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Cinnamon-Dusted Texas Style French Toast inspired by Brigham's
Inspired by Brigham's

Cinnamon-Dusted Texas Style French Toast

Breakfast
This hearty breakfast dish features thick-cut Texas toast soaked in a rich vanilla custard and griddled to golden perfection. The distinctive thick bread slices create a contrast between the crisp, caramelized exterior and the tender, custard-like interior. A finishing touch of cinnamon sugar adds warmth and sweetness to this classic morning favorite.
Prep Time 10 mins
Cook Time 15 mins
Inactive Time 5 mins
Total Time 30 mins
Servings 4

Ingredients

  • 8 slices Texas toast bread (Day-old preferred for better absorption)
  • 4 whole Large eggs (At room temperature)
  • 1 cup Whole milk
  • 1/4 cup Heavy cream (Adds richness)
  • 2 tsp Vanilla extract (Pure, not imitation)
  • 1 tsp Ground cinnamon (Plus extra for sprinkling)
  • 1/4 tsp Ground nutmeg (Freshly grated if possible)
  • 2 tbsp Granulated sugar (For custard mixture)
  • 1/4 tsp Salt
  • 4 tbsp Unsalted butter (For cooking, plus more for serving)
  • 1/4 cup Granulated sugar (For cinnamon-sugar mixture)
  • 1 tbsp Ground cinnamon (For cinnamon-sugar mixture)
  • 1 cup Maple syrup (Pure, warmed for serving)
  • 1 cup Fresh berries (Optional, for serving)

Tools You'll Need

  • Large skillet or electric griddle
  • Shallow dish for egg mixture
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Small bowl for cinnamon-sugar mixture

Chef's Tip

Allow the bread to soak in the custard mixture for at least 30 seconds per side before cooking. This ensures the thick Texas toast absorbs enough of the egg mixture without becoming soggy. The center should feel saturated but the bread should still hold its shape.

Instructions

  1. In a shallow dish, whisk together eggs, milk, heavy cream, vanilla extract, 1 teaspoon cinnamon, nutmeg, 2 tablespoons sugar, and salt until well combined.
  2. In a small bowl, mix together 1/4 cup sugar and 1 tablespoon cinnamon. Set aside for sprinkling.
  3. Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter and allow to melt until bubbling but not brown.
  4. Working with one slice at a time, dip bread in egg mixture, allowing it to soak for about 30 seconds per side.
  5. Place 2-3 soaked bread slices on the hot skillet (don't overcrowd). Cook until golden brown, about 3-4 minutes per side, adjusting heat as needed.
  6. Add more butter to the pan as needed between batches.
  7. Transfer cooked French toast to a plate and immediately sprinkle with cinnamon-sugar mixture while still hot.
  8. Repeat with remaining slices, adding more butter to the pan as needed.
  9. Serve warm with additional butter, maple syrup, and fresh berries if desired.

Plating

Arrange two slices of French toast on a warmed plate, slightly overlapping. Sprinkle with additional cinnamon sugar mixture for visual appeal. Add a small ramekin of warm maple syrup on the side. Garnish with fresh berries and a mint leaf if available. Optionally, add a small scoop of butter on top that will melt over the warm toast.

Storage & Reheating

Leftover French toast can be refrigerated in an airtight container for up to 2 days. Reheat in a toaster oven or skillet until warmed through. For longer storage, freeze cooled French toast slices with parchment paper between each piece in a freezer-safe container for up to 1 month. Reheat frozen slices directly in a toaster or toaster oven until heated through and crisp.

About This Recipe

This Texas Style French Toast draws inspiration from the classic breakfast offering that was popular at Brigham's restaurants across Massachusetts. The signature thick-cut bread creates a substantial dish with the perfect balance of crisp exterior and custardy interior. While the restaurant version featured a pre-made cinnamon sugar mixture, this homemade recreation elevates the flavors with quality ingredients and careful preparation.

How did it turn out?

We'd love to hear about your experience making this recipe!