Cinnamon-sugar French Toast with whipped cream, fresh berries, and a four-ingredient caramel syrup inspired by a famous Utah bakery!
Pair this sweet breakfast with a savory dish like Quiche Lorraine or Ham and Cheese Quiche.
The Best French Toast Recipe!
This is my favorite French Toast recipe—thick cinnamon-swirled bread, perfectly crisped, and topped with whipped cream, caramel syrup, and fresh strawberries.
It’s sweet, cinnamony, creamy inside, crisp outside, and loaded with toppings—absolute perfection!
I adapted this from a popular Utah bakery famous for their French Toast. They shared the recipe online years ago (now removed), and I quickly jotted it down. After tweaking it over time, I’m excited to share my version here—no scribbles this time, ha!
Ingredients
- Unsalted Butter: Helps the French Toast get crispy on the griddle.
- Cinnamon-Sugar Swirled Bread: Slice it thick for the best French Toast. If you can’t get this bread any brioche, challah, or french bread will work.
- Eggs: Whisk well so there are no streaks.
- Whole Milk: Makes the custard creamy. Whole milk is best, but 2 or 1% works.
- Cinnamon: Adds warm, spiced flavor. Mix it well so it blends in smoothly.
- Salt: Add a small pinch to the syrup and whipped cream to make the flavors pop.
- Vanilla Extract: Use pure vanilla extract for the best taste.
- Light Brown Sugar: Press it down to measure it right.
Quick Tip
When picking bread for French Toast, it’s important to get a bread that is sturdy enough to not fall apart during cooking, but is also spongy enough to absorb the custard mixture.
How To Make French Toast
- 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 a 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.
Caramel Syrup
4 ingredients are all you need for this syrup that makes French toast unforgettable!
- Brown sugar: Light works well, but dark gives a deeper, toffee-like flavor.
- Heavy cream: Choose pasteurized heavy cream for its and silky richness!
- Light Karo® syrup: Avoid dark corn syrup as it alters the flavor.
- Vanilla extract: Adds richness and depth.
French Toast Tips
- Stir the custard thoroughly: Whisk until everything blends together so you don’t get streaks of egg on your toast.
- Get a griddle: If you make French toast often, an electric griddle is a game changer!
- Heat the pan: Make sure the pan is hot before adding the bread. This stops the custard from spilling and ensures it cooks evenly.
- Keep the heat steady: Medium heat works best. High heat burns the outside and leaves the inside raw, while low heat dries out the bread.
- Add butter to the pan: Rub a cold stick of butter on the hot surface before cooking. Hold the butter with tongs.
French Toast FAQs
To see if French toast is done, check if it’s soggy—it means the egg isn’t cooked through.
Fix it: Put the bread back in the pan for a minute until it’s golden and crispy.
Yes! Make the batter the day before and keep it in the fridge. Stir it again before using.
Make the caramel syrup ahead too. If it splits in the fridge, heat it in a pot on low and stir until smooth.
Side Ideas
French Toast is sweet, especially with caramel syrup, so pairing it with something hearty and savory is perfect. Here’s what we usually serve:
- Eggs: scrambled, over easy, over medium, or however you like them!
- Cooked bacon
- Cooked hashbrowns (or this one-pan Breakfast Potatoes and Bacon)
More Delicious Breakfast Recipes
- Bread Pudding Recipe with caramel syrup
- How to Make Crepes and then try these amazing Nutella Crepes
- Mango Smoothie with frozen mangoes
- Waffle Recipe thick and loaded with flavor
- French Toast Sticks dredged in crushed cinnamon cereal
French Toast
Equipment
- Electric griddle or large skillet
Ingredients
- 2 tablespoons unsalted butter
- 1 loaf of cinnamon-sugar swirled bread un-sliced if possible, see note 1
- 6 large eggs
- 1/2 cup whole milk or 1%, 2% (I like whole best)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1-1/2 teaspoons vanilla extract
- 1 tablespoon light brown sugar firmly packed
- 1/2 cup light brown sugar lightly packed
- 1/2 cup heavy cream
- 1/2 cup light corn syrup like light Karo syrup
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream whipped to soft peaks
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- sliced strawberries or medley of berries, for serving
Instructions
Caramel Syrup
- Combine the light brown sugar, heavy cream, and corn syrup in a saucepan over medium heat. Stir and heat until the sugar is completely dissolved, then remove from heat. Stir in the vanilla and, if desired, a tiny pinch (1/16 teaspoon) fine sea salt to balance and intensify flavors.
French Toast
- Slice the cinnamon bread into 8 even-sized slices (about 3/4 to 1-inch thick). In a large bowl, combine the eggs, milk, cinnamon, salt, vanilla, and brown sugar. Briskly whisk until thoroughly combined and smooth. Preheat a large griddle to 325°F or a large skillet on the stovetop to medium heat.
- Dip each bread slice into the batter mixture, coating evenly. Gently shake off excess. Add 1 tablespoon of butter to the skillet or griddle and melt. Once melted, immediately place coated pieces of bread (making sure to not overcrowd the griddle or pan; leave 1-inch space in between) and cook until both sides of the bread are golden brown, about 3–4 minutes per side. (Quickly wipe out skillet/pan with a paper towel and add the other tablespoon of butter once you’ve cooked the first batch). As soon as you pull the French Toast off the griddle/pan, place on a wire cooling rack or plate to serve. French toast is best served right off the griddle; if it’s sitting on plates for a while, it will steam and get soggy!
Serving
- Pour heavy cream and powdered sugar into a cold bowl attached to a stand mixer and whisk on high speed until medium to stiff peaks form, (about 1–3 minutes). Be careful to not overmix. Stir in vanilla and a tiny pinch (1/16 teaspoon) of salt if desired.
- Serve French Toast right off the griddle with warm caramel syrup, freshly whipped cream, and fresh strawberries.
Recipe Notes
- Brioche bread
- Challah
- French bread (a really sturdy French bread)
- Another Bakery-fresh Cinnamon bread
- Cinnamon Swirl Bread
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can we sub in almond milk for the regular milk?
Yes, the flavor may be slightly different (nuttier) and it will be less creamy/custardy. Enjoy!
We make this French toast almost every Saturday morning. It’s my kids all time favorite breakfast and honestly mine and my husbands as well. I seriously can’t say enough good about how delicious this French toast is. Everyone needs to try this!
Thank you so much Marley!! 🙂
So, when I originally tasted this at kneaders, I was fascinated that it made me feel refreshed, almost like I was tasting the essence of a flower. And DING the idea popped up in my mind. (My parents had taken me out to eat.) I told them that’d it’d be even better with Lavender or Rose extract in it, just a little, something subtle.
So that’s exactly what I did. And it is immaculate! With every bite it feels like you are going through a rose meadow! I suggest trying this too! It takes a few tries to get the perfect amount, and everyone is different.
Oohh I have to try this! 🙂
FYI – Including this recipe in my Best of the Blogs: Christmas Recipes roundup today! keep an eye out 🙂
Oh yay! Thanks so much Christine 🙂 I saw the post-thanks!
Wow!! Not only does this look delicious… it looks so beautiful!! I love recipes that just look so gorgeous! I mean we eat with our eyes first, right? YUM! Thanks for sharing!! I hope you have a lovely Christmas!
Thanks so much Cailee! I hope you had a wonderful Christmas 🙂