Golden cinnamon French toast with berries and maple syrup
French-inspiredFreeze-ready

B3 — Cinnamon Vanilla French Toast

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4.7 · (72 ratings)
restaurant4 servings (8 slices)
schedulePrep 5 min | Cook 10 min
bolt310 kcal
Yield4 servings
Calories310 kcal
Total Time15 min
Cost/Serving~$0.71 CAD

Ingredients

  • Thick bread slices (sourdough / whole wheat)8 slices
  • Eggs3 large
  • Oat milk¾ cup
  • Ground cinnamon1½ tsp
  • Vanilla extract1 tsp
  • Maple syrup (in batter + more to serve)1 tbsp + extra
  • Pinch of salt—
  • Ghee (for cooking)2 tsp
  • Berries, sliced bananaoptional toppings

Nutrition / serving

Calories

310 kcal

Protein

12 g

Carbs

42 g

Fat

9 g

Fiber

2 g

Sodium

Moderate

Cost Estimate

Total Ingredients

~$2.85

CAD

Per Serving

~$0.71 / serving

Instructions

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Slightly stale bread absorbs the custard better than fresh — a great way to use up the end of a loaf.

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Make the custard

In a wide, shallow bowl whisk together eggs, oat milk, cinnamon, vanilla, 1 tbsp maple syrup, and salt.

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Heat the pan

Heat a large skillet over medium. Add 1 tsp ghee.

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Dip and cook

Dip each bread slice in the custard 15–20 seconds per side. Cook dipped slices 2–3 min per side until deep golden brown. Work in batches, adding ghee between batches.

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Serve

Serve immediately with maple syrup and fresh fruit.

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Freeze & Reheat

Cook all slices, cool fully, freeze with parchment between each. Reheat in toaster or air fryer at 170°C / 340°F for 3–4 min — comes out beautifully crispy.

Chef's Cool Facts

history

Pain Perdu

The French call this dish 'pain perdu' (lost bread) — invented to rescue stale bread. Slightly stale bread absorbs the custard better than fresh.

science

Oat Milk Sweetness

Oat milk creates a naturally sweeter custard than dairy milk, due to its beta-glucan enzymatic processing during production.

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