Brioche Maple Cinnamon French Toast

Fluffy, sweet french toast is the perfect dish to whip up for Easter brunch! This crispy version with pure maple syrup and cinnamon is easy to make and to serve for a crowd on a warm April morning.

Try it with seasonal fresh fruit and extra maple syrup.

Ingredients

Time
30 m
4 servings
Cals
cals

1 cup Smith Brothers Farms Whole Milk
3 large eggs
2 tbsp Coombs Family Farms Maple Syrup, plus more to serve
1 tsp Field Day Organic Vanilla Extract
½ tsp Morton & Bassett Ground Cinnamon
8-10 slices Seattle Sourdough Baking Company Brioche or French Bread
Butter, to fry and to serve
Whipped cream, to serve
Fresh fruit, to serve

Directions

Mix the Eggs & Milk
In a shallow bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and cinnamon.
Prepare the French Toast
Heat a large skillet over medium heat and add about a tablespoon of butter. When the butter melts and starts bubbling, dredge the french toast: Place a slice of bread in the egg and milk mixture, pressing down and flipping to slightly absorb the liquid into the bread. Place the dredged slice in the butter in the hot skillet.
Fry the French Toast
Cook until golden brown and slightly crisp on the underside, about 2-4 minutes. Flip and cook the other side until golden brown and crisp, about 2 more minutes. Remove from the skillet, then repeat with the remaining slices of bread.
Serve & Enjoy!
Serve the french toast warm with extra butter, maple syrup, whipped cream, and fresh fruit!