup.
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Ready when: Toast is hot, crisp at the edges, and custardy in the center
Tip: Serve immediately; French toast is at its best while the edges are still crisp.

Good to know

Tips

Slightly stale, thick bread is the key to custardy centers and crisp edges; fresh thin bread falls apart.
Keep the heat at medium-low. Brioche and challah are rich in sugar and butter and brown quickly, so lower the heat if the outside darkens before 2½ minutes.
Wipe the pan between batches so burnt bits don't stick to the next round.
Keep cooked slices on a wire rack, not a plate, so the bottoms don't steam and go soft.

Make ahead

Whisk the custard up to 12 hours ahead, cover, and refrigerate; whisk again before using. Dry the bread a day ahead and keep it in an airtight container at room temperature.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store cooled slices in an airtight container for up to 3 days. Freezer: freeze in a single layer on a tray, then bag, for up to 2 months. Reheat from fridge or frozen in a toaster or in a 350°F (175°C) oven on a rack for 8 to 10 minutes until hot and crisp. The center should reach 165°F (74°C).

Substitutions

thick-sliced brioche or challah → thick-sliced sourdough or Texas toast. Sourdough gives a tangier flavor and chewier texture; Texas toast is softer and needs only about 15 seconds of soaking per side.
whole milk → half-and-half or unsweetened oat milk. Half-and-half gives a richer, creamier result; oat milk works for a dairy-free version, with oil or dairy-free butter for the pan.
unsalted butter → neutral oil with a small knob of butter. Raises the smoke point so the toast browns more evenly, with less risk of burning.
ground cinnamon → ground nutmeg or cardamom. Use ¼ teaspoon nutmeg or ½ teaspoon cardamom for a different warm spice.