Classic Cinnamon French Toast

The classic. Five ingredients, no fuss, no fancy bread required. This is the French toast you grew up with: bread soaked in a cinnamon-vanilla custard, browned in butter, and stacked high with syrup running down the sides.

The custard ratio is what matters. One egg to a quarter cup of milk per three slices of bread keeps things tender without going soggy or scrambled. A flat dish like a pie pan or soup plate works better than a deep bowl. The bread sits in the egg mixture flat, soaks evenly, and lifts out without falling apart.

Slightly stale bread is your friend here. Fresh bread turns to mush in the soak. Day-old slices drink up the custard without disintegrating. Cook over medium-low heat. Too hot and the outside burns before the egg cooks through.

Pro Tips

• Don’t soak the bread too long. A few seconds per side is plenty for sandwich bread. Thicker, denser bread can take 10 to 15 seconds.
• Butter gives better flavor, but a mix of butter and oil keeps the butter from burning.
• Warm the syrup before serving. Cold syrup on hot French toast cools everything down fast.
• Leftover French toast freezes well between layers of parchment. Reheat in the toaster for a quick weekday breakfast.

Variations

• Use challah, brioche, or thick-cut Texas toast for a richer, more custardy version.
• Add a pinch of nutmeg or cardamom alongside the cinnamon for a warmer spice profile.
• Top with fresh berries, sliced banana, or a dust of powdered sugar instead of syrup.