Cinnamon French Toast Maple Syrup
There are some aromas that instantly transport you to a place of comfort and warmth, and for me, the smell of cinnamon and melting butter is right at the top of that list. On a slow weekend morning, when there’s no rush to be anywhere, we often find ourselves reaching for the ingredients to make this Cinnamon French Toast. It’s more than just a breakfast; it’s a small ritual that makes the day feel special. I’ve been making this for over 10 years, and it never disappoints, turning simple bread and eggs into something truly wonderful.
This isn’t just any French Toast recipe. It’s the result of years of small tweaks and happy experiments in my kitchen. The secret lies in the custard – it’s rich with egg yolks, double cream, and a generous amount of cinnamon and vanilla, which soaks perfectly into thick slices of brioche. When fried in butter, the outside develops a beautiful, crisp, caramelised crust, while the inside remains unbelievably soft and custardy, almost like a bread pudding. Drizzled with warm maple syrup, it’s the kind of breakfast that gets everyone to the table with a smile.
It works wonderfully for a lazy Sunday brunch with family, a special breakfast in bed, or even a comforting ‘breakfast-for-dinner’ meal. If you’re looking for other satisfying meals for a relaxed weekend, our Cheesy Tuna Melt Sandwich Recipe is another firm favourite in our house. But first, let’s get that frying pan ready for the best French Toast you’ll ever make.
Recipe Overview
This Cinnamon French Toast Maple Syrup Recipe delivers everything you could want from this brunch staple. The custard is rich and flavourful, ensuring every slice is soaked in a fragrant mix of cinnamon, vanilla, and nutmeg. After testing this recipe five times, I finally got the custard-to-bread ratio just right to avoid any sogginess while maximising flavour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people (8 slices)
- Difficulty: Easy
Why You’ll Love This Cinnamon French Toast Maple Syrup Recipe
- Exceptional Texture and Flavour: The use of both milk and double cream creates a custard that makes the bread incredibly tender and rich. The cinnamon isn’t just an afterthought; it’s balanced with a hint of nutmeg and vanilla for a warm, aromatic finish.
- Ready in Under 30 Minutes: From whisking the custard to plating the golden-brown toast, the entire process comes together in about 25 minutes, making it a brilliant option for a satisfying morning meal without a long wait.
- A Truly Flexible Recipe: While I adore using brioche, this recipe is very forgiving. Thick-cut challah, sourdough, or even a sturdy white farmhouse loaf will work beautifully. You can also adjust the spices to your liking.
- Ideal for Weekend Indulgence: This is the recipe we turn to for leisurely Saturday mornings, special birthday breakfasts, or when we have guests staying over. It feels luxurious but is completely straightforward to make.
- Family Tested and Approved: My children always ask for this, specifically with a side of crispy bacon and fresh berries. It’s one of those recipes that always gets compliments and disappears from the plate in minutes.
Ingredients You’ll Need
The quality of your ingredients really shines through in a simple recipe like this. I always opt for good quality, thick-cut brioche as it soaks up the custard without falling apart. For the vanilla, using a proper extract like Nielsen-Massey, rather than essence, makes a noticeable difference to the final flavour.
- 8 thick slices (about 2cm thick) of day-old brioche or challah bread
- 3 large free-range eggs
- 120ml full-fat milk
- 60ml double cream
- 1 tbsp caster sugar
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 tsp pure vanilla extract
- A tiny pinch of salt
- 50g unsalted butter, for frying
- Good quality maple syrup, for serving
- Fresh berries (optional, for serving)
- Icing sugar (optional, for dusting)
Elena’s Tip: Using day-old bread is a non-negotiable step for me. Fresher bread is too soft and can become soggy when soaked. Stale bread is drier and thirstier, allowing it to absorb the perfect amount of custard for a fluffy interior and crisp exterior.
How to Make This Cinnamon French Toast Maple Syrup Recipe
The process is quite simple, but the key is not to rush the stages. Giving the bread just enough time to soak and managing the heat of the pan are the two things that will guarantee success. Let’s walk through it together.
- Prepare the Custard: In a wide, shallow dish (a pie dish or baking tray works well), whisk together the 3 large eggs until the yolks and whites are fully combined. Add the 120ml milk, 60ml double cream, 1 tbsp caster sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, and the pinch of salt. Whisk everything thoroughly until smooth and slightly frothy.
- Soak the Bread: Lay the slices of brioche in the custard mixture in a single layer. Let them soak for about 30-45 seconds on each side. You want the bread to absorb the liquid but not become completely saturated and fall apart. What works best for me is to press down gently with my fingertips to ensure it’s soaking evenly. Remove the slices and let any excess drip off before placing them on a wire rack.
- Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the unsalted butter and let it melt until it starts to foam. Swirl it around to coat the bottom of the pan.
- Fry the First Batch: Carefully place 2-3 slices of the soaked bread into the hot pan, ensuring you don’t overcrowd it. Cook for 2-3 minutes on the first side, until the bottom is a deep golden brown and beautifully crisp.
- Flip and Finish: Using a spatula, flip the slices over and cook for another 2-3 minutes on the other side until it matches the first. The bread should feel slightly firm on the outside but still soft in the middle.
- Keep Warm and Repeat: Transfer the cooked French toast to a plate and keep it warm in a low oven (around 100°C) while you cook the remaining batches. Add more butter to the pan for each new batch.
