Easy Cinnamon Cardamom French Toast Recipe – Skillet Style

Last Updated on 2 months by Neha Deshmukh

Easy Cinnamon Cardamom French Toast Recipe – Skillet Style

Hey everyone! There’s just something so comforting about French toast, isn’t there? It’s the perfect weekend breakfast, a cozy brunch treat, or even a little something sweet after dinner. I’ve been making this Cinnamon Cardamom French Toast for years – it’s a family favorite, and I’m so excited to finally share it with you. The warm spices just make it extra special, and honestly, it’s way easier to make than you might think!

Why You’ll Love This Recipe

This isn’t your average French toast. We’re taking things up a notch with a beautiful blend of cinnamon, nutmeg, and cardamom. That cardamom? It adds a subtle, fragrant warmth that’s reminiscent of Indian chai – a little nod to my heritage that I absolutely adore. Plus, cooking it in a cast-iron skillet gives it the most incredible golden-brown crust. It’s simple, satisfying, and guaranteed to brighten your morning.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 6-8 thick bread slices
• 1 cup whole milk (about 240ml)
• 3 tablespoons cornstarch
• 2 tablespoons granulated white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon powder
• ¼ teaspoon nutmeg powder
• ¼ teaspoon cardamom powder
• Pinch of salt
• ½ – 1 tablespoon butter (for the skillet)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality bread makes all the difference. I prefer a slightly thicker-cut bread – challah, brioche, or even a hearty white bread work beautifully. They hold up better to the milk mixture without getting soggy.

Now, about that cardamom… it’s a spice that’s deeply rooted in Indian cuisine, used in everything from desserts to savory dishes. It adds such a unique and lovely flavor. Don’t skip it! You can find it in most supermarkets, or at any Indian grocery store.

And the cast-iron skillet? Trust me on this one. It distributes heat evenly, giving you that perfect golden-brown color and a slightly crispy texture. If you don’t have one, a non-stick pan will work, but you might not get quite the same result.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the milk and cornstarch until everything is smooth and there are no lumps. This is your base!
2. Add the sugar, vanilla extract, cinnamon, nutmeg, cardamom, and a pinch of salt to the milk mixture. Give it a good whisk to combine all those lovely flavors.
3. Heat your cast-iron skillet (or non-stick pan) over medium heat. Add about ½ – 1 tablespoon of butter and let it melt and coat the pan.
4. Now, the fun part! Dip each bread slice into the milk mixture, making sure both sides are evenly coated. Don’t soak them for too long, or they’ll become soggy. Just a quick dip is all you need.
5. Place the coated bread onto the hot skillet and cook for 3-4 minutes per side, until golden brown and cooked through.
6. Repeat with the remaining bread slices, adding a little more butter to the skillet as needed.
7. Serve immediately while warm, with your favorite toppings!

Expert Tips

Want to take your French toast game to the next level? Here are a few tips I’ve learned over the years:

• Golden-Brown Perfection: Don’t overcrowd the skillet! Cooking in batches ensures even browning.
• Say No to Soggy: Don’t let the bread soak in the milk mixture for too long. A quick dip is all it needs.
• Even Cooking: If your skillet has hot spots, rotate the bread slices occasionally for even cooking.
• Butter is Your Friend: A little extra butter in the skillet never hurt anyone! It adds flavor and helps with browning.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan French Toast Adaptation

My friend Sarah is vegan, and she loves this recipe with a few tweaks! Simply swap the whole milk for plant-based milk (almond, soy, or oat milk work well) and use a vegan butter alternative for the skillet.

Gluten-Free French Toast Adaptation

For a gluten-free version, use your favorite gluten-free bread. Just be aware that gluten-free bread can sometimes be a little more delicate, so handle it gently.

Spice Level Adjustment (More/Less Cinnamon & Cardamom)

Don’t be afraid to adjust the spices to your liking! If you love a stronger cinnamon flavor, add another ½ teaspoon. Or, if you want a more pronounced cardamom taste, increase it to ½ teaspoon.

Festival Adaptations (Christmas, Diwali – with suggested toppings)

During Christmas, I love serving this with cranberry sauce and a dusting of powdered sugar. For Diwali, a drizzle of rose syrup and some chopped pistachios would be divine!

Serving Suggestions

French toast is amazing on its own, but it’s even better with toppings! Here are a few of my favorites:

• Maple syrup (classic!)
• Fresh berries
• Powdered sugar
• Whipped cream
• Sliced bananas
• A drizzle of honey
• Nutella or other chocolate spread

Storage Instructions

While French toast is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet for best results.

FAQs

Got questions? I’ve got answers!

Q: What type of bread works best for French toast?

A: I recommend a slightly thicker-cut bread like challah, brioche, or a hearty white bread. They hold up better to the milk mixture.

Q: Can I make the milk mixture ahead of time?

A: Yes, you can! Just whisk it together and store it in an airtight container in the refrigerator for up to 24 hours. Give it a good whisk before using.

Q: How do I prevent the French toast from sticking to the skillet?

A: Make sure your skillet is properly heated and coated with butter. Cooking in batches also helps prevent sticking.

Q: What are some alternative toppings besides maple syrup?

A: The possibilities are endless! Try fresh berries, powdered sugar, whipped cream, sliced bananas, honey, or Nutella.

Q: Can I bake this French toast instead of frying it?

A: Yes, you can! Arrange the soaked bread slices in a greased baking dish and bake at 350°F (175°C) for 20-25 minutes, or until golden brown and cooked through.