About Recipe

This recipe will turn leftover pieces of bread into a delicious breakfast feast. Cinnamon French toast is where basic bread meats pancakes, top everything off with a dollop of fresh lemon crème fraiche and a sprinkle of fresh blueberries and enjoy.

It’s no secret that I love pancakes (check out my ultimate pancake recipe or my protein boosted crêpe style pancakes with berries), but sometimes you just don’t have the time to make a stack. My cinnamon French toast recipe however, is the perfect compromise that will take you pretty darn close in much less time.

The zesty lemon crème fraiche makes the dish feel surprisingly light and fresh and takes no time to make, keeping the total time for this dish to under 30 minutes, 20 if you’re quick.

  • Serves4
  • Prep15m
  • Cook10m
  • Difficulty3/10


    French Toast

  • 2 eggs, whisked
  • 1 dl/0.4 cups milk of your choice, I used Oatly Oat Drink
  • 1 dl/0.4 cups flour
  • Pinch of salt
  • 1 tsp vanilla essence
  • 4 slices of bread
  • Butter for pan

    Lemon Crème Fraîche

  • The zest of ½ lemon
  • 1.5 dl/0.6 cups crème fraiche
  • 1 tbsp icing sugar

    To serve

  • Maple syrup
  • Caster sugar mixed with cinnamon
  • Blueberries


Mix crème fraiche with icing sugar and lemon zest and place in the fridge until it’s time to serve.

In a bowl, whisk eggs, flour, milk, vanilla essence and salt until smooth. Place your bread in a deep-dish pan and pour the egg mixture over it. Make sure that all slices are evenly covered with batter and let it soak 2-3 minutes before frying.

Heat up a pan with butter and fry each slice until golden on both sides.

Serve hot with a sprinkle of cinnamon sugar, lemon crème fraiche, blueberries and a drizzle of maple syrup.