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French Toast

Decadent cinnamon-swirled French toast served with warm caramel syrup, whipped cream, and fresh berries.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings: 8 large pieces French toast

Ingredients

  • 2 tablespoons unsalted butter
  • 1 loaf cinnamon-sugar swirl bread unsliced if possible; slice into 8 thick slices (about 3/4–1 inch)
  • 6 large eggs
  • 1/2 cup whole milk or 1%–2% milk
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon light brown sugar firmly packed, for egg batter
  • 1/2 cup light brown sugar lightly packed, for caramel syrup
  • 1/2 cup heavy cream for caramel syrup
  • 1/2 cup light corn syrup e.g., light Karo, for caramel syrup
  • 1 teaspoon vanilla extract for caramel syrup
  • 1/2 cup heavy cream chilled and whipped to soft peaks for topping
  • 2 tablespoons powdered sugar for whipped cream
  • 1/2 teaspoon vanilla extract for whipped cream
  • sliced strawberries or mixed berries for serving

Instructions

  • Make the caramel syrup: in a small saucepan over medium heat, combine 1/2 cup light brown sugar, 1/2 cup heavy cream, and 1/2 cup light corn syrup; stir and heat until the sugar is fully dissolved. Remove from heat and stir in 1 teaspoon vanilla (and an optional pinch of fine sea salt).
  • Slice the loaf: cut the cinnamon swirl bread into 8 even slices about 3/4 to 1 inch thick; keep slices unsoggy by handling gently.
  • Prepare the egg batter: in a large bowl whisk together 6 large eggs, 1/2 cup milk, 1 teaspoon ground cinnamon, 3/4 teaspoon salt, 1 1/2 teaspoons vanilla extract, and 1 tablespoon light brown sugar until smooth and thoroughly combined.
  • Heat the cooking surface: preheat a large griddle to 325°F or warm a large skillet over medium heat and add 1 tablespoon of the unsalted butter to melt.
  • Dip and cook the first batch: dip each bread slice into the egg mixture, coating both sides and letting excess drip off. Place slices on the hot griddle or skillet without overcrowding (leave about 1 inch between slices). Cook until golden brown, about 3–4 minutes per side.
  • Cook remaining slices: wipe the pan if needed and add the remaining 1 tablespoon butter before cooking the second batch; repeat dipping and cooking until all slices are done.
  • Make the whipped cream: pour 1/2 cup chilled heavy cream and 2 tablespoons powdered sugar into a cold bowl and whip on high until soft to medium-stiff peaks form (about 1–3 minutes). Stir in 1/2 teaspoon vanilla and an optional tiny pinch of salt.
  • Serve: transfer French toast to a wire rack or plates and serve immediately with warm caramel syrup, a dollop of whipped cream, and sliced strawberries or mixed berries.

Equipment

  • large skillet or electric griddle
  • Small Saucepan
  • large mixing bowl
  • Whisk
  • stand mixer or hand mixer
  • wire rack or plate

Notes

  • Use a sturdy, thick-sliced cinnamon swirl or brioche-style loaf for best texture.
  • Do not overcrowd the pan so slices cook evenly and stay crisp.
  • Whip cream just until soft to medium peaks to avoid overmixing.
  • An optional pinch of fine sea salt enhances both syrup and whipped cream flavors.
  • Serve French toast immediately to prevent sogginess.