Cozy Cinnamon French Toast (Café-Style)

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Good French toast is crisp and golden on the outside and soft and custardy inside, never soggy. The secret is mostly the bread, plus a short soak and a medium pan instead of a screaming-hot one. This version leans cozy with plenty of cinnamon and a little nutmeg, like the weekend special at a neighborhood café.

🎄 Planning a holiday morning? See all our holiday coffee drinks + cozy brunch menu.

Pick the right bread

Thick slices of brioche or challah are the gold standard because they’re rich and sturdy. Day-old bread is even better: it soaks up custard without falling apart. If your bread is fresh, leave the slices out for an hour or toast them lightly in a low oven first. Thin sandwich bread turns soggy fast.

The custard ratio

About one egg and 1/4 cup of milk for every two slices of bread gives a custard that sets in the center without tasting eggy. Whisk well so you don’t get streaks of cooked egg white on the toast.

Don’t rush the pan

Medium heat (around 350°F on a griddle) gives the center time to set while the outside caramelizes. Too hot and the outside burns before the middle cooks; too low and the bread steams and goes limp. Wipe the pan and add fresh butter between batches so the butter doesn’t burn.

Serving ideas

• Maple syrup and fresh berries (the classic)
• Sliced bananas and a drizzle of honey
• A spoonful of pumpkin butter in the fall
• Bacon on the side, or make it a brunch spread with our breakfast sandwich

Make ahead and reheat

Cooked French toast freezes well. Cool it on a rack, freeze in a single layer, then bag it. Reheat straight from frozen in a toaster or a 375°F oven for about 10 minutes. Pair it with a homemade pumpkin spice latte for the full café-at-home morning.

Cozy Cinnamon French Toast

Thick, custardy cinnamon French toast with crisp golden edges, the kind you get at a good neighborhood café.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 8 slices thick bread 3/4 to 1 inch; brioche, challah or day-old bread
• 4 large eggs
• 1 cup milk 240 ml
• 2 tbsp sugar brown or white
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 pinch salt
• 2 tbsp butter for the pan, plus more as needed
• maple syrup, berries and powdered sugar for serving

Method

 

1. Whisk the eggs, milk, sugar, cinnamon, nutmeg, vanilla and salt in a shallow dish until no streaks of egg remain.
2. Heat a large skillet or griddle over medium heat (about 350°F / 175°C) and melt a little butter.
3. Dip each slice in the custard for 10 to 20 seconds per side. Give stale or very thick bread a little longer so it soaks through.
4. Cook 2 to 3 minutes per side, until deep golden and the center feels set when pressed. Add butter between batches.
5. Keep finished slices warm on a rack in a 200°F (95°C) oven while you cook the rest. Serve with maple syrup, berries and a dusting of powdered sugar.

Notes

Best bread: slightly stale brioche or challah soaks up custard without falling apart. Fresh, thin sandwich bread turns soggy.

Make it a bake: layer soaked bread cubes in a buttered 9×13 pan, chill overnight and bake at 350°F for 35 to 45 minutes.

🍩 Want something sweet with your coffee? Our sister site Blue Bear Donuts has easy baked mini donuts, pumpkin spice donuts and classic glazed donuts.

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