Cinnamon French Toast with Maple Syrup Recipe
French toast – slices of bread soaked in an egg-and-milk mixture and then fried in butter – is a popular American weekend breakfast. In this version it’s fragrant with cinnamon, lightly crisp on the outside and soft like pudding in the middle. Served with maple syrup and fruit, it’s almost like dessert, but nobody will complain about that in the morning.
Cinnamon French toast with maple syrup transports you straight to an American diner-style breakfast, but in a version you can easily make at home in 15 minutes. The combination of crisp edges with a soft, almost custardy center and the aroma of cinnamon makes it feel more like a weekend dessert than an “ordinary” breakfast. Maple syrup and fresh fruit bring it firmly back into breakfast territory, in the spirit of a New York–style brunch.
Chef's tips
Be careful not to soak the bread for too long – a few seconds per side is enough, otherwise the slices will start to fall apart as you transfer them to the pan. Fry over medium, not high heat: the butter should sizzle gently but not smoke, so the toast has time to set in the middle before the outside gets too dark. Keep the finished slices under a clean cloth or in a slightly warmed oven (about 70–80°C) so they don’t lose their warmth and softness.
How to serve
Serve with strong coffee with milk or a chai latte – the spices will pair beautifully with the cinnamon. They’re perfect for a lazy, late Sunday brunch when everyone comes to the table at different times and helps themselves. You can add a bowl of Greek yogurt and extra berries to balance the sweetness of the maple syrup.
Ingredients
- toast bread - 6 slice
- egg - 3 piece
- milk - 150 ml
- sugar - 1.5 tablespoon
- cinnamon - 1 teaspoon
- vanilla - 0.5 teaspoon
- butter - 30 g
- maple syrup - 3 tablespoon
- strawberries - 100 g
- salt - 0.13 teaspoon
Preparation
- In a wide bowl or deep plate, whisk the eggs with the milk, sugar, cinnamon, vanilla and a pinch of salt until the mixture is smooth.
- If you want smaller portions, you can cut the slices of toast bread diagonally into triangles.
- Heat a large frying pan over medium heat, add 1/3 of the butter and wait until it melts and foams slightly.
- Dip each slice of bread in the egg mixture on both sides, letting it sit for a few seconds so it absorbs the liquid, but not so long that it falls apart.
- Place the soaked slices on the hot pan and fry for 2–3 minutes on each side, until golden and lightly crisp on the edges; add the remaining butter as needed for the next batches.
- Transfer the cooked toast to a plate and keep it covered with a cloth so it doesn’t cool down while you fry the rest.
- Wash and dry the strawberries, then cut them into halves or slices.
- Serve the French toast immediately, drizzled with maple syrup and topped with fresh fruit.
Storage
Usmażone tosty najlepiej zjeść od razu, ale możesz je przechować w lodówce i podgrzać na suchej patelni lub w tosterze. Można je też zamrozić i odgrzewać bez rozmrażania w piekarniku.
