With a fluffy interior and a crispy exterior, this French toast tastes indulgent, but is so easy to make. It’ll bring everyone running to the breakfast table!
French toast is one of the few dishes that evokes an image of my father in the kitchen. He didn’t spend a lot of time there (he was a mow the lawn, play the guitar kind of guy), so there aren’t many of those. But he had his specialties: Biscuits and gravy, hard seared slices of Jimmy Dean sausage with frambled eggs, and French Toast with lots of Log Cabin Syrup.
I hadn’t had French toast in years, when suddenly I found myself craving it to an obsessive degree. I set myself to the task and ended up making the best French Toast I can ever remember eating. (Sorry, Dad.)
The sudden appearance of French toast on this particular day came out of boredom. I needed an activity, I decided to make bread, I went fancy and made a braided challah, thought about how that was too much bread to “just eat”, made Cinnamon-Cardamom French toast. Welcome to Cynthia’s brain! It’s always buzzing in here. Mostly about food.
- Thick Sliced Bread You can make this Cinnamon-Cardamom French Toast with any bread you like. If you can find (or bake) an unsliced loaf of your favorite bread, all the better. I like a nice fat slice so that it doesn’t get too wet when dipped in the egg mixture. I know some recipes go for a real custardy texture, but that’s just not my jam. If you like it that way, slice thinner, and/or soak your bread longer. Do you.
- Eggs Whenever I write a recipe with eggs, I always use large eggs. It's an industry standard and makes writing and cooking from recipes easier. If you only have medium eggs, use the same number of eggs. If you have small eggs, use one more egg than the recipe calls for. And next time buy large eggs 😊
- Milk Making the custard for dipping the bread requires milk. If you have a milk of choice, almond, oat, soy, feel free to substitute. If you are going for dairy milk, use whole milk if you can. Or cream. We're having French toast here. Treat yo self.
- Sugar Not much. Just a couple of tablespoons.
- Heavy cream for the Greek Yogurt Cream
- Greek yogurt Preferably whole fat. After all, we are using heavy cream too. This is to make the Greek Yogurt Cream which is better than whipped cream on absolutely everything. Try it and you'll agree!
- Maple Syrup Please. Please. Please, don't use "pancake syrup". It's nothing but flavored, colored sugar and so very sad. Invest in real maple syrup. You'll be glad you did.
See recipe card for quantities.
1. Whisk together eggs, milk, sugar, vanilla, cinnamon, and cardamom until throughly blended.
2. Preheat pan over medium heat. Dip bread in custard mixture, turning to get both sides moistened.
3. Add one tablespoon of butter to hot pan and place dipped bread in the pan. Cook for 2 to 3 minutes on the first side, or until golden brown.
4. Flip over and cook on the other side another 2 to 3 minutes. Place on a sheet pan in a 250°F oven to keep warm while you cook the rest of the toasts.
Serve with Greek yogurt cream or warm real maple syrup - or both or try my Brown Butter Peach French Toast!
See recipe card for precise cooking instructions.
For a twist on traditional French Toast, try my Sheet Pan French Toast. Easy, no fuss, and less mess!
More French Toast Recipes
Cinnamon-Cardamom French Toast
Greek Yogurt Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar
- ⅛ teaspoon kosher salt
- 1 cup plain Greek yogurt
- 8 slices bread of your choice
- 4 large eggs
- ½ cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
Greek yogurt cream
- Add heavy cream, sugar, and salt to a medium bowl. Using a whisk or a hand mixer, whip to soft peaks. Add yogurt and continue mixing until peaks hold when whisk or beaters are lifted from the bowl. Cover and chill until ready to use.
- Whisk eggs, milk, sugar, vanilla, cinnamon, and cardamom and pour into a shallow dish, such as a pie plate.
- Warm large cast iron or nonstick pan up to medium heat, then drop 1 tablespoon of butter in the pan and allow to melt. Dip bread in egg mixture, turning to coat both sides evenly.
- Place a piece of bread in the pan and cook 2-3 minutes, or until golden brown. Flip over and cook 2-3 minutes on the other side. Place on a wire rack set on a sheet pan (to prevent sogginess) and keep warm in a 200° oven. Repeat with the rest of the bread.
- Serve with Greek yogurt cream and syrup
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.