The Cinnamon French Toast Recipe That Turns Any Morning Into a Brunch Flex

You don’t need a five-star kitchen to make breakfasts people won’t shut up about. You need bread, cinnamon, eggs, and a plan that doesn’t taste like cardboard. This cinnamon french toast recipe is the cheat code: fast, fragrant, golden on the outside, custardy in the middle, and ridiculously satisfying.

I’ve tested ratios, heat levels, and bread types so you don’t have to play culinary roulette. Follow this, and your kitchen is about to smell like a bakery that knows what it’s doing.

What Makes This Recipe So Good

Most French toast skimps on one crucial detail: the custard. Ours is thick, creamy, and actually clings to the bread.

That means maximum flavor per bite. The cinnamon isn’t just sprinkled on top; it’s blended in with vanilla, brown sugar, and a whisper of nutmeg for that warm, bakery-style vibe.

We also use the right bread (hint: not floppy sandwich slices) and dial in the heat so the toast is caramelized, not scorched. A little butter and oil combo in the pan is the secret to that glossy, golden crust.

It’s simple, but it tastes like you tried way too hard—in a good way.

What You’ll Need (Ingredients)

Thick-cut bread, 8 slices (brioche, challah, or Texas toast; day-old is best)
4 large eggs
3/4 cup whole milk (or half-and-half for richer custard)
1/4 cup heavy cream (optional but amazing)
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (freshly grated if possible)
2 teaspoons pure vanilla extract
Pinch of kosher salt
2 tablespoons unsalted butter
1 tablespoon neutral oil (canola, avocado, or grapeseed)
Maple syrup, to serve
Optional toppings: powdered sugar, fresh berries, banana slices, whipped cream, toasted pecans

Cooking Instructions

Prep the custard: In a wide, shallow bowl, whisk eggs until smooth. Add milk, cream, brown sugar, cinnamon, nutmeg, vanilla, and salt. Whisk until the sugar dissolves and the mixture looks uniform with no cinnamon clumps.
Warm the pan: Set a large nonstick or seasoned cast-iron skillet over medium heat.
Add 1 tablespoon butter and 1/2 tablespoon oil. You want it hot enough to sizzle, not smoke.
Soak the bread (properly): Place a slice in the custard for about 20–30 seconds per side for brioche/challah, up to 40 seconds for very dry bread. The goal: saturated edges, still holding structure.
Don’t turn it into a sponge disaster.
Cook the first batch: Lay soaked slices in the pan without crowding. Cook 2–3 minutes per side, until deep golden brown and slightly puffed. Adjust heat if browning too fast.
Refresh the fat: Between batches, add a little more butter and a splash of oil.
Butter gives flavor; oil keeps it from burning. Best of both worlds.
Hold warm (optional): Place cooked slices on a wire rack set over a baking sheet in a 250°F (120°C) oven to keep them crisp while you finish the rest.
Serve like you mean it: Stack, dust with powdered sugar, drizzle generously with warm maple syrup, and top with berries or bananas. Add toasted pecans for crunch if you’re feeling extra.

Storage Tips

Fridge: Keep leftovers in an airtight container for up to 3 days.
Layer with parchment to prevent sticking.
Freezer: Cool completely, then freeze slices in a single layer. Once solid, transfer to a zip-top bag. Keeps 2–3 months.
Reheat: Toaster or 375°F (190°C) oven for 6–8 minutes keeps edges crisp.
Microwave works in a pinch, but it’ll be softer.
Make-ahead custard: Mix the custard up to 24 hours in advance and store covered in the fridge. Whisk before using.

What’s Great About This

Balanced flavor: Cinnamon-forward without tasting dusty, rounded with vanilla and a hint of nutmeg.
Perfect texture: Custardy middle, caramelized exterior—no soggy sadness.
Flexible: Works with fancy brioche or the last of a bakery loaf you forgot about. Still delicious.
Scales well: Double or triple the custard; the method stays the same.
Kid and brunch-guest proof: Familiar flavors, easy presentation, high wow-factor with minimal effort.
FYI: people will ask for seconds.

Pitfalls to Watch Out For

Using thin bread: It falls apart, soaks unevenly, and cooks into floppy pancakes. Choose thick slices.
Over-soaking: Custard-logged bread cooks gummy. Aim for “saturated but sturdy.”
Pan too hot: You’ll scorch the outside and leave the center raw.
Medium heat is your friend.
Only butter in the pan: Butter alone burns fast. The butter-and-oil combo is the move.
Skipping the salt: Tiny pinch wakes up all the sweet flavors. Don’t omit.

Alternatives

Dairy-free: Use full-fat oat milk or almond milk; swap butter for coconut oil or vegan butter.
Add an extra egg yolk for richness if desired.
High-protein twist: Replace 1/4 cup milk with Greek yogurt, whisked smooth, or add 1 scoop unflavored or vanilla whey. Whisk well to avoid clumps.
Spice swap: Try pumpkin pie spice, cardamom, or a pinch of clove. Orange zest is a sleeper hit.
Stuffed version: Spread cream cheese mixed with a little powdered sugar and cinnamon between two thin slices, then dip and cook.
Dessert for breakfast? Obviously.
Crunch coat: Press dipped slices into crushed cornflakes or cinnamon cereal before cooking for a diner-style crunch.
Health-leaning option: Use whole-grain bread, reduce sugar to 1 tablespoon, and top with yogurt and berries instead of syrup. Still great, just less sugary.

FAQ

What’s the best bread for cinnamon French toast?

Thick-cut brioche or challah wins for richness and structure.

Texas toast or sturdy country loaf works too. Avoid thin sandwich bread—too flimsy, not enough custard capacity.

Can I make this without dairy?

Yes. Use oat or almond milk and vegan butter or coconut oil.

The texture is slightly less custardy, but still excellent. Add an extra egg yolk if you want more richness.

How do I prevent soggy French toast?

Use day-old thick slices, don’t over-soak, and keep the heat at medium so the center cooks through while the outside browns. Resting finished slices on a wire rack keeps them from steaming and getting limp.

Is the heavy cream necessary?

No, but it’s a glow-up.

Cream adds body and that luxe mouthfeel. If skipping, just use all milk and you’ll still get fantastic results.

Can I bake French toast instead of pan-frying?

Yep. Arrange soaked slices on a greased sheet with a wire rack and bake at 375°F (190°C) for 12–15 minutes, flipping halfway.

Finish with a quick broil for color if needed.

How much cinnamon is too much?

More than 2 teaspoons for this amount of custard can get chalky and bitter. Stick to 1–1.5 teaspoons for a warm, balanced profile.

Why mix oil with butter in the pan?

Oil raises the smoke point so the butter doesn’t burn while you chase that perfect golden crust. It’s flavor plus function—win-win.

My Take

This cinnamon french toast recipe is the definition of low effort, high reward.

The custard is dialed in, the technique is simple, and the results are wildly consistent. If you want “brunch hero” status without juggling a dozen steps, this is your play. Try it once as written, then riff with citrus zest, crunchy cereal, or a stuffed version.

Breakfast shouldn’t be complicated—just craveable. And this delivers, every single time.