Recipe at a glance
- Estimated yield: 3 servings
- Prep: about 10 minutes
- Cooking: about 15 minutes
- Additional time: about 0 minutes (resting, rising, chilling or freezing, where required)
- Total: about 25 minutes
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Ingredients
- 6 slices of bread
- 2 eggs
- 1/2 cup of cream
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground cinnamon
- 2 tablespoons of butter
- Maple syrup, powdered sugar, and fresh berries for serving (optional)
Instructions
- In a shallow bowl, whisk together the eggs, cream, vanilla extract, and cinnamon until well combined.
- Dip each slice of bread into the egg mixture, making sure to coat both sides evenly.
- In a large skillet or griddle over medium heat, melt 1 tablespoon of butter.
- Place the bread slices on the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining bread slices, adding more butter to the skillet as needed.
- Serve the French Toast hot, drizzled with maple syrup and sprinkled with powdered sugar and fresh berries if desired.
Doneness check
Cook until the egg coating is set throughout; an egg mixture should reach 160°F (71°C).
Storage and serving
Refrigerate leftovers promptly in shallow covered containers at 40°F (4°C) or colder. Use within three to four days, or sooner if an ingredient label requires it. Reheat cooked leftovers to 165°F (74°C). Limit perishable food to two hours out of refrigeration, or one hour above 90°F (32°C). Food-safety guidance.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
