Cinnamon French Toast
Golden skillet French toast flavored with cinnamon and vanilla. Serve it warm with pure maple syrup for a classic American breakfast.
- American
- American breakfast
- breakfast
- cinnamon
- French toast
- skillet
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
White sandwich bread · 8 Count
Sara Lee Sandwich White Bread
Sale
33%
Details
Large eggs · 4 Count
Kroger® Grade A Large White Eggs
33%
Details
Pure maple syrup · 0.5 Cup
Anderson's Pure Maple Syrup
Sale
25%
Details
Whole milk · 0.67 Cup
Kroger® Vitamin D Whole Milk Half Gallon
8%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
Details
Ground cinnamon · 1 Teaspoon
Smart Way™ Ground Cinnamon
5%
Details
Vanilla extract · 1 Teaspoon
Beyond Good Pure Vanilla Extract
4%
Details
Table salt · 0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- White sandwich bread-8 slices
- Large eggs-4 count
- Whole milk-2/3 cup
- Pure maple syrup-1/2 cup
- Unsalted butter-2 tablespoons
- Ground cinnamon-1 teaspoon
- Vanilla extract-1 teaspoon
- Table salt-1/4 teaspoon
Whisk the eggs with the cinnamon, vanilla, and salt in a shallow bowl until well combined. Whisk in the milk until the custard is smooth.
Wash hands and any utensils that contact the raw egg custard.
Heat a large skillet over medium heat. Melt 1/2 tablespoon butter and swirl it across the skillet.
Keep the skillet handle turned inward and use caution around hot butter.
Dip 2 bread slices into the custard, coating both sides for about 5 seconds per side. Let the excess drip away so the bread is soaked but not soggy.
Wash hands and any utensils that contact the raw egg custard.
Place the dipped bread in the skillet. Cook until the underside is golden brown, about 2 to 3 minutes, then flip and cook the second side for 2 to 3 minutes until golden and the center is set.
Cook the French toast until the egg custard is fully set with no wet egg remaining in the center.
Repeat the dipping and cooking process with the remaining bread, using 1/2 tablespoon butter per batch. Adjust the heat as needed to keep the butter from burning and achieve even browning.
Adjust the heat to keep the butter from burning and use caution around the hot skillet.
Divide the French toast among plates and serve immediately with 2 tablespoons maple syrup per serving.
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