Mary Berry Cinnamon French Toast
Classic British-style French toast with a gentle warmth of cinnamon, each slice golden and crisp on the outside while remaining soft and custardy within. The perfect balance of richness and sweetness, ideal for a leisurely breakfast or brunch.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
Ingredients
- 8 thick slices (about 1 inch thick) brioche or white bread, preferably day-old
- 4 large eggs
- 1 cup whole milk
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 4 tbsp unsalted butter, divided
- Maple syrup or fresh berries, for serving (optional)
Instructions
- In a large shallow dish, whisk together the eggs, milk, sugar, cinnamon, and vanilla extract until fully combined and slightly frothy. The sugar should be dissolved, and the cinnamon evenly dispersed to avoid streaks. A 9×13-inch baking dish works well for dipping.
- Arrange the bread slices in a single layer on a wire rack set over a baking sheet. This allows any excess moisture to drain and prevents the bread from becoming soggy during soaking. If your bread is fresh, let it sit out for 10 minutes to stale slightly for better absorption.
- Working with one slice at a time, dip each bread slice into the egg mixture, letting it soak for 15-20 seconds per side. For thick-cut brioche, you may need up to 30 seconds per side; the bread should be fully saturated but not falling apart. Gently lift and let the excess drip off for a few seconds.
- Place the soaked slices back on the wire rack while you heat the pan. This resting step allows the custard to penetrate the bread evenly and prevents the slices from becoming too wet on the surface.
- Place a large non-stick skillet or griddle over medium heat and add 2 tablespoons of butter. Let the butter melt and foam, tilting the pan to coat the surface evenly. When the foam subsides and the butter smells nutty, it is ready for cooking. Do not let it brown too much or it will burn.
- Carefully lay 2-3 soaked bread slices in the pan, leaving ample space between each so they don’t steam. Cook for 3-4 minutes on the first side, until the underside is deep golden brown and the edges look set. Use a thin spatula to peek underneath; it should be an even caramel colour.
- Flip each slice gently and cook for another 2-3 minutes on the second side, until golden and the centre feels slightly springy when pressed. If the pan looks dry, add the remaining 2 tablespoons of butter before the second batch. Lower the heat if the butter browns too quickly.
- Transfer the cooked French toast to a wire rack or a warm oven (200°F / 90°C) on a baking sheet to keep warm while you repeat with the remaining slices. Do not stack them directly as they will lose their crispness.
- Serve immediately, 2 slices per person, drizzled with maple syrup and garnished with fresh berries if desired. The French toast is best eaten fresh, while the exterior is still crisp and the interior is soft and custard-like.
Notes
To store, let the French toast cool completely on a wire rack, then refrigerate in an airtight container for up to 2 days. For longer storage, freeze the slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a toaster on a medium setting, or in a preheated 350°F / 177°C oven for 5-7 minutes until hot and crisp. Avoid microwaving, as it will make the bread soggy.
Nutrition
- Calories: 375
- Sugar: 9g
- Sodium: 400mg
- Unsaturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 192mg
Keywords: Mary Berry French toast, cinnamon French toast, British French toast, eggy bread, breakfast recipe, brunch recipe, custard bread, stovetop French toast, thick-cut French toast, easy French toast