Cinnamon-Cardamom French Toast

With a fluffy interior and a crispy exterior, this French toast tastes indulgent, but is so easy to make. It’ll bring everyone running to the breakfast table!

Cinnamon-Cardamom French Toast with macerated fruit and whipped cream
Cinnamon-Cardamom French Toast

Cinnamon-Cardamom French Toast

French toast is one of the few dishes that evokes an image of my father in the kitchen. He didn’t spend a lot of time there (he was a mow the lawn, play the guitar kind of guy), so there aren’t many of those. But he had his specialties: Biscuits and gravy, hard seared slices of Jimmy Dean sausage with scrambled eggs, and French Toast with lots of Log Cabin Syrup.

I hadn’t had French toast in years, when suddenly I found myself craving it to an obsessive degree. I set myself to the task and ended up making the best French Toast I can ever remember eating. (Sorry, Dad.)

The sudden appearance of French toast on this particular day came out of boredom. I needed an activity, I decided to make bread, I went fancy and made it swirly, thought about how that was too much swirly bread to “just eat”, made Cinnamon-Cardamom French toast. Welcome to Cynthia’s brain! It’s always buzzing in here. Mostly about food

Ingredients for Cinnamon-Cardamom French Toast

  • Thick Sliced Bread You can make this Cinnamon-Cardamom French Toast with any bread you like. If you can find (or bake) an unsliced loaf of your favorite bread, all the better. I like a nice fat slice so that it doesn’t get too wet when dipped in the egg mixture. I know some recipes go for a real custardy texture, but that’s just not my jam.  If you like it that way, slice thinner, and/or soak your bread longer. Do you.
  • Eggs Whenever I write a recipe with eggs, I always use large eggs. It’s an industry standard and makes writing and cooking from recipes easier. If you only have medium eggs, use the same number of eggs. If you have small eggs, use one more egg than the recipe calls for. And next time buy large eggs 😊
  • Fresh Fruit You can certainly use frozen fruit if your fruit of choice is out of season but, if you can, use fresh. That’s it. That’s the memo.
  • Maple Syrup Please. Please. Please, don’t use “pancake syrup”. It’s nothing but flavored, colored sugar and so very sad. Invest in real maple syrup. You’ll be glad you did.
  • Milk Making the custard for dipping the bread requires milk. If you have a milk of choice, almond, oat, soy, feel free to substitute. If you are going for dairy milk, use whole milk if you can. We’re having French toast here. Treat yo self.

Makes 1-8 servings, depending on who’s eating.

Want more ways to sweeten up your mornings?

Cinnamon-Cardamom French Toast with macerated fruit, whipped cream, and blueberry-maple syrup.

Cinnamon-Cardamom French Toast

With its fluffy interior and a crispy exterior, this Cinnamon-Cardamom French Toast tastes indulgent, but is so easy to make. It’ll bring everyone running to the breakfast table!
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Course: Breakfast, Brunch
Cuisine: American, French
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 Servings


All the fruits

  • 1 1/2 cup sliced fruit, your choice. (If you’re favorite fruit is out of season, or you just don’t have any, frozen fruit works just fine. Thaw and proceed.)
  • 3 tbsp granulated sugar
  • 2 tbsp lemon juice

Blueberry Maple Syrup (optional, but exceptional!)

  • 1 cup blueberries (again, frozen is fine)
  • 1 cup real maple syrup
  • 1 tbsp lemon juice

Vanilla Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract

The Main Event: The Toast parts

  • 8 slices bread of your choice (½ to ¾ inch thick is best)
  • 4 large eggs
  • 1/2 cup milk (I used whole milk, you can substitute the milk of your choice)
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom


Macerating the fruit (not as violent as it sounds)

  • Combine your fruit, sugar, and lemon juice in a medium bowl. Gently toss and allow to sit at room temperature until ready to serve. If you’re a plan-ahead kind of person, congratulations on that, and also cover the fruit and refrigerate until needed. Save some extra for later and put leftover whipped cream on it. You’ll thank me later.

Making whipped cream, the easy way!

  • Whipped cream is usually made with a hand mixer, stand mixer, or (for the masochist) with a hand whisk. I like to make mine using my food processor. It’s so much faster and it makes a thicker, longer lasting whipped cream. It’s so easy too!
    Pour cold heavy whipping cream into your food processor. Add sugar and vanilla and pulse 8-10 times, just to get the splashiness out of the way. Then just let it rip for about a minute, or until fluffy. Careful, though! Don’t over-mix it or you’ll end up with the sweetest butter ever. Transfer to a bowl, eat a spoonful, and then refrigerate until needed.

Blueberry Syrup

  • Place blueberries, maple syrup, and lemon juice in small saucepan and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the blueberries have broken down and syrup begins to thicken. Transfer to a vessel with a spout for pouring, like a syrup carafe or even a measuring cup. Set aside to cool.

The Frenching of the Toast

  • Whisk eggs, milk, vanilla, cinnamon, and cardamom and pour into a shallow dish, such as a pie plate. When I say whisk, I mean really whisk. I can’t stand it when there are clumps of spices on some pieces of bread and none on others. A vigorous whisking will avoid that catastrophe.

Can we make French Toast already?!

  • Warm pan up to medium high heat, then drop 1 tablespoon of butter in the pan and allow to melt. Dip bread in egg mixture, turning to coat both sides evenly. (This is where you’d soak the bread if you’re into that. I simply cannot provide advice on that since custardy French toast is not my thing. Soak as long as you want, you maniac.)
    Place a piece of bread in the pan and cook 2-3 minutes, or until golden brown. Flip over and cook 2-3 minutes on the other side. Place on a wire rack set on a sheet pan (to prevent sogginess) and keep warm in a 200° oven. Repeat with the rest of the bread.
    Serve with fruit, blueberry syrup, and whipped cream.
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