Double Cinnamon French Toast

Ingredients

• 240 ml (1 cup)maple syrup
• 3 tbspbutter
• 3 largeeggs
• 240 ml (1 cup)whipping cream or half-and-half
• 2 tspvanilla
• 4 slicesthick bread
• 2 tspground cinnamon

Instructions

1. 1

   Make cinnamon syrup

   In a heavy, medium saucepan, combine 1 tbsp butter, 1 tsp cinnamon and the maple syrup. Bring the mixture to a boil.

2. 2

   Boil briefly

   Let the syrup boil for approximately 2 minutes.

3. 3

   Mix the custard

   Whisk the eggs in a separate bowl. Stir in the vanilla, cream, the remaining 1 tsp cinnamon and 3 tbsp of the maple syrup mixture.

4. 4

   Prepare the bread

   Lay the bread slices flat in a large baking dish. Use a fork to prick a few holes in each slice so the custard can soak in.

5. 5

   Soak the slices

   Pour the egg mixture over the bread and leave it to stand for a few minutes.

6. 6

   Heat the butter

   Melt 1 tbsp butter in a large skillet over medium heat.

7. 7

   Cook the toast

   Add the soaked bread and cook for approximately 1½ minutes on each side.

8. 8

   Serve warm

   Remove the toast from the skillet and serve with the maple syrup, butter and whipped topping, if desired.

What is double cinnamon French toast?

French toast is bread dipped in an egg mixture and pan-cooked, a practical way to turn bread into a filling breakfast. This American-style version pairs the custard with a warm maple syrup.

Double cinnamon refers to cinnamon in both the syrup and the egg mixture. Pricking the bread helps the custard soak in, while thick slices hold their shape as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 10g protein, 74g carbs, 40g fat.

Maple syrup and bread provide most of the carbohydrates, while butter and cream contribute much of the fat. Eggs add protein, though the portion is still fairly modest in protein; serve with yoghurt or eggs on the side and some fruit for a more balanced plate.

The cinnamon maple syrup

Syrup base: Butter, maple syrup and cinnamon are warmed together, giving the topping a buttery flavour and spreading the spice through the syrup.

Short boil: Keep an eye on the pan during the approximately 2-minute boil. The syrup will be hot, so take care when stirring or pouring it.

Get the custard into the bread

Fork pricks: A few holes in each slice give the egg-and-cream mixture places to enter. Prick gently so the bread stays in one piece.

Brief soak: Leave the slices in the dish for a few minutes after pouring over the custard. Very soft bread may need less handling when you lift it into the skillet.

Cook until golden

Pan heat: Medium heat gives the outside time to colour while the egg mixture cooks through. If the bread darkens too quickly, lower the heat.

Doneness cue: The stated cooking time is approximately 1½ minutes per side; look for a golden surface and a set centre. The exact time can vary with the bread's thickness and the pan.

Choosing the bread and cream

Thick bread: Slices with some body are easier to soak and turn than thin slices. Use bread that is sturdy enough to lift after soaking.

Cream choice: Whipping cream makes a richer custard, while half-and-half is the listed alternative. Whisk until the eggs and dairy are evenly combined.

Serving the toast

Toppings: Serve while warm with the cinnamon maple syrup and butter. Whipped topping is optional.

On the side: Fresh berries or sliced fruit add a fresh contrast, while yoghurt can make the plate more substantial without changing the toast itself.

Recipe notes & tips

• Use a dish wide enough to lay the slices flat so they soak evenly.
• Prick the bread lightly rather than tearing it with the fork.
• Whisk the custard thoroughly so the cinnamon is distributed throughout.
• Cook in batches if the skillet cannot hold all the slices without crowding.
• Keep the maple mixture nearby for serving, but handle it carefully while hot.

Variations

• Add citrus: Stir a little finely grated orange zest into the custard.
• Use brioche: Choose thick brioche slices for a particularly tender, rich result.
• Add fruit: Serve with sliced banana or berries alongside the toast.
• Make it less rich: Use half-and-half instead of whipping cream.
• Add spice: Include a small pinch of nutmeg with the cinnamon.

Common mistakes to avoid

• Thin bread: It can become fragile when soaked; choose thick slices that can be turned easily.
• Skipping the fork pricks: The custard may sit on the surface; make a few shallow holes in each slice.
• Over-soaking: Very soft bread can break apart; leave it for only a few minutes as directed.
• High heat: The outside may brown before the centre sets; cook over medium heat and reduce it if needed.
• Crowding the skillet: The slices may cook unevenly; work in batches if necessary.

How to store

Refrigerate leftover French toast in a covered container for up to 3 days. Reheat in a skillet over low to medium heat or in the oven until warmed through; store the syrup separately and reheat it gently.

Frequently asked questions