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Vanilla-Almond Spiced French Toast

Rated as 4.88 out of 5 Stars

"A must for those who like their French toast sweet and super flavorful!"
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20 m servings 337
Original recipe yields 4 servings (8 slices)


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  1. Mix whole milk and brown sugar in a large bowl.
  2. Beat eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice together in a separate bowl until the eggs are well beaten; add to the milk mixture and stir to dissolve the brown sugar.
  3. Heat a non-stick skillet or griddle over medium-low heat.
  4. Set one slice of Texas toast into the milk mixture; let soak until moistened, about 10 seconds per side.
  5. Cook the dipped toast in the preheated skillet until bottom is golden brown, 3 to 5 minutes; flip toast and continue to cook until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking with remaining bread slices.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the milk mixture. The actual amount of the milk mixture consumed will vary.

Nutrition Facts

Per Serving: 337 calories; 11 43.4 14.8 198 530 Full nutrition

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Read all reviews 6
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Love this! But I tweaked it a bit. Did not add allspice and cut nutmeg in half. The allspice I didn't have and the nutmeg is not my favorite so I always cut it. Next time I would pop it in the o...

Nice flavor and for a person who doesn't care for syrup (me) this is just sweet enough. I used high quality pure vanilla bean paste as I don't care for artificial vanilla. A quick buzz with th...

No changes, made as directed. Turned out to be the best French Toast I’ve ever made. The family loved it!!!

This is a simple but wonderfully flavorful french toast recipe. It was light and beautiful and tasted amazing! The only thing I did differently was I replaced the nutmeg with mace because I coul...

Very easy and delicious French toast recipe. As others have said, it's just sweet enough that you don't need syrup or dusting sugar.

I served this to my family on our family trip. More than half of them came back for seconds. The ONLY thing I did differently was I only soaked the bread for a few seconds on each side because...