Cinnamonny French Toast

The food processor trick is what sets this version apart. Whirling the eggs, milk, sugar, cinnamon, and flour together yields a smoother, more cohesive batter than the usual whisked custard, and the flour adds enough body to cling to the bread instead of dripping off.

That extra coating is what gives you that crackly, almost crepe-like edge when it hits the buttered skillet. Day-old bread soaks better than fresh, the slight staleness stops it going soggy mid-fry.

Medium-low heat is the move. Crank it too high and the outside burns before the custard sets in the middle. Look for a deep, even golden brown on each side.

Butter beats oil for flavor here, but a small splash of oil in the pan keeps the butter from scorching. Wipe and re-grease the skillet between batches.

Chef Tips

• Let bread sit out uncovered for an hour if it’s too fresh. Rock-hard slices work best.
• Don’t oversoak. A quick 5-second dunk per side is plenty, longer and the bread falls apart.
• Keep cooked slices warm on a rack in a 200°F (95°C) oven, never stacked on a plate where steam softens the crust.
• A pinch of nutmeg in the batter rounds out the cinnamon beautifully.

Variations

• Use challah or brioche for a richer, custardy version.
• Add a teaspoon of vanilla extract or a splash of orange zest to the batter.
• Serve with warm maple syrup and fresh berries instead of powdered sugar.