There’s nothing like the cozy aroma of French Toast McCormick sizzling on the stove. With McCormick’s signature cinnamon, vanilla, and nutmeg, this recipe transforms an ordinary breakfast into something unforgettable.
Each slice is golden, crisp on the outside, and perfectly soft in the center—just the way French toast should be. The real secret? How McCormick spices blend to create deep, comforting flavor in every bite.
Whether it’s a lazy weekend or a family brunch, French Toast McCormick delivers that homemade, restaurant-quality taste every time. Simple to make. Impossible to forget.
Start your morning with French Toast McCormick—a classic done right.
Why This McCormick French Toast Recipe Stands Out
French Toast McCormick has stood the test of time, but French Toast McCormick adds a rich, flavorful twist to this beloved classic. With McCormick’s cinnamon, pure vanilla extract, and a touch of nutmeg, each bite feels both comforting and refined.
This French Toast McCormick recipe is ideal for lazy weekends, holiday mornings, or anytime you want breakfast to feel special. Top it with berries, maple syrup, or whipped cream—or pair it with crispy bacon for a hearty meal.
What makes French Toast McCormick shine is its versatility. Adjust the spices to suit your taste, and even prep ahead for stress-free mornings. It’s simple, satisfying, and always a hit at the table.
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Ingredients
Essential Ingredients:
- Thick slices of brioche or challah bread
- Large eggs
- Whole milk
- McCormick Pure Vanilla Extract
- McCormick Ground Cinnamon
- McCormick Ground Nutmeg
- Granulated sugar
- Salt
- Butter for cooking
For the McCormick Cinnamon Sugar Topping:
- Granulated sugar
- McCormick Ground Cinnamon
See recipe card for quantities.
Instructions
Prepare the Spiced Egg Mixture
- Whisk together eggs, milk, McCormick vanilla extract, ground cinnamon, nutmeg, sugar, and salt in a shallow dish until smooth and well combined
- The mixture should have a lovely golden color from the cinnamon
- Let it sit for 2 minutes to allow the McCormick spices to bloom and develop deeper flavors
- Heat your skillet or griddle over medium heat
- Prepare your cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl
Soak and Cook the French Toast
- Dip each bread slice into the spiced egg mixture, soaking for 10-15 seconds per side until the bread absorbs the mixture without becoming soggy
- Add butter to your heated skillet and wait until melted and foaming
- Place the soaked bread slices in the pan without overcrowding
- Cook for 2-3 minutes per side until golden brown and crispy
- Look for edges that appear set and enjoy the wonderful aroma of McCormick spices filling your kitchen
Finish and Serve
- Transfer the golden French Toast McCormick to a serving platter
- Immediately sprinkle with the McCormick cinnamon sugar topping while hot - the residual heat helps the cinnamon sugar adhere and creates a lovely sweet crust
- Repeat the cooking process with remaining bread slices, adding fresh butter between batches
- Serve immediately while crispy and warm, paired with maple syrup, fresh berries, or your favorite breakfast accompaniments
- Prepare the Spiced Egg Mixture: Whisk eggs, milk, sugar, and McCormick spices until smooth
- Soak and Cook the French Toast: Soak bread, then cook in a buttered skillet until golden
- Finish and Serve: Plate the toast and serve with toppings like berries or syrup
Equipment for Perfect French Toast McCormick
- Cast Iron Skillet: Provides even heat distribution and creates the best crust (10-12 inch ideal)
- Shallow Dish: Pie plate or wide bowl works perfectly for soaking bread
- Wire Whisk: Essential for combining egg mixture and distributing McCormick spices evenly
- Flexible Spatula: Thin, wide spatula makes flipping easy without breaking
- Budget Alternative: Non-stick pan works well if you don't have cast iron
Expert Cooking Tips for the Best Results
- Keep your heat at medium - too high burns the outside before the inside cooks through
- Add fresh butter to the pan between batches to prevent burning
- Keep finished pieces warm in a 200°F oven on a wire rack to maintain crispiness
- Always whisk your egg mixture well before each dip so McCormick spices don't settle
- Make your egg mixture first to give the spices time to meld and create complex flavors
Recipe Variations
Healthy Options:
- Use egg whites instead of whole eggs for lighter version
- Substitute unsweetened almond milk for regular milk
- Reduce sugar by half and add extra McCormick vanilla extract
Vegan French Toast:
- Replace eggs with ground flaxseed mixture (1 tablespoon flaxseed + 3 tablespoon water per egg)
- Use plant-based milk and vegan-friendly bread
- Keep all McCormick spices the same
Creative Flavor Twists:
- Add McCormick Pumpkin Pie Spice for holiday flavor
- Mix in orange zest with McCormick vanilla
- Replace sugar with maple syrup in egg mixture
- Add instant espresso powder for mocha flavor
Make-Ahead Options:
- Transform into baked french toast casserole by arranging soaked bread in buttered 9x13 dish
- Bake at 350°F for 25-30 minutes
Storage
Refrigerator Storage:
- Store leftover french toast in airtight container for up to 3 days
- Place parchment paper between layers to prevent sticking
Freezing Instructions:
- Cool completely before freezing
- Freeze individual pieces on baking sheet, then transfer to freezer bag
- Keeps for up to 2 months
Reheating Methods:
- Toaster: Pop frozen pieces directly in toaster for crispy results
- Oven: Reheat at 375°F for 5-7 minutes
- Skillet: Warm in buttered skillet over medium-low heat
Make-Ahead Tips:
- Prepare egg mixture night before and store covered in refrigerator
- Whisk well before using next morning
- Can soak bread overnight covered for extra-quick morning prep
My Grandmother’s Secret Touch
When I was little, my grandmother would say, “The best French Toast McCormick isn’t rushed—it’s loved.” Her secret? After soaking the bread in that warm blend of McCormick cinnamon, vanilla, and nutmeg, she’d let it rest on a wire rack for just a minute. That short pause allowed the custard to set, giving each slice that soft, melt-in-your-mouth center with a golden, crisp edge.
