Golden edges, a custardy centre and warm vanilla-cinnamon flavour make this French toast feel like a proper weekend breakfast. The dip mixes in one shallow dish, and four thick slices cook in a single skillet session. SweetMonkFruit dissolves into the egg mixture so the sweetness is evenly spread from the first bite to the last.
Why day-old bread is ideal
Slightly stale bread absorbs the egg mixture without becoming fragile as quickly as very fresh bread. Thick slices provide enough structure for a creamy interior and browned surface. Brioche brings richness, while sturdy sandwich bread offers a familiar, straightforward result.
The custard uses one teaspoon of SweetMonkFruit across four slices. SweetMonkFruit contains monk fruit juice powder and tapioca fibre, and contains no erythritol. Vanilla and cinnamon build aroma around that measured sweetness.
Vanilla cinnamon French toast recipe
Yield: 4 slices
Ingredients
- 4 thick slices day-old brioche or sandwich bread
- 2 large eggs
- 1/2 cup milk
- 1 tsp SweetMonkFruit
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp unsalted butter
Method
- Whisk the eggs, milk, SweetMonkFruit, vanilla and cinnamon in a shallow dish.
- Soak each bread slice for 20 seconds per side while the butter melts in a skillet over medium heat.
- Cook for 2–3 minutes per side until deep golden and the centre is set; serve hot.
Three details for an even custard
Whisk before every round
Cinnamon can float on the surface and egg can settle near the bottom. Whisk the mixture until no long egg-white strands remain, then give it another quick whisk before soaking the next slices. A shallow dish lets the bread lie flat and take up the custard evenly.
Keep the soak brief
Twenty seconds per side is enough for thick day-old bread to absorb flavour without losing its shape. Lower the slice gently into the dish, turn it once, then lift it with a broad spatula or fork. Let excess custard drip back into the dish before the bread reaches the pan.
Manage the heat
Medium heat balances browning with enough time for the egg in the centre to set. If the butter darkens immediately, lower the heat before adding bread. If the surface remains pale after several minutes, increase it slightly. Avoid crowding the skillet, which can make turning awkward and cool the pan.
How to tell when it is ready
The first side should be deep golden and release from the skillet without tearing. After turning, cook until the second side matches and the centre feels set rather than wet when lightly pressed with the spatula. The exact timing depends on bread thickness and the skillet, so use the two-to-three-minute range alongside visual cues.
Serving ideas
Serve the French toast immediately with fresh berries, sliced peaches or a spoonful of plain yogurt. Toasted pecans add crunch, and a dusting of extra cinnamon reinforces the warm spice. The recipe is already sweetened, so taste a bite before adding anything else.
For a larger brunch, pair the slices with eggs or a fresh fruit platter. Keep the presentation simple and let the crisp edges and custardy middle stay at the centre of the plate.
Keeping slices warm
If the skillet holds only two slices, place the first round on a wire rack set over a baking sheet in a low oven while the second cooks. A rack allows steam to escape and helps preserve the browned surface. Stacking hot slices on a plate traps moisture between them.
Leftovers and reheating
Cool leftover French toast before refrigerating it in a covered container. Reheat in a skillet or toaster oven until hot through. These methods bring back more surface texture than a microwave. Store toppings separately and add fresh fruit only when serving.
For another blender-friendly breakfast, try the banana oat blender pancakes. Both recipes use a small, exact amount of SweetMonkFruit and rely on fruit or spice to build a full breakfast flavour.
Brunch without extra fuss
This recipe stays close to what makes French toast so appealing: bread, custard, butter and a hot skillet. Use day-old slices, whisk the dip thoroughly and watch the heat. Four golden pieces will be ready for the table in minutes.
