Classic Vanilla French Toast with Cinnamon and Powdered Sugar
This is the foundational French toast recipe—golden, custard-soaked bread with warm cinnamon and a dusting of powdered sugar.
No fancy techniques here, just a reliable method that produces perfect slices every time.
Why You’ll Love It
- Ready in under 20 minutes
- Uses basic pantry ingredients
- Works with whatever bread you have on hand
- Easily scaled up or down
- Kid-friendly and crowd-pleasing
Ingredients
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons pure vanilla extract
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 slices thick-cut bread (about 3/4-inch thick)
- 3 tablespoons unsalted butter, divided
For Serving
- Powdered sugar
- Maple syrup
- Fresh berries (optional)
- Whipped cream (optional)
Steps
- Whisk together the eggs, milk, vanilla, sugar, cinnamon, and salt in a shallow baking dish or wide bowl until fully combined.
- Heat a large nonstick skillet or griddle over medium heat.
- Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
- Dip one slice of bread into the egg mixture, letting it soak for about 20 seconds per side.
- Don’t over-soak—the bread should be coated but not falling apart.
- Let the excess drip off for a second before transferring to the hot pan.
- Cook for 2-3 minutes per side until golden brown and cooked through.
- Transfer to a plate and repeat with remaining slices, adding more butter to the pan as needed.
- Keep finished slices warm on a wire rack set over a baking sheet in a 200°F oven while you cook the rest.
- Dust generously with powdered sugar just before serving.
- Serve immediately with maple syrup on the side.
Helpful Tips and Substitutions
Thick-cut bread is essential—thin slices become soggy and fall apart.
Brioche, challah, Texas toast, and day-old French bread all work beautifully.
Day-old or slightly stale bread is actually better because it absorbs the custard without disintegrating.
If your bread is fresh, toast the slices lightly or leave them out for an hour before dipping.
Use a fine mesh sieve to dust the powdered sugar evenly without clumps.
Half-and-half can replace whole milk for a richer custard.
For dairy-free, use oat milk or almond milk—the texture will be slightly lighter.
Medium heat is key—too high and the outside burns before the inside cooks through.
Serving Ideas
Stack two slices per plate and dust with powdered sugar right before serving.
Add fresh berries, sliced bananas, or a dollop of whipped cream for a more indulgent presentation.
Serve with crispy bacon or sausage links for a complete breakfast.
A small pitcher of warm maple syrup on the table lets everyone add their preferred amount.
For a savory twist, skip the powdered sugar and top with a fried egg and hot sauce.
Make-Ahead and Storage
French toast is best served fresh, but you can keep it warm in a 200°F oven for up to 30 minutes.
Store leftover cooked slices in an airtight container in the refrigerator for up to 3 days.
Reheat in a toaster or 350°F oven until warmed through and slightly crisp—the microwave will make it rubbery.
For meal prep, cook a batch and freeze in a single layer on a baking sheet, then transfer to a freezer bag.
Frozen French toast reheats well in a toaster straight from frozen.
The One You’ll Make Again
Sometimes the classic version is exactly what you need.
This recipe doesn’t try to be fancy—it just delivers golden, cinnamon-scented French toast that tastes the way it should.
