Snow-Day Cinnamon Sugar French Toast (Caramelized Brunch at Home)
This Cinnamon Sugar French Toast recipe by Tieghan Gerard transforms classic French toast into a decadent breakfast treat. Featuring slices of challah bread soaked in a rich custard blend of eggs, whole milk, bourbon, and warm spices, then cooked to golden perfection in a skillet. Topped with a luscious whipped mascarpone cream and a generous sprinkle of cinnamon sugar, this dish offers a perfect balance of sweet, creamy, and slightly boozy flavors that will delight your taste buds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Custard and Bread
- 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
Cinnamon Sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Cooking Fat
- Butter, for the pan
Whipped Mascarpone Cream
- 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. Place the sliced challah bread into the custard mixture and turn to coat each slice thoroughly. Let the bread soak on one side for 10 minutes, then flip and soak the other side for an additional 10 minutes to absorb the flavors.
- Make the Cinnamon Sugar Mix: In a small bowl, mix together the granulated sugar and ground cinnamon until evenly combined. This mixture will be used to coat and caramelize the French toast for added sweetness and a crunchy texture.
- Whip the Mascarpone Cream: Using an electric mixer, whip together the mascarpone (or cream cheese) and heavy whipping cream until soft peaks form. Add maple syrup (or honey) and vanilla extract, then whip briefly to combine, creating a light, creamy topping for the French toast.
- 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 skillet and cook for 2-3 minutes on the first side or until light golden brown. Flip the slices and cook for 3-5 minutes until deeply golden. Sprinkle the cinnamon sugar on top of each slice, then carefully flip the toast so the cinnamon sugar-coated side is down. Cook for an additional 2-3 minutes until the sugar caramelizes and turns golden brown.
- Serve: Transfer the French toast to plates with the cinnamon sugar side facing up. Lightly sprinkle more cinnamon sugar on top of each piece. Serve immediately with a dollop of the whipped mascarpone cream and a drizzle of maple syrup. Enjoy this indulgent breakfast or brunch treat!
Notes
- Use challah bread or brioche for the best texture and flavor as they soak up the custard beautifully without falling apart.
- Letting the bread soak ensures every bite is rich and moist.
- Adjust the amount of maple syrup or honey in the whipped cream for your preferred sweetness level.
- Cooking on medium heat prevents burning and allows the sugar to caramelize properly.
- For a boozier flavor, use a quality bourbon and consider adding a splash extra if desired.
- Serve immediately to enjoy the French toast at its best—crispy edges and soft centers.