Our Cinnamon French Toast Recipe is the perfect make-ahead brunch option that’s sure to impress guests and be a hit with the whole family! Made with thick-cut bread soaked in a fragrant mixture of vanilla, cinnamon, and nutmeg, this dish is a sweet and satisfying way to start the day. 

Plus, this French toast can easily be personalized with your family’s favorite toppings like fresh fruit or a dollop of whipped cream!

a white baking dish with baked cinnamon french toast topped with powdered sugar and marscapone cheese

Why We Love This Cinnamon French Toast Recipe

With recipes like Sheet Pan French Toast, Cannoli Baked French Toast, and more, it’s no secret we’re huge fans of this classic breakfast. We love to play with different flavor combinations and ways to make it, and this cinnamon French toast might just be our favorite! 

  • It’s made with minimal ingredients you probably already have on hand. 
  • You can prepare it in advance for an easy breakfast or brunch. 
  • Soaked in an egg mixture and coated with sweet cinnamon sugar, this recipe will satisfy your sweet tooth and keep you full!

Cinnamon French Toast Ingredients

As mentioned, we created this recipe using pantry staples. That means you can whip it up any time! But be sure to double-check the list below so you don’t have to run to the store in the middle of making your French toast. 

  • Bread – We prefer Brioche bread, but Challah, sourdough, or any thick-cut loaf will work. 
  • Eggs – You can’t have French toast without eggs! Make sure you have plenty on hand. 
  • Milk – For the richest taste, we use whole milk. However, any percentage you have is fine. You could even swap it out for plant-based milk if you prefer. 
  • Vanilla Extract – For the best flavor, we strongly recommend using real vanilla extract instead of imitation kinds. Trust us, it’s worth the splurge. 
  • Cinnamon and Nutmeg – When combined, these spices create a sweet, slightly savory, totally irresistible explosion of flavor.  
  • Salt – It might seem strange to include salt in a sweet recipe, but it helps to elevate the rest of the ingredients, making them even more delicious. 
  • Sugar – You’ll need both granulated and brown sugar for this recipe. 
  • Butter – Butter helps prevent the bread from sticking to the baking dish and allows the cinnamon sugar mixture to cling to the French toast. Not to mention, it’s super tasty! If you don’t want to use butter, you could swap it out for mascarpone instead

Optional Add-Ins

While we think this cinnamon French toast recipe is perfect just the way it is, feel free to take it up a notch with some extra ingredients! Here are a few of our favorite add-ins to elevate your brunch game:

  • Fresh Berries
  • Thinly Sliced Apples
  • Chocolate Chips

How Do You Make French Toast with Cinnamon? 

This cinnamon French toast couldn’t be easier to make! Here’s how: 

  1. Combine the eggs, milk, granulated sugar, spices, and salt in a large bowl. 
  2. Spread the butter on the bread, and sprinkle brown sugar on top.
  3. Layer two pieces of bread at a time.
  4. Pour the egg mixture over the bread in a baking dish. 
  5. Refrigerate for up to 2 hours or overnight. 
  6. Bake at 350 degrees Fahrenheit for 35-40 minutes.
  7. Sprinkle with powdered sugar and syrup, and enjoy!

a white baking dish with baked cinnamon french toast

How Do I Prevent French Toast From Being Too Soggy? 

If your French toast is soggy, it’s most often because there was too much liquid for the bread to absorb. Simply reduce the heat of the oven, and let it bake longer! 

Can I Make this Baked Cinnamon French Toast Recipe Ahead of Time? 

If you’re looking for an easy make-ahead meal, you’re in luck! One of our favorite things about this recipe is that there are several ways to make it. 

For a quick meal: Combine your ingredients, and pop your baking dish in the oven right away. It’ll still be good just not quite as thick and flavorful. 

For easy baking: Prepare all of the ingredients, and store your french toast covered in the fridge for up to 2-3 days. Then, just bake it, as usual, the next day. 

For meal prep: Follow the recipe instructions. Then, store your baked french toast in the fridge for up to 5 days. Or, keep it in the freezer for up to 2 months.

closeup of a white baking dish with baked cinnamon french toast topped with powdered sugar and marscapone cheese

More French Toast Recipes You’ll Love

a baking dish with cinnamon french toast topped with powdered sugar and marscapone

Baked Cinnamon Sugar French Toast Recipe

4.50 from 6 votes
Author: Food Dolls
Servings: 16 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
This Baked Cinnamon Sugar Frencht Toast Recipe is a sweet breakfast everyone will love!


  • 6 eggs
  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 loaf sliced brioche bread
  • 4 Tablespoons room temperature butter unsalted
  • 1/4 cup light brown sugar divided


  • In a large mixing bowl add eggs, milk, granulated sugar, cinnamon, nutmeg, vanilla, and salt. Whisk until everything is combined.
    6 eggs, 2 cups whole milk, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon kosher salt
  • Take 1 slice of bread and spread a little less than a tablespoon of butter on top. Sprinkle with a couple teaspoons brown sugar, just enough to cover the slice of bread. Repeat with the remaining bread. Arrange in a round baking dish.
    1 loaf sliced brioche bread, 4 Tablespoons room temperature butter, 1/4 cup light brown sugar
  • Pour the egg mixture over the bread.
  • Cover and refrigerate for 2-3 hours or overnight.
  • Bake at 350 degrees F for 35-40 minutes or until top is golden brown.
  • Sprinkle with powdered sugar and/or maple syrup.



Serving: 1serving | Calories: 186kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 282mg | Potassium: 105mg | Fiber: 1g | Sugar: 15g | Vitamin A: 227IU | Vitamin C: 0.01mg | Calcium: 66mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.50 from 6 votes (1 rating without comment)

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    1. You can just transfer it to an airtight container. Or, place it on a baking sheet, and transfer it to the freezer until solid before transferring it to a sealable bag or airtight container. Hope this helps!

      Alia & Radwa

  1. 3 stars
    The bread was soggy at the bottom where the bread pieces were overlapped. I am not a fan of soggy bread, and don’t typically make french toast that is soggy. I have flipped it over and am trying to bake the other side. This is disappointing.

    1. Oh no, we are so sorry this happened. If you prefer it more on the dry side, you can reduce the custard. Also, soaking overnight ensures that the bread absorbs more of the custard!

  2. Made this today and so disappointed. Everything is SO soggy! Just another unrealistic Pinterest recipe….

    1. Oh no! So sorry this didn’t work out for you. Can you tell us a little more on what happened? Would love to hear what happened so we are able to give feedback. xo, Alia & Radwa

  3. Hi there – sorry for the silly question, but in step 2 what do you mean by “cut into four”? Thank you!

  4. Would you consider baking two of this dish at the same time? If so, would you make changes to the current instructions?

  5. I would really like to try this recipe for my valentines baby and me meetup tomorrow, it’s a potluck and I sodio have to drive with it. What’s a good way to warm it up?

    1. 4 stars
      Definitely more of a bread pudding dessert than a French toast breakfast type dish. It took twice as long as recommended to cook and we had to cover it half way through so it would absorb and cook the egg/milk mixture or else it was just staying a sloppy mess. Would recommend as an easy dessert, drizzled with melted dark chocolate and served with ice cream.

  6. 5 stars
    This worked out so well and everyone loved it on Christmas morning. I halved the white sugar and it was perfect for us. Thank you !