Classic French Toast with Alba Cinnamon
Golden, spiced, and full of comfort
This isn’t just any French toast. It’s the kind you remember, crisp at the edges, soft in the centre, and rich with the scent of Flavahs Alba Cinnamon. Made with homemade brioche and soaked in a warm custard infused with cinnamon flakes, this recipe transforms a simple breakfast into something luxurious.
Every slice is buttery and golden, with just the right balance of sweetness and spice. Serve it stacked with fruit, a dusting of sugar, or a drizzle of caramel. It’s breakfast with soul.
Baking Time: 30 to 40 minutes
Baking Temperature: 175°C (350°F)
Ingredients
For the Brioche Bread
- 4 cups all-purpose flour (about 500 g)
- 2¼ tsp active dry yeast (about 10 g, or 1 standard packet)
- 1 tsp salt (about 5 g)
- 3½ tbsp unsalted butter, softened (about 50 g)
- 2 large eggs
- ⅓ cup granulated sugar (about 75 g)
- ⅔ cup lukewarm water (about 150 ml)
- 1 tsp Flavahs Alba Cinnamon powder
For the Egg Custard
- 2½ cups whole milk (about 600 g)
- 6 large eggs
- ½ cup granulated sugar (about 100 g)
- 3 tsp Flavahs Alba Cinnamon flakes
- 2 tsp vanilla extract (about 10 ml)
Instructions:
Step 1: Prepare the Brioche Dough
In a large mixing bowl, whisk together 4 cups all-purpose flour, 1 tsp salt, 2¼ tsp active dry yeast, and ⅓ cup granulated sugar. Add 2 large eggs, 1 tsp Flavahs Alba Cinnamon powder, and 3½ tbsp softened unsalted butter. Mix with a wooden spoon or stand mixer (with dough hook) until the dough starts to form. Gradually add ⅔ cup lukewarm water while kneading by hand or on low speed. Knead for 8–10 minutes until the dough is smooth, soft, and no longer sticky. Cover with a clean towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 2: Shape and Bake the Brioche
Punch down the risen dough to release air. Shape it into a log and place it in a greased 9×5-inch loaf pan. Cover and let rise again for 30–40 minutes until puffy and slightly domed. Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and a skewer inserted in the center comes out clean. Let the brioche cool completely in the pan before slicing into 1-inch thick slices.
Step 3: Make the Cinnamon Custard
In a large bowl, whisk together 2½ cups whole milk, 6 large eggs, ½ cup granulated sugar, 2 tsp vanilla extract, and 3 tsp Flavahs Alba Cinnamon flakes until smooth. Slice the cooled brioche into 1-inch thick slices. Dip each slice into the custard, soaking for 15–30 seconds per side, ensuring it’s coated but not soggy. Let excess custard drip off into the bowl to prevent overly wet toast.
Step 4: Cook the French Toast
Heat a large nonstick skillet or griddle over medium heat. Add 1 tsp unsalted butter and let it melt, coating the pan. Place the soaked brioche slices in the skillet and cook for 2–3 minutes per side, or until golden brown and slightly crisp. Work in batches, adding more butter as needed.
Step 5: Serve
Stack the French toast on plates and top with fresh berries, a dusting of powdered sugar, or a drizzle of caramel sauce. For an extra burst of flavor, sprinkle a pinch of Flavahs Alba Cinnamon flakes on top. Serve immediately for the best texture.
Tips for Success
Dough Consistency: If the dough feels too sticky, add 1 tbsp flour at a time while kneading.
- Perfect Bake: The brioche is done when it sounds hollow when tapped or reaches an internal temperature of 190°F.
- Avoid Soggy Toast: Don’t oversoak the bread; 15–30 seconds per side is enough.
- Equipment Tip: Use a stand mixer with a dough hook for faster, easier kneading.
Why Flavahs Alba Cinnamon Makes This French Toast Better
French toast is a humble recipe. That’s why the quality of ingredients stands out. When cinnamon is this central, the type you use changes everything.
Flavahs Alba Cinnamon brings a soft, floral warmth that blends seamlessly with milk, vanilla, and eggs. It infuses the custard with depth without ever overpowering the sweetness or the bread. Unlike Cassia, which can taste harsh or one-dimensional when heated, Alba is clean, fragrant, and gently complex.
This isn’t just spice for aroma. It’s flavour that lingers, aroma that comforts, and a quiet reminder that even the simplest food can be made extraordinary.
