Description
This Cinnamon Sugar French Toast recipe offers a luscious breakfast treat with rich challah bread soaked in a flavorful custard infused with bourbon, vanilla, and nutmeg. Cooked to golden perfection with caramelized cinnamon sugar and served alongside a whipped mascarpone cream, it’s an indulgent and comforting dish perfect for any morning occasion.
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
- kosher salt, a pinch
- 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 custard and soak the 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, turning each slice to ensure it is completely coated. Let the bread soak for 10 minutes on one side, then flip and let it soak an additional 10 minutes so it absorbs the custard evenly.
- Make the cinnamon sugar mixture: In a small bowl, combine the granulated sugar and ground cinnamon thoroughly. This will be used for coating the French toast during cooking.
- Prepare the whipped mascarpone: Using an electric mixer, whip together the mascarpone (or cream cheese) and heavy whipping cream until soft peaks form. Add the maple syrup or honey, along with the vanilla extract, and continue whipping until smooth and well combined. Set aside for serving.
- Cook the French toast: Heat a large skillet over medium heat and melt enough butter to coat the pan. Place the soaked bread slices into the skillet and cook until the bottom side is light golden brown, about 2-3 minutes. Flip and cook the other side for 3-5 minutes until deeply golden. Sprinkle the cinnamon sugar mixture generously on top of each piece, then flip the toast so the cinnamon sugar side is down and cook for an additional 2-3 minutes. This caramelizes the sugar, creating a crispy, sweet coating.
- Serve: Transfer the French toast to plates with the cinnamon sugar side facing up. Lightly sprinkle additional cinnamon sugar over the top if desired. Serve immediately with the whipped mascarpone cream and extra maple syrup. Enjoy this decadently sweet and flavorful breakfast delight.
Notes
- Use day-old challah bread for best absorption and texture.
- For a boozy flavor without alcohol, substitute bourbon with vanilla extract or omit it.
- You can substitute mascarpone with cream cheese for the whipped topping if needed.
- Make sure the skillet is not too hot to prevent burning the sugar before the toast is cooked through.
- Serve immediately for the best texture; French toast tends to soften if left to sit.