Description
Indulge in this decadent Cinnamon Sugar French Toast recipe featuring fluffy challah bread soaked in a flavorful egg mixture enhanced with bourbon and spices. Cooked to golden perfection in a skillet, each slice is caramelized with a cinnamon sugar coating and served alongside a luscious whipped mascarpone cream, making for a delightful breakfast or brunch treat.
Ingredients
Scale
French Toast
- 6 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons bourbon
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground nutmeg
- Pinch of kosher salt
- 1 loaf challah bread, sliced into 1 inch slices
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- Butter, for the pan
Whipped Mascarpone
- 1/4 cup mascarpone or cream cheese, at room temperature
- 1 cup heavy whipping cream
- 1–2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
- Prepare the Egg Mixture and Soak Bread: In a large 9×13 inch baking dish, whisk together the eggs, whole milk, bourbon, vanilla extract, ground nutmeg, and a pinch of kosher salt until fully combined. Add the challah bread slices to the mixture and turn them to coat evenly. Allow the bread to soak for 10 minutes, then flip each slice to soak the other side for another 10 minutes.
- Mix Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon, stirring until evenly mixed. This will be used to coat the french toast for a sweet, caramelized finish.
- Make Whipped Mascarpone Cream: Using an electric mixer, whip the mascarpone (or cream cheese) and heavy whipping cream together until soft peaks form. Add in the maple syrup (or honey) and vanilla extract, then continue whipping just until combined and creamy.
- Cook the French Toast: Heat a large skillet over medium heat and melt a generous amount of butter. Place the soaked bread slices in the pan and cook for 2-3 minutes until the bottom side is lightly golden. Flip the slices and cook for 3-5 minutes on the other side until deeply golden brown. Sprinkle the cinnamon sugar mixture over one side of each toast slice, then flip so the cinnamon sugar side is down. Cook for an additional 2-3 minutes until the sugar caramelizes and forms a golden crust.
- Serve: Transfer the french toast to plates, cinnamon sugar side up. Lightly sprinkle a little more cinnamon sugar on top if desired. Generously dollop with the whipped mascarpone cream and serve immediately alongside maple syrup for an extra touch of sweetness. Enjoy your indulgent breakfast!
Notes
- Letting the bread soak thoroughly is key to achieving a custardy interior.
- Challah bread works beautifully for its soft texture and mild sweetness, but brioche is a good substitute.
- Use fresh eggs and whole milk for the best rich flavor and texture.
- If bourbon is not preferred, you can omit it or substitute with vanilla or almond extract for a different nuance.
- Caramelize the cinnamon sugar carefully to avoid burning; adjust heat as needed.
- Whipped mascarpone cream can be made ahead and refrigerated, just whisk again before serving.
- Serve with additional maple syrup or fresh berries for variety.