Cinnamon Toast French Toast

My Favorite Weekend Brunch: Cinnamon Toast French Toast

Weekends are precious. They're a time for slowing down, for lingering over coffee, and for savoring delicious meals made with love. This Cinnamon Toast French Toast recipe has become a staple in our home, a breakfast (or brunch!) that’s as much about the process as it is about the outcome. It's the perfect blend of comforting familiarity and surprising elegance, a dish that always impresses, whether it’s a casual family gathering or a more sophisticated get-together with friends.

What makes this French toast so special? It’s not just the wonderfully spiced and crispy cinnamon toast base – although that’s a major contributor! – but the ease of preparation. I often assemble this the night before, which is a game-changer for busy weekend mornings. Imagine waking up to the smell of cinnamon and baked goodness already filling your kitchen. It’s pure magic, and a stress-free way to start the day. The recipe itself is simple enough for even novice bakers to tackle, with easily sourced ingredients that most people have on hand. It’s a testament to the fact that sometimes, the most memorable meals are the ones that are the most effortlessly delicious.

The beauty of this recipe is its adaptability. Feel free to experiment with different types of bread – challah, brioche, or even Texas toast would work wonderfully. And the toppings are endless! While the classic maple syrup is always a winner, I’ve also been known to top it with fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar. The possibilities are truly endless.

Beyond the deliciousness and ease, this dish holds a special place in my heart. It reminds me of lazy Saturday mornings spent with family, the clatter of plates and laughter filling the air. It’s a recipe that evokes a sense of warmth and togetherness, a feeling that’s worth more than any fancy restaurant meal. It’s the kind of breakfast that nourishes not just the body, but the soul.

This isn't just a recipe; it's an experience. It's a way to start your day with joy, to create lasting memories, and to share a little bit of love with those you cherish. So, the next time you’re looking for a special weekend brunch, give this Cinnamon Toast French Toast a try. I promise you won't be disappointed.

• 1 tablespoon ground cinnamon
• 1/2 cup (100 grams) granulated sugar
• 2 teaspoons (10 ml) vanilla extract
• 16 slices (from a 1-pound or 450-gram loaf) white sandwich bread
• 1 stick (4 ounces or 113 grams) unsalted butter, softened
• 3 cups (710 ml) whole milk
• 6 large eggs
• 1/4 teaspoon table salt

Serving Suggestions:

• Maple syrup
• Fresh berries
• Whipped cream
• Powdered sugar
• Plain yogurt

Step-by-step

• Preheat the oven to 450 degrees.
• Whisk the cinnamon and sugar together in a small dish.
• Line two large baking sheets with foil.
• Place the bread slices on the baking sheets in one layer.
• Spread each slice of bread with 1 teaspoon of butter, then sprinkle each slice with one teaspoon of the cinnamon-sugar mixture.
• Toast the trays of bread in the oven until the bread is golden, and until the cinnamon-sugar makes a caramelized crunch on top, for about 7 to 10 minutes.
• Reduce the oven temperature to 375 degrees and let the toast cool slightly.
• Generously butter a 9x13-inch baking dish.
• Cut two slices of the cinnamon toast in half horizontally.
• Arrange the cinnamon toast down in two rows along the width of the pan. Begin with the bottom half of one slice of toast, then fan 7 more slices in a row, finishing with the top half of the slice.
• Repeat with another 7 full slices and 1 halved slice of cinnamon toast in the second row.
• Whisk the milk, eggs, salt, and vanilla in a medium bowl and pour evenly over cinnamon toast in the baking dish.
• Let sit for 15 minutes (or overnight, if you're preparing this ahead of time) so that the custard absorbs a bit.
• Before baking, if you've got any extra cinnamon-sugar, sprinkle it over the French toast.
• Bake for 30 minutes, until puffed and golden and until no liquid seeps out of the toasts when they are nudged about in the pan.
• Cut into squares and serve plain, or with a dollop of plain yogurt and fresh berries, or maple syrup.