Cinnamon French Toast (6 servings) 3 large eggs a cap full of vanilla extract (about 1/2 teaspoon) a shake or two of ground cinnamon 1 cup of milk 6 to 8 slices whole wheat bread This is a very basic French toast recipe. As a matter of fact, it's pretty much the standard recipe throughout the U.S. except that the word "cinnamon" is emphasized in the name. It might not be unique, but it is truly delicious. I fancied mine up a little by topping it with a homemade Bavarian cream and fresh blueberries. I've also tried the recipe with butter and maple syrup and it was just as good. To make it truly "cinnamon", I'd bump up the that ingredient to 1/4 teaspoon. The person who sent us this one said it made 6 serving. I think it was closer to 4 as I prefer 2 pieces of bread per serving. (Recipe submitted in 2007. It was tested and photographed in August 2013.) How To Make Cinnamon French Toast Beat the eggs with the milk, vanilla and ground cinnamon until you get a uniform color and texture. Dip the bread in the liquid batter and then quickly turn it over to soak the other side. Fry the soaked bread in a greased skillet or frying pan over medium-high heat. Flip after the first side is browned and then fry the other side to golden brown. Serve with delicious homemade maple syrup or any favorite topping. Cooking Notes: You don't need to to use whole wheat bread. This recipe is actually best with a rustic or artisan white bread. It's even better with cinnamon bread for Double Cinnamon French Toast. I actually like to bake my French toast for a few minutes after it's been fried. It cooks the inner-custard and brings all the flavors together. You don't need to do this, but if you do, just preheat the oven to 275 degrees while you fry the French toast and then let completed pieces set in the oven on a cookie sheet until all pieces are prepared. Nothing too fancy. Just a reliable, basic French toast recipe with an extra bit of cinnamon. It's fast, easy and super good. Mr Breakfast would like to thank jaras for this recipe. Recipe number 2075. Submitted 7/2/2007.