Classic French Toast Recipe
This cinnamon French toast uses thick Texas toast with cinnamon, ginger, and nutmeg for a warm, spiced flavor. Each slice has crispy edges, a soft center, and a wonderful spiced flavor.
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My grandma made savory French toast with white sandwich bread, eggs, and salt. It was always a little odd to me and tasted more like egg toast dipped into pancake syrup.
John’s dad made the sweet kind with cinnamon, sugar, and a pinch of nutmeg. It was the complete opposite of what I had growing up, and it was amazing!
John tweaked his dad’s version and has been making it for us for almost 25 years. It’s still hands down the best French toast I’ve eaten, especially slathered with butter and maple syrup.
In our house, John’s recipe takes the cake!
Tips for Making the Best French Toast
Slightly dry Texas toast works best because it absorbs the egg mixture without becoming soggy. Brioche is another one of our favorites.
This recipe uses heavy cream, but whole milk or half-and-half also works. A plain, unsweetened non-dairy milk can be used, although the texture will be slightly different.
Keep the heat around medium-low so the centers cook before the butter and sugar get too dark. Carefully wipe out the skillet between batches if the butter begins to brown.
Serve the French toast with fluffy scrambled eggs and a Greek yogurt berry smoothie, or add blueberry compote in place of syrup.
How to Make Classic French Toast
Make the egg mixture: Whisk the eggs, heavy cream, sugar, cinnamon, ginger, and nutmeg in a shallow bowl wide enough to hold a slice of bread.
Heat the skillet: Melt some of the butter in a large skillet or griddle over medium-low heat.
Dip and cook: Quickly dip one slice of Texas toast into the egg mixture and coat both sides. Let the excess drip into the bowl, then place the bread in the hot skillet. Cook for 2 to 4 minutes per side until golden brown and cooked through the center.
Finish the batch: Transfer the toast to a plate and repeat with the remaining slices. Add more butter as needed, wiping out any butter that becomes too dark.
Serve immediately with maple syrup, powdered sugar, fresh fruit, or extra butter.
More Tasty Recipes
Ingredients
- 5 large eggs
- ⅓ cup heavy cream
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 3 tablespoons unsalted butter, for cooking the French toast
- 6 slices Texas toast
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Instructions
- In a medium bowl, whisk together the eggs, heavy cream, sugar, cinnamon, ginger, and nutmeg until smooth and slightly frothy.5 large eggs⅓ cup heavy cream¼ cup granulated sugar¼ teaspoon ground cinnamon¼ teaspoon ground ginger⅛ teaspoon ground nutmeg
- Heat a large skillet or griddle over medium-low heat. Melt ½ tablespoon of the butter in the skillet.
- Quickly dip one slice of bread into the egg mixture, coating both sides. Let the excess drip back into the bowl, then place the bread in the hot skillet.6 slices Texas toast
- Cook for 2 to 4 minutes per side, until the French toast is golden brown and cooked through the center.
- Transfer it to a plate. Repeat with the remaining bread, adding more of the butter as needed. Carefully wipe out any butter that becomes too dark between batches.
- Serve immediately with maple syrup, powdered sugar, fresh fruit, or your favorite toppings.
Notes
- Slightly stale or dry Texas toast works best. Brioche is another good option.
- Whole milk or half-and-half can replace the heavy cream.
- We’ve also used powdered sugar in place of granulated in a pinch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, toaster, or toaster oven.
This was PHENOMENAL. I’ve never used ginger in french toast before and it was perfection.
Thank you Katie! Ginger is one my favorite spices for French toast. Thank you again for commenting and rating the recipe! Have a wonderful day 🙂