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Weekend French Toast

Cozy Weekend French Toast (with Maple & Cinnamon)
There’s nothing like the comfort of warm, golden French toast on a slow weekend morning—and this version is pure bliss. Thick slices of Martin’s Potato Bread are dipped in a rich custard made with creamy half-and-half, maple syrup, vanilla, and cinnamon, then cooked in salted butter until crisp on the outside and soft on the inside. The sizzle of cinnamon and butter while they cook fill the air with the delightful aroma we all love. Serve with a drizzle of real maple syrup, fresh fruit, or a dusting of powdered sugar for the perfect start to your day.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

Say hello to your new favorite excuse to stay in your pajamas a little longer. This French toast starts with thick-cut slices of Martin’s Potato Bread—soft, fluffy, and just begging to be dunked in a dreamy custard made of half-and-half, eggs, maple syrup, vanilla, and a cozy kiss of cinnamon. Each slice gets a buttery tan on the griddle and a sprinkle of cinnamon confetti while it cooks. Stack ’em high, drizzle with more maple syrup, and maybe toss on some fruit (you know, for balance). Weekend breakfast just leveled up

Ingredients
  • 12 slices Martin’s Potato Bread
  • 2 cups Half-and-Half Milk
  • 4 large eggs
  • 1 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon, divided
  • 4 tablespoons Salted butter (for cooking)
Instructions
    1. Make the Custard Mixture
  1. 1
    In a large mixing bowl, whisk together the eggs, half-and-half, maple syrup, vanilla extract, and ½ teaspoon of the cinnamon until smooth and well combined.
    2. 2. Prepare the Skillet
  2. 2
    Heat a skillet or griddle over medium heat. Add a small pat of salted butter and let it melt, coating the surface.
    3. 3. Dip the Bread
  3. 3

    Dip each slice of Martin’s Potato Bread into the custard mixture, not letting it soak for but a few seconds on each side so the bread absorbs the liquid without becoming soggy.

    4. 4. Cook the French Toast
  4. 4
    Place the soaked slices onto the hot skillet. Cook for about 2–3 minutes per side, or until golden brown and slightly crisp on the outside.
    5. 5. Add Extra Cinnamon
  5. 5

    While cooking, sprinkle a pinch of the remaining ½ teaspoon of cinnamon over the top of each slice for an added warm spice note. Or use the reserve cinnamon when you notice there is little cinnamon that sticks to your bread when you dip it in the custard batter. 

    6. 6. Serve and Enjoy
  6. 6
    Serve warm with a drizzle of maple syrup, fresh berries, or powdered sugar if desired.
Note

Tips & Serving Ideas:
    •    Use day-old bread for better absorption and texture.
    •    Top with whipped cream and roasted nuts for a decadent brunch.
    •    Try adding a touch of orange zest or nutmeg to the custard for a flavor twist.

Keywords: French toast, maple syrup, cinnamon breakfast, Martin’s Potato Bread, weekend brunch, easy breakfast recipe, homemade French toast, Usha’s Kitchen, cozy brunch, sweet breakfast
https://ushaskitchen.com https://ushaskitchen.com/recipe/weekend-french-toast/

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