She also swore by using room temperature eggs and milk—never cold. “Let the flavors meet halfway,” she’d say. And she was right. It’s these little touches that make French Toast McCormick taste like a hug from the past, but feel like a restaurant-worthy breakfast today.
FAQ
What is the secret to the best French toast?
The secret to the best French Toast lies in using McCormick Pure Vanilla Extract and Ground Cinnamon in your egg mixture. Day-old thick bread like brioche absorbs flavors perfectly without falling apart. Let your spiced egg mixture rest for 2 minutes before dipping bread - this allows McCormick spices to bloom and develop deeper, richer flavors that make restaurant-quality French toast at home.
What is the most common mistake in making French toast?
The most common French Toast is over-soaking the bread, which creates soggy, mushy results. Dip each slice for only 10-15 seconds per side in your McCormick-spiced egg mixture. Using fresh bread instead of day-old bread also causes sogginess. Another mistake is cooking on high heat, which burns the outside before the custard center sets properly.
Why does restaurant French toast taste so good?
Restaurant French toast tastes amazing because chefs use premium ingredients like McCormick Pure Vanilla Extract and real spices, not artificial flavors. They use thick, day-old brioche or challah bread that absorbs the spiced egg mixture perfectly. Restaurants also cook on well-seasoned griddles at consistent medium heat, creating that perfect golden crust while keeping the inside creamy and custard-like.
What is the trick to not soggy French toast?
The trick to avoid soggy French toast is using day-old bread that's slightly stale - it absorbs the McCormick-spiced egg mixture without breaking down. Don't over-soak; 10-15 seconds per side is enough. Cook on medium heat in a properly preheated pan with butter. Serve immediately after cooking to maintain the crispy exterior that contrasts beautifully with the soft, custardy center.
Bring the Magic of French Toast McCormick to Your Morning Table
This French Toast McCormick recipe is proof that unforgettable breakfasts don’t require fancy ingredients—just a little love, a few smart techniques, and McCormick’s premium spices. The dreamy blend of cinnamon, vanilla, and nutmeg transforms a humble slice of bread into a golden, custardy delight that feels both nostalgic and gourmet.
Whether you’re serving brunch to friends or enjoying a quiet Sunday morning, this recipe promises comfort in every bite. It’s the kind of dish that brings people back to the table—and leaves them asking for seconds.
If you loved this, don’t miss our Moist Banana Greek Yogurt Bread Recipe for another cozy morning treat, or try the Easy Brioche Bread Recipe Bakery-Style if you’re ready to take homemade bread to the next level.
We’d love to see your creations! Share your version of French Toast McCormick, rate the recipe, and let us know your favorite McCormick spice combos. Great mornings start right here—one perfectly spiced bite at a time.
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French Toast McCormick
Equipment
- 1 Cast iron skillet 10–12 inch skillet for even browning
- 1 Shallow dish For soaking bread
- 1 Wire whisk To mix egg and spice mixture
- 1 Flexible Spatula For easy flipping
- 1 Wire rack To rest soaked bread before cooking
Ingredients
- 4 slices brioche or challah bread Preferably day-old
- 3 large eggs Room temperature
- ¾ cup whole milk Room temperature
- 1 teaspoon McCormick Pure Vanilla Extract
- 1 teaspoon McCormick Ground Cinnamon
- ⅛ teaspoon McCormick Ground Nutmeg
- 1 tablespoon granulated sugar
- ⅛ teaspoon salt
- 2 tablespoon butter For cooking
- 2 tablespoon granulated sugar For cinnamon sugar topping
- 1 teaspoon McCormick Ground Cinnamon For cinnamon sugar topping
Instructions
- Whisk eggs, milk, vanilla, cinnamon, nutmeg, sugar, and salt
- Preheat over medium heat
- Dip bread 10–15 seconds per side
- Rest on wire rack for 1 minute
- Cook 2–3 minutes per side in buttered skillet
- Sprinkle cinnamon sugar after cooking
- Serve with syrup, berries, or bacon
sharon Russell says
Looks yummy I'll have to try it
bakingwhiz says
Thanks, Sharon! Hope you give it a try soon, you’ll love it! 😊