Fluffy Cinnamon French Toast
Transform stale white bread or brioche into custard-soaked, golden caramelized French toast with a whisper of cinnamon and vanilla.
Diet labels (Vegetarian) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
20 mins
25 mins
Easy
Transform stale white bread or brioche into custard-soaked, golden caramelized French toast with a whisper of cinnamon and vanilla.
Ingredients
(6 items)- [ ]6 slices Stale sliced bread or sandwich bread
- [ ]3 eggs Large eggs
- [ ]1/3 cup Milk
- [ ]1/2 tsp Ground cinnamon
- [ ]1 tsp Vanilla extract or sugar
- [ ]2 tbsp Butter
Substitutions:
- • Sandwich bread → Challah, brioche, sourdough, or hamburger buns
Instructions
- 1.
In a wide, shallow dish, whisk together eggs, milk, cinnamon, and vanilla until smooth.
- 2.
Melt 1 tbsp butter in a non-stick skillet or griddle over medium heat.
- 3.
Dip bread slices into the egg custard for 15 seconds per side so they soak up the custard without falling apart.
- 4.
Place 2 or 3 slices in the hot skillet (as many as fit without overlapping). Cook for 3–4 minutes per side until deep golden brown and slightly puffed. Repeat with the remaining slices, adding the rest of the butter as needed.
- 5.
Serve warm with butter, maple syrup, honey, or a dusting of powdered sugar.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
In a wide, shallow dish, whisk together eggs, milk, cinnamon, and vanilla until smooth.
Melt 1 tbsp butter in a non-stick skillet or griddle over medium heat.
Dip bread slices into the egg custard for 15 seconds per side so they soak up the custard without falling apart.
Place 2 or 3 slices in the hot skillet (as many as fit without overlapping). Cook for 3–4 minutes per side until deep golden brown and slightly puffed. Repeat with the remaining slices, adding the rest of the butter as needed.
Serve warm with butter, maple syrup, honey, or a dusting of powdered sugar.
Ingredient Substitutions
- If you don't have Sandwich bread: replace with Challah, brioche, sourdough, or hamburger buns.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Stale or slightly dry bread absorbs custard significantly better than fresh bread without turning soggy.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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