Cinnamon French toast
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Fully cooked egg-soaked bread gets a warm cinnamon crust and berry topping.
North American · breakfast · easy
Servings: 2
Prep: 5 min
Cook: 15 min
Total: 20 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Eggs, Milk, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Keep eggs refrigerated. Discard cracked eggs; wash hands, bowls and tools after raw egg or shell contact. Cook until fully set and the stated internal temperature is reached.
Ingredients
- 4 thick slices vegan sliced wheat bread (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 large eggs (Keep refrigerated; discard cracked eggs. Wash hands and tools after handling shells.)
- 1/3 cup pasteurized milk (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1/2 teaspoon ground cinnamon
- 2 teaspoons butter (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup fresh berries
- 1 tablespoon pure maple syrup
Cooking instructions
- Whisk the eggs, pasteurized milk and ground cinnamon in a shallow dish. Dip each slice of vegan sliced wheat bread for 10 seconds per side; do not leave it to become soggy.
- Melt half the butter in a nonstick skillet over medium-low heat. Cook two slices for 3–4 minutes per side until browned and the egg-soaked center reaches 74°C/165°F.
- Repeat with the remaining butter and bread. Discard leftover raw egg mixture and wash the dish and tools.
- Top the toast with washed fresh berries and the pure maple syrup. Serve two slices per person.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.