Brown Sugar Cinnamon French Toast

Brown Sugar Cinnamon French Toast is your classic french toast breakfast or brunch recipe with the perfect blend and balance of warm spices and brown sugar! This recipe comes together in no time making it perfect for breakfast and brunch during busy weekday mornings, on the weekends and definitely the holidays! Recipe includes easy step-by-step recipe video and is sure to be a hit for all!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast & Brunch

Keyword: breakfast, breakfast recipe, brioche bread, brown sugar cinnamon french toast, brunch, brunch recipe, christmas, cinnamon french toast, french bread, french toast, holiday recipe, sugar french toast

Servings: slices

Author: Taneisha Morris

Equipment

Large Shallow Dish
Whisk
Non-Stick Skillet or Pan
Spatula

Ingredients

7 Slices Brioche cut 3/4-inch to 1-inch thick
5 Eggs
1/4 cup Milk I used Silk Brand Dairy-Free Half & Half
1/4 cup Brown Sugar packed
2 tsp Pure Vanilla Extract
1/2 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
Butter
Strawberries, Blueberries, Whipped Cream, Maple Syrup, Confectioners/Icing Sugar etc. to serve

Instructions

In a large shallow dish, add eggs, milk or cream, vanilla, brown sugar, cinnamon, nutmeg and salt and whisk well to combine. Over medium-low heat, preheat a non-stick skillet or pan, then lightly grease with butter or cooking oil, spreading evenly over the surface of the skillet or pan.
Dip one slice of bread into the egg mixture, allow to soak for 2-3 seconds then flip and dip the other side, soaking again for another 2-3 seconds (do not completely drench the bread).
Place slice of bread into the skillet or pan and fry until golden brown — around 2 to 4 minutes, then flip and repeat. Work in batches if needed and do not overcrowd the skillet or pan.
Repeat process with remaining bread slices, then remove and allow to rest on a cooling rack. Serve warm with desired toppings - blueberries, strawberries, whipped cream, maple syrup, confectioners sugar etc.

Notes

What Milk to Use - feel free to use any milk or cream of your choice. I have made this recipe with a variety (i.e. heavy cream and half & half, whole milk, skim milk, oat, almond, cashew, and soy milk) and they all work with this recipe.

Choose the Right Bread – thick slices of brioche, challah, or french bread are all great choices.

The Right Amount of Milk – add the correct ratio of milk to the custard. If there’s too much milk, the egg in the mixture won’t cook, meaning wet, soggy french toast.

Whisk Well – whisk the custard until the milk, eggs, and spices are well combined.

Quick Dip – If you leave your bread in the mixture for an extended amount of time, it will absorb more liquid and take longer to cook through leading to a more dense french toast.

See detailed notes above for additional tips.

Nutrition