Cinnamon Vanilla Custard French Toast

Quick Recipe Version (TL;DR)

• Yield: 4 servings, 2 slices each
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 8 thick slices day-old brioche, challah, or Texas toast, about 1 inch thick
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground nutmeg, optional
• 3 tablespoons unsalted butter, divided, for the pan
• 1 tablespoon neutral oil, divided, for the pan
• Powdered sugar, fresh berries, and warm maple syrup, for serving

Do This

• 1. Heat the oven to 300°F and place a wire rack on a baking sheet to keep cooked slices warm.
• 2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, salt, and optional nutmeg until smooth.
• 3. Soak each bread slice for 30 seconds per side, letting the custard absorb without making the bread fall apart.
• 4. Heat a large skillet or griddle over medium-low heat, about 325°F, and add a little butter plus oil.
• 5. Cook French toast for 3 to 4 minutes per side, until deeply golden and set in the center.
• 6. Transfer cooked slices to the warm oven while you finish the remaining batches.
• 7. Serve warm with powdered sugar, berries, maple syrup, and a small pat of butter if desired.

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Why You’ll Love This Recipe

• Custardy inside, golden outside: Thick bread soaks up the cinnamon-vanilla mixture and fries to a lightly crisp, buttery finish.
• Perfect for brunch: It feels special enough for weekends, holidays, or guests, but the method is simple and reliable.
• Easy to customize: Top it with powdered sugar, fresh berries, warm maple syrup, whipped cream, or a fruit compote.
• Great use for day-old bread: Slightly stale brioche or challah gives the best texture because it absorbs custard without becoming soggy.

Grocery List

• Produce: 1 1/2 cups fresh berries, such as strawberries, blueberries, raspberries, or blackberries
• Dairy: 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 3 tablespoons unsalted butter
• Bakery: 8 thick slices day-old brioche, challah, or Texas toast, about 1 inch thick
• Pantry: Granulated sugar, pure vanilla extract, ground cinnamon, fine salt, ground nutmeg, neutral oil, powdered sugar, maple syrup

Full Ingredients

For the Cinnamon Vanilla Custard

• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons granulated sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground nutmeg, optional but recommended

For the French Toast

• 8 thick slices day-old brioche, challah, or Texas toast, about 1 inch thick
• 3 tablespoons unsalted butter, divided
• 1 tablespoon neutral oil, such as canola, avocado, or vegetable oil, divided

For Serving

• 2 tablespoons powdered sugar, for dusting
• 1 1/2 cups fresh berries, sliced if large
• 1/2 cup warm maple syrup
• 2 tablespoons softened butter, optional, for serving

Step-by-Step Instructions

Step 1: Prepare the bread and warm the oven

Heat the oven to 300°F. Set a wire rack inside a rimmed baking sheet. This lets the finished French toast stay warm without steaming and turning soggy while the remaining slices cook.

If your bread is very fresh and soft, place the slices on the rack and bake them in the 300°F oven for 6 minutes, flipping halfway through. You are not trying to toast the bread, just dry the surface slightly so it can soak up the custard evenly. If your bread is already day-old or slightly dry, you can skip this drying step.

Step 2: Whisk the cinnamon vanilla custard

In a wide shallow dish, pie plate, or 9-by-13-inch baking dish, whisk together the 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1/4 teaspoon fine salt, and 1/8 teaspoon nutmeg, if using.

Whisk for about 45 seconds, until the eggs are fully blended and no streaks of egg white remain. Cinnamon tends to float, so whisk again briefly right before soaking each batch of bread.

Step 3: Soak the bread

Place 1 or 2 slices of bread into the custard at a time, depending on the size of your dish. Soak each slice for 30 seconds per side. The bread should feel saturated but still sturdy when you lift it.

If using very dense or extra-dry bread, soak for up to 45 seconds per side. If using soft sandwich-style bread, reduce the soaking time to 15 to 20 seconds per side so it does not collapse. Let excess custard drip back into the dish before moving the bread to the pan.

Step 4: Heat the pan

Place a large nonstick skillet, cast-iron skillet, or griddle over medium-low heat. If using an electric griddle, set it to 325°F. Let it preheat for 3 minutes.

Add 1 teaspoon neutral oil and 1 teaspoon butter for each batch of 2 slices. The oil helps prevent the butter from burning, while the butter gives the French toast its classic rich flavor. When the butter is melted and lightly bubbling, the pan is ready.

Step 5: Cook until golden and custardy

Add the soaked bread slices to the hot pan in a single layer. Cook for 3 to 4 minutes on the first side, until the bottom is deep golden brown and the edges look slightly set.

Flip carefully with a wide spatula and cook the second side for another 3 to 4 minutes. The French toast should be browned on both sides, lightly crisp at the edges, and soft but not wet in the center. If the bread browns too quickly, lower the heat slightly; if it stays pale after 4 minutes, increase the heat just a little.

Step 6: Keep warm and repeat

Transfer the cooked French toast to the prepared wire rack and place it in the 300°F oven while you cook the remaining slices. Repeat with the rest of the bread, adding more butter and oil to the pan as needed.

For the cleanest flavor, wipe out any dark butter bits between batches with a folded paper towel, then add fresh butter and oil before continuing.

Step 7: Finish and serve

Arrange the warm French toast on plates or a serving platter. Dust with 2 tablespoons powdered sugar, scatter over 1 1/2 cups fresh berries, and serve with 1/2 cup warm maple syrup on the side or drizzled over the top.

For a classic brunch-style presentation, add a small pat of softened butter to each serving and let it melt into the warm, cinnamon-scented slices just before serving.

Pro Tips

• Use thick bread: Slices about 1 inch thick are ideal. Thin bread soaks too fast and can become limp.
• Choose day-old bread when possible: Slightly dry brioche or challah absorbs custard more evenly and gives a creamy center without sogginess.
• Cook gently: Medium-low heat, or about 325°F on a griddle, gives the custard time to set before the outside gets too dark.
• Whisk between batches: Cinnamon floats to the surface, so give the custard a quick whisk before soaking more bread.
• Do not overcrowd the pan: Leave at least 1 inch between slices so they brown instead of steam.

Variations

• Orange Cinnamon French Toast: Add 1 teaspoon finely grated orange zest to the custard for a bright, fragrant twist.
• Brown Sugar Custard: Replace the granulated sugar with 2 tablespoons packed light brown sugar for a deeper caramel flavor.
• Berry Cheesecake Style: Serve with fresh berries, a spoonful of sweetened cream cheese, and maple syrup for a richer brunch plate.

Storage & Make-Ahead

Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F oven for 8 to 10 minutes, or in a toaster oven until warmed through and lightly crisp. To freeze, cool the slices completely, place parchment paper between them, and freeze in a freezer-safe bag for up to 2 months. Reheat from frozen in a 375°F oven for 12 to 15 minutes. For make-ahead prep, whisk the custard up to 24 hours in advance and refrigerate it in a covered container; whisk well before using. For the best texture, soak the bread right before cooking rather than leaving it in the custard overnight.

Nutrition (per serving)

Approximate nutrition per serving, based on 2 slices French toast with berries and powdered sugar but without extra butter or maple syrup: 520 calories, 22 g fat, 10 g saturated fat, 62 g carbohydrates, 4 g fiber, 20 g sugar, 17 g protein, and 520 mg sodium. Nutrition will vary depending on the bread, toppings, and amount of syrup used.