Old-School French Toast with Cinnamon Sugar
A classic American diner-style French toast: thick slices of bread soaked in a vanilla-cinnamon custard, griddled in butter until golden, then finished with a simple cinnamon-sugar shower. Crisp edges, tender centers, and the nostalgic flavor that made weekend breakfasts famous.
French toast is a practical classic—an old technique for turning day-old bread into something luxurious with eggs and milk. The key is using sturdy, slightly stale bread so it absorbs custard without falling apart. Cook it gently in butter to set the custard through, then add cinnamon sugar while it’s hot so it clings. This is the old-school method you’ll recognize from American home kitchens and diners alike.
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Servings
4
Ingredients
French Toast
- •8 thick slices day-old brioche, challah, or Texas toast (about 3/4 to 1 inch thick)
- •4 large eggs
- •1 cup whole milk
- •1/4 cup heavy cream (optional, for richer custard)
- •2 tbsp granulated sugar
- •2 tsp vanilla extract
- •1 tsp ground cinnamon
- •1/4 tsp kosher salt
- •2 to 3 tbsp unsalted butter, plus more as needed for the pan
Cinnamon Sugar & Serving
- •1/4 cup granulated sugar
- •1 1/2 tsp ground cinnamon
- •Maple syrup, for serving
- •Powdered sugar, for serving (optional)
- •Fresh berries, for serving (optional)
Instructions
- 1
Make the cinnamon sugar: In a small bowl, mix the 1/4 cup sugar with 1 1/2 teaspoons cinnamon. Set aside.
- 2
Mix the custard: In a wide shallow dish (like a pie plate), whisk together eggs, milk, heavy cream (if using), 2 tablespoons sugar, vanilla, 1 teaspoon cinnamon, and salt until fully combined.
- 3
Preheat the skillet: Heat a large skillet or griddle over medium heat. Add about 1 tablespoon butter and let it melt and foam (but not brown aggressively).
- 4
Soak the bread: Dip 1–2 slices at a time into the custard, letting each side soak about 10–15 seconds. Lift and let excess drip back into the dish. (Sturdier bread can take a slightly longer soak; very soft bread should be quicker.)
- 5
Cook: Place soaked bread on the hot buttered skillet. Cook 2–4 minutes per side, until deep golden brown and set through the center. Adjust heat as needed—too hot browns the outside before the custard cooks.
- 6
Finish with cinnamon sugar: While the toast is still hot, sprinkle both sides lightly with cinnamon sugar so it adheres. Add more butter to the pan between batches as needed.
- 7
Serve: Plate immediately and serve with maple syrup. Add powdered sugar and berries if you like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.