Mom's Best Recipes
Recipe

Easy French Toast with Cinnamon

Golden, cozy French toast with warm cinnamon flavor, crisp edges, and a custardy center. Fast enough for weekdays, special enough for slow weekends.

Author By Matt Campbell
4.8
A stack of golden brown cinnamon French toast on a plate with a pat of butter melting on top and maple syrup drizzled over
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French toast is the breakfast that makes your kitchen smell like you have your life together. Cinnamon in the batter, butter in the pan, and that first slice with crisp edges and a soft center. It’s cozy carbs with a tiny bit of swagger.

This is my no-fuss, reliable version: accessible ingredients, clear steps, and a couple of small tricks that take it from “fine” to “why is this so good.” The goal is simple: a custardy middle without soggy bread, and a warm cinnamon flavor that actually shows up.

A shallow bowl of egg and milk mixture with cinnamon being whisked together on a kitchen counter

Why It Works

  • Cinnamon that tastes intentional: Whisking cinnamon with sugar and a pinch of salt first helps it distribute evenly instead of clumping and floating on top.
  • Crisp edges, tender center: Medium heat plus butter gives you browning without scorching, and a quick soak keeps the inside custardy.
  • Works with what you have: Any sturdy bread works, and you can scale it up for a crowd without turning your stove into chaos.
  • Make-ahead friendly: Leftovers reheat well in the toaster or oven so nothing sad happens to your morning.

Pairs Well With

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Storage Tips

How to Store and Reheat

Fridge: Let slices cool completely, then store in an airtight container for up to 3 days. If stacking, separate with parchment paper so they don’t steam and go mushy.

Freezer: Freeze slices in a single layer on a sheet pan until firm, then transfer to a freezer bag. Keep up to 2 months for best quality.

Best reheating method (crisp again):

  • Toaster: Pop slices in on a medium setting. This is the quickest way to bring back the edges.
  • Oven: 350°F for 8 to 12 minutes on a wire rack set over a sheet pan.
  • Skillet: Rewarm in a lightly buttered pan over medium-low, 1 to 2 minutes per side.

Avoid: The microwave, unless you like soft, steamy French toast. If you must, do 15 to 20 seconds and then finish in the toaster.

Common Questions

Common Questions

What is the best bread for French toast?

Use thick-sliced, sturdy bread: brioche, challah, Texas toast, or a sturdy white sandwich bread. Aim for about 3/4 to 1 inch thick. Slightly stale bread is ideal because it soaks up custard without collapsing.

How do I keep French toast from getting soggy?

Three things: use thicker bread, do a quick soak (10 to 15 seconds per side for most breads), and cook on medium heat so the inside sets before the outside goes too dark. Also, do not overcrowd the pan.

Can I make the batter ahead of time?

Yes. Whisk it, cover it, and refrigerate up to 24 hours. Rewhisk before dipping because cinnamon can settle. For food safety, keep it chilled promptly and do not leave the custard at room temperature.

Can I skip the sugar?

You can, but a little sugar helps browning and rounds out the cinnamon. If you skip it, bump the salt slightly and plan on syrup or fruit for sweetness.

How do I keep finished slices warm for a crowd?

Hold cooked slices on a wire rack over a sheet pan in a 200°F oven. This keeps them warm and prevents steaming, which is the enemy of crisp edges.

What toppings go best with cinnamon French toast?

  • Maple syrup and salted butter
  • Greek yogurt and berries
  • Peanut butter and banana
  • Apple slices sautéed with a little butter and cinnamon

I started making French toast when I realized the “fancy breakfast” bar is basically just: eggs, milk, bread, and confidence. Cinnamon was the first upgrade I learned that made it feel like something you would pay for, even when you are using whatever loaf is hanging out on the counter. Now it is my go-to when I want a win before noon, or when we have bread that is one day away from becoming croutons. The smell alone does half the work.