French Toast Recipe straight from a local bakery! Custardy, tender bread topped with fresh whipped cream, sweet berries, and incredible caramel syrup.
author’s notes
The French Toast Everyone in Utah Loves
Kneaders is a popular Utah bakery café known for breakfast, sandwiches, soups, pastries, and artisan bread. Their French toast is easily one of the most famous items on the menu. It’s made with their chunky cinnamon bread and topped with whipped cream, strawberries, and caramel syrup.
Everyone I know is obsessed with it, and it just so happens to be my husband and oldest son’s favorite breakfast. (Sometimes it ties with a good Dutch baby.)
My sister actually worked there for several years and became the expert on their French toast. She shared the recipe with me, and I scaled it down for home use and made a few small tweaks of my own.
It really is some of the best French toast around. And if you’re local to Utah, stop by Kneaders Bakery & Cafe and grab a loaf of their cinnamon bread to use in this recipe. It’s so good here!
Ingredients In This French Toast Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Thick cinnamon bread | Bakery-style cinnamon bread works best. Thick slices soak up the custard without falling apart. Brioche or Texas toast also work. |
| Eggs & milk | Whisk well to make a smooth custard. Whole milk gives the best rich flavor. |
| Cinnamon, sugar & vanilla | These add the classic warm French toast flavor. Feel free to increase or decrease the amount of cinnamon. |
| Butter | Cook the toast in butter for golden, crisp edges and better flavor. |
| Whipped cream, berries & caramel syrup | The bakery-style toppings that make this special. Fresh whipped cream, sweet berries, and warm caramel syrup take it over the top! |
Quick Tip
Choose bread that’s sturdy enough to hold up while cooking but soft and spongy enough to soak up the custard mixture.
How To Make This French Toast Recipe
- Make the Batter: Mix eggs, milk, cinnamon, salt, vanilla, and sugar in a bowl.
- Prepare Bread: Cut the bread into 8 thick slices (about 3/4–1 inch).
- Heat Griddle: Heat a griddle or skillet. Add butter and let it melt.
- Dredge Bread: Dip each slice in the batter and shake off extra.
- Cook: Place slices on the hot griddle or skillet and cook until golden brown.
- Serve: Top with caramel syrup, whipped cream, and fresh strawberries.
Chelsea’s tips
My Top Tips For Success!
- Whisk custard well: Mix until smooth so there are no streaks of egg.
- Use a griddle: An electric griddle makes French toast so much easier.
- Preheat the pan: Start with a hot pan so the custard cooks right away.
- Cook on medium heat: High burns the outside; low can dry the bread.
- Butter the pan: Rub a cold stick of butter over the hot surface before cooking.
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Video
Equipment
- Electric griddle or large skillet
- Stand mixer or hand mixer
Ingredients
- 2 tablespoons unsalted butter
- 1 loaf cinnamon-sugar swirled bread un-sliced if possible, see note 1
- 6 large eggs
- 1/2 cup whole milk or 1% or 2% in a pinch
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1-1/2 teaspoons vanilla extract
- 1 tablespoon light brown sugar firmly packed
- 1/2 cup (8 tablespoons) unsalted butter
- 1 cup light brown sugar lightly packed
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- sliced strawberries or medley of berries, for serving
Instructions
Caramel Syrup
- Combine the butter, brown sugar, and cream in a small pot over medium heat. Cook for 5 to 8 minutes, stirring occasionally, until smooth and thickened. Remove from heat, stir in the vanilla, and let cool slightly before serving.
French Toast
- Slice the cinnamon bread into 8 even slices, about 3/4 to 1 inch thick. In a large bowl, whisk together the eggs, milk, cinnamon, salt, vanilla, and brown sugar until smooth and fully combined.
- Preheat an electric griddle to 325°F or heat a large skillet over medium heat. Dip each slice of bread into the batter, coating both sides. Let excess batter drip off.
- Add 1 tablespoon butter to the skillet or griddle and melt. Place the coated bread on the hot surface, leaving about 1 inch of space between slices so they cook evenly. Cook 3 to 4 minutes per side, until both sides are golden brown.
- Transfer cooked French toast to a wire rack or serving plate. Wipe the skillet or griddle with a paper towel and add the remaining tablespoon of butter before cooking the next batch. French toast is best served immediately. If it sits on plates too long, steam can make it soggy.
Serving
- Add the heavy cream and powdered sugar to a cold bowl fitted to a stand mixer. Whisk on high speed until medium to stiff peaks form, about 1 to 3 minutes. Do not overmix. Stir in the vanilla and, if desired, a tiny pinch of salt.
- Serve the French toast right off the griddle with fresh whipped cream and thinly sliced strawberries. Drizzle with caramel syrup and eat right away!
Recipe Notes
- Brioche bread
- Challah
- French bread (a sturdy loaf works best)
- Bakery-fresh cinnamon bread
- Cinnamon swirl bread
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
French Toast FAQs
If French toast is soggy, the egg mixture likely isn’t fully cooked. Fix: Return it to the pan and cook for another minute until golden and crisp.
Yes. Make the batter a day ahead and store it in the fridge. Stir well before using. You can also make the caramel syrup ahead. It may harden or separate in the fridge, but just warm it in a pot over low heat and stir until smooth again.
