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Golden cinnamon French toast topped with raspberries and syrup

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
Cook Time 15 minutes
Total Time 25 minutes
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 9x13 pan, chill overnight and bake at 350°F for 35 to 45 minutes.