1. Whisk together eggs, milk, vanilla, sugar, cinnamon, and salt in a shallow bowl until well combined. This custard base is key for that rich, cinnamon roll flavor.
2. Mix the brown sugar, cinnamon, and melted butter in a small bowl to create your cinnamon swirl topping. Set aside.
3. Heat a large skillet or griddle over medium heat and add a tablespoon of butter to melt. You want it hot but not smoking, so the toast cooks evenly without burning.
4. Dip each slice of bread into the egg mixture, letting it soak for about 20 seconds on each side. If your bread is very thick or dense, give it a little more time to absorb. I learned this the hard way when I first tried thick brioche—it can be a sponge!
5. Place the soaked bread slices onto the skillet. Immediately sprinkle a generous spoonful of the cinnamon sugar topping over each slice.
6. Cook for about 3-4 minutes on each side, or until golden brown and slightly crispy on the edges. You’ll see the sugar caramelize a bit, and that’s your cue that it’s ready to flip.
7. While the second side cooks, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth.
8. Remove the French toast from the skillet and drizzle with the glaze. Serve hot, preferably with a splash of maple syrup or fresh fruit.

I remember the first time I made this for my kids—they were skeptical, expecting plain French toast. When I revealed the gooey cinnamon topping and sweet glaze, their eyes lit up. That’s the magic of simple ingredients turned into something special.