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Cracker Barrel French Toast

Cracker Barrel French Toast - recipe card
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This belgian-style French toast boasts a thick, fluffy custard center and a perfectly golden, buttery- crisp exterior, with a warm hint of vanilla and cinnamon. It’s a decadent breakfast that delivers the comforting flavor of Cracker Barrel’s classic right at home.

Ingredients

Scale
  • 8 slices thick-cut sourdough or brioche bread (1-inch thick, preferably day-old)
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • 1/4 cup unsalted butter, for the griddle (plus more for serving)
  • Pure maple syrup, for serving
  • Powdered sugar, for dusting (optional)

Instructions

  1. In a large, shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is completely smooth. The sugar should be fully dissolved to ensure even caramelization during cooking.
  2. Slice your bread into 1-inch thick pieces. If using a fresh loaf, let the slices sit out on a wire rack for 30–60 minutes to dry slightly; this helps the custard absorb without the bread turning soggy.
  3. Heat a large griddle or nonstick skillet over medium heat. Add 1–2 tablespoons of butter and swirl to coat the surface; the butter should foam and sizzle but not brown.
  4. Dip each bread slice into the custard mixture for about 15 seconds per side, or until fully saturated but not falling apart. The center should feel slightly heavy but the bread should still hold its shape. Allow excess custard to drip off.
  5. Place the soaked bread slices onto the heated griddle, being careful not to overcrowd the pan. Work in batches, adding more butter as needed between batches.
  6. Cook the French toast for 3–4 minutes per side over medium heat, until the bottom is golden brown and the edges look set. Flip using a thin spatula, then cook another 3–4 minutes until the second side is equally browned and the inside is fully cooked through—the toast should feel firm and spring back when gently pressed.
  7. Lower the heat to medium-low if the bread browns too quickly before the custard inside is set, to prevent a raw eggy center.
  8. Transfer the cooked French toast to a warm oven (200°F / 95°C) on a wire rack set over a baking sheet to keep warm while you cook remaining batches.
  9. Repeat with the remaining bread slices, adding more butter to the griddle as needed and allowing it to melt and foam before adding the next batch.
  10. Serve immediately with a pat of butter, warm pure maple syrup, and a dusting of powdered sugar if desired.

Notes

To store: keep leftover French toast in an airtight container in the refrigerator for up to 3 days. To freeze: arrange pieces in a single layer on a baking sheet, freeze until solid (about 2 hours), then transfer to a zip-top freezer bag and freeze for up to 3 months. To reheat: for fridge leftovers, warm in a toaster or in a nonstick skillet over medium heat for 2–3 minutes per side until heated through. For frozen, reheat directly from frozen in a toaster, or in a 350°F / 175°C oven for 10–12 minutes, flipping halfway.

Nutrition

Keywords: Cracker Barrel French Toast, French toast, Belgian French toast, thick-cut French toast, breakfast, brunch, cinnamon French toast, vanilla French toast, griddle French toast, copycat Cracker Barrel, sourdough French toast, eggy bread, weekend breakfast

Find it online: https://copycatkitchenco.com/cracker-barrel-french-toast/