25 minutes
A breakfast treat that brings together the richness of French toast with the sweet crunch of caramelized cinnamon sugar.
each
Milk, whole or low-fat
0.25 fluid ounces
Baguette, cut into 1-inch slices on an angle
0 oz
Unsalted Butter, salted or unsalted
tablespoons
cups
teaspoons
1. Preheat Oven
Begin by preheating your oven to 425°F (220°C), ensuring it's ready to help create that perfect golden crust.
2. Prepare Egg Mixture
In a large bowl, beat together the eggs and milk until well combined. This mixture will soak into the baguette slices, giving them a tender, custardy center.
3. Soak Baguette Slices
Soak the baguette slices in the egg and milk mixture for about 10 minutes. Allow them to absorb the flavors fully while you prepare the cinnamon sugar.
4. Prepare Baking Sheet
Prepare a rimmed half-sheet pan by lining it with foil. Place the butter in the pan, and set it in the oven, letting the heat melt the butter evenly across the surface. This step is crucial as it creates a base that helps the cinnamon sugar caramelize perfectly.
5. Mix Cinnamon Sugar
In a medium bowl, mix the granulated sugar with the ground cinnamon until well blended. This aromatic mixture will coat the bread, turning it into a crispy delight.
6. Coat and Bake
Once the butter is melted, quickly roll each soaked baguette slice in the cinnamon sugar, ensuring a generous coating. Arrange the slices on the prepared baking sheet.
7. Bake Until Golden
Bake the cinnamon sugar-coated bread in the preheated oven for about 9-10 minutes, or until the underside is golden brown.
8. Flip and Caramelize
Flip the slices carefully to ensure both sides are evenly crisp and caramelized, baking for an additional 3-5 minutes. This step ensures that each slice achieves a deep golden hue and a perfect crunch.
9. Finish with Sugar
After baking, sprinkle the remaining cinnamon sugar over the slices while they are still on the baking sheet. The sugar should melt slightly, creating a glossy finish.
10. Serve
Remove the slices from the pan immediately after baking and transfer them to a serving plate. This step prevents them from sticking to the pan and allows for easy serving.
Opt for a sturdy yet tender bread like brioche or challah, slightly sweet and with a plush texture that holds up well to soaking without becoming too mushy. Use bread that is a day or two old, as it will better absorb the custard.
Sprinkle cinnamon sugar onto the bread slices just before cooking, pressing gently to adhere, for that signature caramelized crust.
Cook the French toast over medium-low heat to cook through to the center while developing a golden-brown and crisp exterior.
Use a mixture of whole eggs, whole milk, and cream, with a touch of sugar and cinnamon, and consider a splash of vanilla extract or a pinch of salt for depth.
Slice your bread about ¾ to 1 inch thick to soak up enough custard for flavor and moisture without losing its structure.
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