Vanilla & Cinnamon French Toast

French toast with fresh berries

French toast, also known as eggy bread, makes an easy protein-packed breakfast, brunch or snack. My recipe is a delicious mixture of sliced bread soaked in an eggy mixture and delicately flavoured with vanilla and cinnamon. Top it with a selection of berries and maple syrup for a real ta-da moment! This is a brilliant recipe for kids who don’t think they like eggs!

A tip for serving the maple syrup so you don’t use too much, is to pour a little on a flat palette knife and then glide this over the toast on both sides, so it gets a thin layer of maple syrup all over.

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Vanilla & Cinnamon French Toast

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Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 4 minutes
Total Time 17 minutes
Course Breakfasts
Servings 4 children
Suitable for Special Diet (or adaptable) Dairy-free, Gluten-free, Nut-free, Sensory


To serve


  • In a large baking dish whisk together the eggs, cream cheese, vanilla extract and cinnamon to create a smooth mixture.
  • Add the slices of bread, and soak them for a couple of minutes. Turn the bread over, and soak for a further couple of minutes until all the egg mixture is absorbed.
  • Place a large frying pan over a medium heat and add the butter. Once the butter is sizzling, add the soaked bread and fry for a couple of minutes until golden. Turn the bread and fry the other side.
  • Place the French toast onto plates to serve and if you want, thinly spread them with a little maple syrup and garnish them with fresh berries.


  • You can use a huge variety of breads for this recipe. Slices of dense, slightly stale bread are actually a better choice than light, airy bread as they can absorb more of the eggy mixture. I sometimes use brioche or a gluten-free sourdough from The Gluten Free Bakery.
  • Dairy-free – use a dairy-free cream cheese (cashew cream cheese is a good option) or omit this ingredient and replace the butter with olive oil.
  • If your frying pan is too small to cook all the bread at once, fry in two batches, using half the butter for each batch.
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