I’m sharing my soft, fluffy French toast with cinnamon butter, a recipe readers always search for under Yummy Food For Breakfast.

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I never planned to get obsessed with french toast but this soft and fluffy french toast with cinnamon butter changed that fast. I grab day old brioche or challah because it soaks flavors and still holds up, and that sticky cinnamon butter is the part you want to lick off the plate.

After bingeing weirdly specific French Toast Videos I stopped overthinking and leaned into texture instead, and wow its more than breakfast, its a little celebration. This is exactly the kind of Yummy Food For Breakfast that makes you forget the clock and go back for one more.

Ingredients

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Thick brioche or challah adds rich carbs and butter like flavor, holds soaking well.
Eggs give protein, structure and richness, make custardy interior when mixed and soaked.
Whole milk and cream add fat, calcium and creamy texture, keeps toast tender.
Granulated and brown sugar sweeten and help browning, adds caramel notes.
Cinnamon brings warm spice, little antioxidants, strong flavor that balances sweetness.
Butter prevents sticking while cooking, cinnamon butter adds sweet spicy richness, melts beautifully.
Fresh berries add brightness and fiber, maple syrup brings deep sweet syrupy finish.

Ingredient Quantities

8 slices thick bread (brioche or challah) about 1 inch thick day old works

4 large eggs

1 cup whole milk

1/2 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon fine salt

2 tablespoons unsalted butter for cooking

For the cinnamon butter 1/2 cup unsalted butter softened (1 stick)

2 tablespoons packed brown sugar

1/2 teaspoon ground cinnamon

Pinch of salt

1 teaspoon vanilla extract or 1 teaspoon maple syrup optional for the butter

Maple syrup for serving about 1 cup or to taste

Powdered sugar for dusting about 2 tablespoons optional

Fresh berries or sliced fruit about 1 cup optional

How to Make this

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1. Whisk the custard: in a wide shallow bowl beat 4 large eggs with 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt until smooth and slightly frothy.

2. Make the cinnamon butter: mash 1/2 cup softened unsalted butter with 2 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon, a pinch of salt and 1 teaspoon vanilla extract or 1 teaspoon maple syrup if you like it that way, until fluffy; set aside.

3. Prep the bread: use 8 slices thick brioche or challah about 1 inch thick; day old is best because it soaks without falling apart. Lay slices in a single layer and press each into the custard so the center soaks up the liquid.

4. Soak the slices: let each slice soak about 20 to 30 seconds per side for 1 inch bread, a little longer if the loaf is very stale; dont leave them so long they turn to mush, you want them saturated but still holding shape.

5. Heat the pan: warm a large skillet or griddle over medium low heat and add 2 tablespoons unsalted butter, swirling to coat. Medium low lets the inside cook without burning the outside.

6. Cook in batches: fry 2 to 3 slices at a time, 3 to 4 minutes per side, until deep golden and slightly crisp; flip gently and adjust heat if theyre browning too fast. Add more butter between batches.

7. Keep warm: place finished slices on a wire rack over a baking sheet in a 200 F oven to keep crisp while you finish the rest.

8. Finish and serve: top each stack with a generous pat of cinnamon butter so it melts, drizzle with about 1 cup maple syrup or to taste, dust with about 2 tablespoons powdered sugar if you want, and scatter about 1 cup fresh berries or sliced fruit.

9. Quick tips: use a wide shallow dish so bread soaks evenly, press the center during soaking for better absorption, warm your syrup and butter for faster melting, and use cast iron if you want an extra nice crust.

Equipment Needed

1. Wide shallow mixing bowl for the custard
2. Whisk (or a fork if youre in a hurry)
3. Measuring cups and spoons
4. Large skillet or griddle, cast iron works great
5. Heatproof spatula and kitchen tongs
6. Small bowl and spoon or a hand mixer for the cinnamon butter
7. Wire rack set on a baking sheet to keep slices warm and crisp
8. Butter knife or offset spatula for spreading, plus a ladle or spoon for maple syrup

FAQ

Q: What bread should I use for the best French toast? A: Use thick sliced brioche or challah about 1 inch thick, day old is perfect because it soaks up the custard without falling apart. If you only have sandwich bread, use less soak time so it does not get soggy.

Q: How long should I soak the bread in the egg mixture? A: For 1 inch day old slices, dip both sides for 20 to 30 seconds until saturated but not dripping. If your bread is very stale you can let it sit a minute per side to really absorb it. Quick tip, press the slice gently after dipping to see if it feels evenly soaked.

Q: What temperature and how long do I cook each slice? A: Heat a skillet or griddle to medium, add butter and cook about 3 to 4 minutes per side until deep golden brown. If you like exactness aim for an internal temp near 165 F, but color and feel work fine too. Keep the heat moderate so the outsides dont burn before the center cooks.

Q: How do I avoid a soggy center? A: Use day old bread, dont over soak, and cook at medium heat. Flip only once, and make sure your pan is hot enough so the crust forms quickly. If custard still seems loose add an extra egg or a little less milk next time for a firmer set.

