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.


  • Time

    30 m

  • 4 servings

  • 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


  • 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!

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