French Toast Recipe

5 from 2 votes

French Toast Recipe loaded with custardy, tender bread, fresh whipped cream, sweet berries, and an incredible caramel syrup inspired by a local bakery.

Prep Time25

Cook Time15

Total Time40

Course: Breakfast, Brunch, Dessert

Cuisine: American, Vegetarian

Keyword: french toast, French Toast Recipe

Servings: large pieces French toast

Author: Chelsea Lords

Cost: $7.83

Equipment

Electric griddle or large skillet
Stand mixer or hand mixer

Ingredients

French Toast

2 tablespoons unsalted butter
1 loaf cinnamon-sugar swirled bread un-sliced if possible, see note 1
6 large eggs
1/2 cup whole milk or 1% or 2% in a pinch
1 teaspoon ground cinnamon
3/4 teaspoon salt
1-1/2 teaspoons vanilla extract
1 tablespoon light brown sugar firmly packed

Caramel Syrup

1/2 cup (8 tablespoons) unsalted butter
1 cup light brown sugar lightly packed
1/2 cup heavy cream
2 teaspoons vanilla extract

Serve with

1/2 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
sliced strawberries or medley of berries, for serving

US - Metric

Instructions

Caramel Syrup

Combine the butter, brown sugar, and cream in a small pot over medium heat. Cook for 5 to 8 minutes, stirring occasionally, until smooth and thickened. Remove from heat, stir in the vanilla, and let cool slightly before serving.

French Toast

Slice the cinnamon bread into 8 even slices, about 3/4 to 1 inch thick. In a large bowl, whisk together the eggs, milk, cinnamon, salt, vanilla, and brown sugar until smooth and fully combined.
Preheat an electric griddle to 325°F or heat a large skillet over medium heat. Dip each slice of bread into the batter, coating both sides. Let excess batter drip off.
Add 1 tablespoon butter to the skillet or griddle and melt. Place the coated bread on the hot surface, leaving about 1 inch of space between slices so they cook evenly. Cook 3 to 4 minutes per side, until both sides are golden brown.
Transfer cooked French toast to a wire rack or serving plate. Wipe the skillet or griddle with a paper towel and add the remaining tablespoon of butter before cooking the next batch. French toast is best served immediately. If it sits on plates too long, steam can make it soggy.

Serving

Add the heavy cream and powdered sugar to a cold bowl fitted to a stand mixer. Whisk on high speed until medium to stiff peaks form, about 1 to 3 minutes. Do not overmix. Stir in the vanilla and, if desired, a tiny pinch of salt.
Serve the French toast right off the griddle with fresh whipped cream and thinly sliced strawberries. Drizzle with caramel syrup and eat right away!

Video

Notes

Note 1: If you’re aiming to authentically copy the bakery’s French Toast, you’ll want to use the bread they use: Chunky Cinnamon Bread. I love picking up a few loaves, using one for this recipe, and freezing the others for later. If you don’t have access to that bread, here are alternatives I’ve tried and loved:

Brioche bread
Challah
French bread (a sturdy loaf works best)
Bakery-fresh cinnamon bread
Cinnamon swirl bread

If the bread is not already sliced, the ideal thickness is 3/4 up to 1-inch thick.

Nutrition Note: Nutrition information will be greatly affected by the type of bread you use.

Storage: Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for the best texture. Store caramel syrup separately and warm before serving.

Nutrition