Cinnamon French Toast: The Ultimate Breakfast Recipe

Prepare Custard: In a large, shallow dish, whisk together eggs, milk, heavy cream (if using), granulated sugar, brown sugar, cinnamon, vanilla extract, nutmeg, and salt until well combined and sugars are dissolved.

Prepare Bread: If bread is very fresh, let it sit out for an hour to dry slightly. Skip this step if using day-old bread.

Soak Bread: Gently place a slice of bread into the custard mixture. Soak for 30-60 seconds per side, until saturated but not falling apart. Repeat with remaining slices, avoiding overcrowding. Pour any extra custard over the soaked bread.

Cook French Toast: Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt.

Carefully lift a soaked slice of bread from the custard and let any excess drip back into the dish. Gently place the bread onto the hot skillet.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat to prevent burning.

Flip carefully with a spatula and cook the other side for another 2-3 minutes, or until golden brown.

Remove from skillet and place on a baking sheet lined with parchment paper to keep warm.

Repeat with remaining slices, adding more butter as needed. Scrape browned bits from the pan between batches.

Keep Warm (Optional): If making a large batch, keep cooked French toast warm in a preheated oven at 200u00b0F (93u00b0C) until ready to serve.

Serve: Serve warm, drizzled with maple syrup, dusted with powdered sugar (optional), and topped with fresh berries (optional).