French Toast Recipe inspired by a beloved local bakery. Custardy, tender slices of cinnamon bread finished with fresh whipped cream, ripe berries, and a rich caramel syrup.
author’s notes
The French Toast Everyone in Utah Loves
Kneaders Bakery & Cafe is known across Utah for its breakfast menu and thick cinnamon bread. Their French toast—made with chunky cinnamon bread and topped with whipped cream, strawberries, and a warm caramel sauce—is a local favorite. My sister worked there for several years and shared the technique and tips that make it special. I’ve scaled the recipe for home kitchens and adjusted a few details to make it easy and reliable.
This version delivers the same custardy texture and bakery-style finish: thick, sturdy slices soaked in a smooth egg custard, cooked until golden, and served with fresh whipped cream, berries, and a buttery caramel syrup. It’s a family favorite and perfect for weekend brunch or a special breakfast.
Ingredients In This French Toast Recipe
| Ingredient | Notes |
|---|---|
| Thick cinnamon bread (bakery-style) | Sturdy, thick slices soak up custard without falling apart. Brioche, challah, or Texas toast are good substitutes if needed. |
| Eggs and whole milk | Whisk together until smooth to make the custard. Whole milk yields a richer taste. |
| Cinnamon, brown sugar, vanilla, and salt | These build the warm, sweet flavor. Adjust cinnamon to taste. |
| Butter | Cooking in butter gives golden, crisp edges and adds flavor. |
| Whipped cream, fresh berries, and caramel syrup | Fresh whipped cream and berries brighten the plate; caramel syrup adds a bakery-worthy finish. |
Quick Tip
Choose bread that is dense enough to hold its shape but still soft enough to absorb the custard. If possible, use slices about 3/4″ to 1″ thick.
How To Make This French Toast Recipe
- Make the batter: In a large bowl, whisk the eggs with milk, cinnamon, salt, vanilla, and brown sugar until smooth and uniform.
- Prepare the bread: Slice the loaf into 8 even pieces, about 3/4 to 1 inch thick. Sturdier loaves work best.
- Heat your pan: Preheat an electric griddle to medium heat (around 325°F) or warm a large skillet over medium. Add butter and let it melt and foam.
- Dredge the slices: Dip each slice into the custard, coating both sides. Allow excess to drip off so the bread doesn’t become soggy.
- Cook until golden: Place the slices on the hot surface with space between them. Cook 3–4 minutes per side, or until both sides are golden and slightly crisp.
- Serve warm: Top with warm caramel syrup, freshly whipped cream, and sliced strawberries or a mix of berries. Serve immediately for best texture.
Chelsea’s tips
My Top Tips For Success!
- Whisk the custard thoroughly: A smooth custard prevents streaks of cooked egg and yields a creamier interior.
- Use an electric griddle or heavy skillet: A flat, evenly heated surface cooks slices consistently.
- Preheat properly: Start with a hot pan so the outside seals quickly and prevents over-saturation.
- Cook at medium heat: Too high will burn the exterior before the center is set; too low can make the bread dry.
- Butter carefully: Rub a cold stick of butter across the hot surface or add a tablespoon at a time between batches for the best flavor without burning.
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French Toast Recipe
25 minutes
15 minutes
40 minutes
8 large pieces French toast
Equipment
- Electric griddle or large skillet
- Stand mixer or hand mixer (for whipped cream)
Ingredients
- 2 tablespoons unsalted butter
- 1 loaf cinnamon-sugar swirled bread (unsliced if possible)
- 6 large eggs
- 1/2 cup whole milk (or 1–2% if needed)
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon light brown sugar, firmly packed
- 1/2 cup (8 tablespoons) unsalted butter
- 1 cup light brown sugar, lightly packed
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Sliced strawberries or a medley of fresh berries
Instructions
Caramel Syrup
- Combine the butter, brown sugar, and cream in a small pot over medium heat. Cook 5–8 minutes, stirring occasionally, until smooth and slightly thickened. Remove from heat, stir in the vanilla, and let cool slightly before serving. Keep warm or reheat gently if made ahead.
French Toast
- Slice the cinnamon bread into eight 3/4″–1″ slices. In a large bowl, whisk the eggs, milk, cinnamon, salt, vanilla, and brown sugar until smooth.
- Preheat an electric griddle to about 325°F or heat a large skillet over medium. Dip each slice into the batter, coating both sides and allowing excess to drip off.
- Add 1 tablespoon butter to the skillet or griddle and melt. Place the coated bread on the hot surface with a little space between slices. Cook 3–4 minutes per side, until both sides are golden brown.
- Transfer cooked French toast to a wire rack or serving plate. Wipe the cooking surface with a paper towel and add the remaining tablespoon of butter for the next batch. Serve immediately to avoid sogginess from steam.
Serving
- To make whipped cream, add heavy cream and powdered sugar to a cold bowl. Whisk on high until medium to stiff peaks form, about 1–3 minutes. Stir in vanilla and a tiny pinch of salt if desired. Do not overmix.
- Serve the French toast immediately with a dollop of whipped cream, a handful of sliced strawberries or berries, and a generous drizzle of warm caramel syrup.
Recipe Notes
Note 1: For an authentic bakery-style result, use a chunky cinnamon loaf if you can find one. If not, brioche, challah, French bread, or a thick cinnamon swirl loaf work well. Slice thickness of 3/4″ to 1″ is ideal.
Make ahead: The batter and caramel syrup can be prepared a day in advance. Store custard in the refrigerator and stir well before using. Rewarm the caramel gently if it firms up.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or air fryer to restore crisp edges. Store caramel syrup separately and warm before serving.
Nutrition: Nutrition will vary depending on the type of bread and portion sizes. The values below are estimates.
Nutrition
Calories: 463 kcal |
Carbohydrates: 62 g |
Protein: 10 g |
Fat: 20 g
Nutrition information is an approximation and will vary by ingredients used.
French Toast FAQs
Sogginess usually means the interior custard hasn’t set. Return slices to the pan and cook a little longer until golden and firm. Use thicker slices and allow excess batter to drip off before cooking to avoid oversaturation.
Yes. Make the batter up to a day ahead and keep it refrigerated. Stir well before dipping the bread. The caramel syrup can also be made ahead—warm it gently to loosen if it thickens in the fridge.