- Serve Immediately: Once all the slices are cooked, serve them straight away. Stack them high on plates, drizzle generously with warm maple syrup, and top with fresh berries and a light dusting of icing sugar if you wish.
Tips From My Kitchen
- Temperature Control is Key: Don’t have the heat too high. A medium heat allows the butter to foam without burning and gives the custard inside the bread enough time to cook through. If the pan is too hot, the outside will burn before the centre is cooked.
- The Secret Step: Don’t skip the tiny pinch of salt in the custard. I learned that, just as in baking, a little salt enhances all the other flavours, balancing the sweetness of the sugar and maple syrup and making the cinnamon and vanilla pop. You can learn more about how custard mixtures work on sites like Serious Eats.
- Make-Ahead Custard: If you’re planning a special brunch and want to get ahead, you can whisk the custard mixture together the night before. Just cover it and keep it in the fridge. Give it a quick whisk before you use it the next morning.
- Storage and Reheating: Leftover French toast can be stored in an airtight container in the fridge for up to 2 days. To reheat, I find the best way is to pop the slices in a toaster or under a hot grill for a minute or two until warmed through and crisp again.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Wide, shallow dish (for soaking the bread)
- Whisk
- Spatula or fish slice
- Wire rack
Common Mistakes to Avoid
- Over-soaking the Bread: Soaking the bread for too long is the fastest way to a soggy, sad result. Stick to under a minute per side. The goal is for the custard to penetrate, not dissolve the bread structure.
- The Wrong Pan Temperature: If your pan is too cool, the bread will absorb the butter and become greasy. If it’s too hot, the butter will burn and the toast will blacken on the outside while remaining raw inside. Aim for a consistent medium heat where the butter sizzles and foams gently.
- Using Thin Sliced Bread: Standard sandwich bread is just too flimsy for this. It can’t hold the rich custard and will likely fall apart. You need sturdy, thick slices (at least 2cm) to get that signature soft centre and crisp crust. Historically, French toast was designed as a way to use up stale bread, which is naturally sturdier.
Delicious Variations to Try
While this classic cinnamon version is our go-to, it’s also a fantastic base for getting creative. Here are a few variations we enjoy:
- Orange and Cardamom: Add the finely grated zest of one orange and 1/4 teaspoon of ground cardamom to the custard mixture for a wonderfully fragrant and slightly exotic twist.
- Stuffed French Toast: Create a pocket in each slice of bread and fill it with a mixture of cream cheese and raspberry jam, or even a spoonful of chocolate-hazelnut spread, before soaking and frying.
- Dairy-Free Option: This recipe works well with dairy-free alternatives. Substitute the milk and cream for a creamy oat milk or almond milk, and use a good quality dairy-free butter block for frying.
What to Serve With This Cinnamon French Toast
This dish is a star on its own, but a few accompaniments can elevate it even further. Here are some of our favourites:
- Crispy Streaky Bacon: The salty, smoky flavour of crispy bacon provides a fantastic contrast to the sweet, soft French toast. It’s a classic pairing for a reason!
- A Dollop of Yoghurt: A spoonful of thick Greek yoghurt or tangy crème fraîche cuts through the richness and adds a lovely creamy element.
- A Good Cup of Coffee: A freshly brewed pot of strong coffee or a frothy cappuccino is the ideal drink pairing for this indulgent breakfast.
Frequently Asked Questions
Cinnamon French Toast Maple Syrup Recipe
Ingredients
Method
- Prepare the Custard: In a wide, shallow dish (a pie dish or baking tray works well), whisk together the 3 large eggs until the yolks and whites are fully combined. Add the 120ml milk, 60ml double cream, 1 tbsp caster sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp vanilla extract, and the pinch of salt. Whisk everything thoroughly until smooth and slightly frothy.
- Soak the Bread: Lay the slices of brioche in the custard mixture in a single layer. Let them soak for about 30-45 seconds on each side. You want the bread to absorb the liquid but not become completely saturated and fall apart. What works best for me is to press down gently with my fingertips to ensure it's soaking evenly. Remove the slices and let any excess drip off before placing them on a wire rack.
- Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the unsalted butter and let it melt until it starts to foam. Swirl it around to coat the bottom of the pan.
- Fry the First Batch: Carefully place 2-3 slices of the soaked bread into the hot pan, ensuring you don't overcrowd it. Cook for 2-3 minutes on the first side, until the bottom is a deep golden brown and beautifully crisp.
- Flip and Finish: Using a spatula, flip the slices over and cook for another 2-3 minutes on the other side until it matches the first. The bread should feel slightly firm on the outside but still soft in the middle.
- Keep Warm and Repeat: Transfer the cooked French toast to a plate and keep it warm in a low oven (around 100°C) while you cook the remaining batches. Add more butter to the pan for each new batch.
- Serve Immediately: Once all the slices are cooked, serve them straight away. Stack them high on plates, drizzle generously with warm maple syrup, and top with fresh berries and a light dusting of icing sugar if you wish.
Notes
I truly hope you and your loved ones enjoy this Cinnamon French Toast Maple Syrup Recipe as much as we do. It’s a simple pleasure that brings so much joy to our weekend table, and I have a feeling it will do the same for yours. If you’re looking for another straightforward meal, our Simple Egg Fried Rice For Dinner is always a hit. Please do leave a comment below and let me know how you get on – I love hearing from you! Happy cooking, Elena.