Q: Can I make French toast ahead or freeze leftovers? A: Yes. Hold finished slices warm in a single layer on a wire rack in a 200 F oven for up to 30 to 45 minutes. For longer storage cool completely then refrigerate up to 24 hours. To freeze, flash freeze on a tray then store in a bag for up to 2 months, reheat in a 375 F oven until heated through.

Q: How long does the cinnamon butter keep and any serving tips? A: The cinnamon butter keeps in the fridge up to 2 weeks, or frozen for a few months. Roll it into a log in parchment so you can slice pats quickly. Let it sit a few minutes at room temp before serving so it spreads easy, or dot it on hot toast to melt right in.

French Toast Recipe Substitutions and Variations

Bread swap: use thick day-old sourdough, Texas toast or pain de campagne instead of brioche/challah. Keep the slices about 1 inch, they hold up better and won’t go soggy, just tastes a bit tangier.
Egg replacement: for each egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, whisk and let sit 5 minutes to gel. Works as a binder and makes it vegan, but the toast will be slightly denser.
Milk and cream swap: replace 1 cup whole milk + 1/2 cup heavy cream with 1 1/2 cups half and half, or 1 1/2 cups full fat oat or coconut milk for dairy free; to mimic the richness add 1 tablespoon melted butter or neutral oil per cup of plant milk.
Cinnamon butter alternative: swap the cinnamon butter for 1/2 cup softened cream cheese mixed with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon, or use mascarpone or a nut butter plus a drizzle of maple for a different but tasty spread.

Pro Tips

– Let the custard sit a few minutes after you mix it and then strain it through a sieve. It knocks out bubbles and lumps so the bread soaks evenly, and your final slices wont have weird soggy spots.

– Soak in short bursts and test the corner, dont let the bread turn to mush. If your loaf is extra stale give it a few more seconds, but keep checking by lifting a corner to see if liquid still drips.

– Use a hot pan but keep the heat on medium low, and add a tiny splash of neutral oil with the butter so it wont burn as fast. Flip only once when a deep golden crust has formed, that helps keep the inside tender and the outside crisp.

– Make the cinnamon butter a few hours ahead and chill, then whip it again with a fork before serving so it’s fluffy and spreads easier. You can tuck it into the oven for a minute on the hot toast to get that perfect melt.

– Keep finished slices on a wire rack in a warm oven single layer, not stacked; if they soften while you finish the batch, pop them back in a hot pan or oven for 30 to 60 seconds to revive the crispness.

French Toast Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my soft, fluffy French toast with cinnamon butter, a recipe readers always search for under Yummy Food For Breakfast.

Servings

servings

Calories

1420

kcal

Equipment: 1. Wide shallow mixing bowl for the custard
2. Whisk (or a fork if youre in a hurry)
3. Measuring cups and spoons
4. Large skillet or griddle, cast iron works great
5. Heatproof spatula and kitchen tongs
6. Small bowl and spoon or a hand mixer for the cinnamon butter
7. Wire rack set on a baking sheet to keep slices warm and crisp
8. Butter knife or offset spatula for spreading, plus a ladle or spoon for maple syrup

Ingredients

8 slices thick bread (brioche or challah) about 1 inch thick day old works
4 large eggs
1 cup whole milk
1/2 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 tablespoons unsalted butter for cooking
For the cinnamon butter 1/2 cup unsalted butter softened (1 stick)
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
1 teaspoon vanilla extract or 1 teaspoon maple syrup optional for the butter
Maple syrup for serving about 1 cup or to taste
Powdered sugar for dusting about 2 tablespoons optional
Fresh berries or sliced fruit about 1 cup optional

Directions

Whisk the custard: in a wide shallow bowl beat 4 large eggs with 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon fine salt until smooth and slightly frothy.
Make the cinnamon butter: mash 1/2 cup softened unsalted butter with 2 tablespoons packed brown sugar, 1/2 teaspoon ground cinnamon, a pinch of salt and 1 teaspoon vanilla extract or 1 teaspoon maple syrup if you like it that way, until fluffy; set aside.
Prep the bread: use 8 slices thick brioche or challah about 1 inch thick; day old is best because it soaks without falling apart. Lay slices in a single layer and press each into the custard so the center soaks up the liquid.
Soak the slices: let each slice soak about 20 to 30 seconds per side for 1 inch bread, a little longer if the loaf is very stale; dont leave them so long they turn to mush, you want them saturated but still holding shape.
Heat the pan: warm a large skillet or griddle over medium low heat and add 2 tablespoons unsalted butter, swirling to coat. Medium low lets the inside cook without burning the outside.
Cook in batches: fry 2 to 3 slices at a time, 3 to 4 minutes per side, until deep golden and slightly crisp; flip gently and adjust heat if theyre browning too fast. Add more butter between batches.
Keep warm: place finished slices on a wire rack over a baking sheet in a 200 F oven to keep crisp while you finish the rest.
Finish and serve: top each stack with a generous pat of cinnamon butter so it melts, drizzle with about 1 cup maple syrup or to taste, dust with about 2 tablespoons powdered sugar if you want, and scatter about 1 cup fresh berries or sliced fruit.
Quick tips: use a wide shallow dish so bread soaks evenly, press the center during soaking for better absorption, warm your syrup and butter for faster melting, and use cast iron if you want an extra nice crust.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.