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
Ingredients List:
- 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
Preparation
- Mix the Eggs & Milk In a shallow bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and cinnamon until fully combined and smooth.
- Prepare the French Toast Heat a large skillet over medium heat and add approximately one tablespoon of butter. When the butter has melted and begins to bubble, prepare the bread: Place one slice of bread into the egg and milk mixture, pressing gently and flipping to allow the bread to absorb the liquid evenly on both sides. Transfer the dredged slice to the hot skillet with the melted butter.
- Fry the French Toast Cook the bread until the underside is golden brown and slightly crisp, approximately 2–4 minutes. Carefully flip the slice and cook the second side until it is also golden brown and crisp, about 2 minutes. Remove the cooked French toast from the skillet. Repeat the dredging and cooking process with the remaining slices of bread, adding additional butter to the skillet as needed.
- Serve & Enjoy! Serve the French toast warm, accompanied by additional butter, maple syrup, whipped cream, and fresh fruit as desired.