When butter and cinnamon flavored bread hits the pan, breakfast already smells like something good is coming. Dutch French toast, called wentelteefjes, is a real classic from the Dutch kitchen.
Slices of white bread are dipped in a mixture of eggs, milk, vanilla sugar, and cinnamon, then fried golden in butter. Older bread can soak a little longer, while fresh bread needs a shorter dip.
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Why Do You Want to Make These?
Wentelteefjes are simple, warm, and made with ingredients you probably already have. Bread, eggs, milk, cinnamon, vanilla sugar, and a little butter. That is all you need for a Dutch breakfast or brunch that feels familiar right away.
The small soaking detail makes a difference: dry bread can handle a little more time in the egg mixture, while fresh bread softens faster.
What You Need
- White sandwich bread: Soaks up the egg mixture and stays soft in the middle. Use brioche or challah for a richer version.
- Tip: Cut baguette into thick slices for smaller brunch pieces.
- Eggs: Help the slices set as they cook.
- Milk: Softens the bread and makes the inside tender.
- Vanilla sugar: Adds gentle sweetness and vanilla flavor.
- Cinnamon: Gives that warm, classic wentelteefjes smell.
- Butter: Fries the bread golden and adds flavor.
- Sugar: Simple topping for serving. You can also serve these wentelteefjes with: cinnamon sugar, powdered sugar, apple compote, fresh berries, or maple syrup.
How to Make It
- Step 1: Whisk the eggs, milk, vanilla sugar, and cinnamon in a bowl. Pour the mixture into a shallow dish.
- Step 2: Place one slice of bread in the mixture. Let it soak for about 1 minute per side.
- Step 3: Melt butter in a skillet over medium heat. Fry the soaked bread in batches.
- Step 4: Turn when the bottom is golden brown and fry the other side too, about 2 to 3 minutes per side. Serve warm with sugar or extra cinnamon.
Top Tips
- Use slightly older bread: Dry bread can soak a little longer and still hold its shape.
- Fresh bread needs less time: Fresh bread softens faster. Give it a shorter dip so it stays easy to lift.
- Keep the heat at medium: The outside turns golden while the inside warms through.
- Add butter in batches: Add a small pat of butter for each new batch. That keeps every slice flavorful.
- Serve right away: Wentelteefjes are best warm from the skillet, with sugar or powdered sugar on top.
Serve with
Make wentelteefjes for a slow weekend breakfast, brunch, lunch, or whenever you have a few slices of bread that need to be used. They are best served warm, straight from the skillet. Serve them with:
- Apple Compote: Lovely with the cinnamon flavor.
- Fresh Berries: A bright contrast to the warm toast. I love serving them with strawberries.
- Hot Chocolate: Cozy with this classic Dutch breakfast or lunch.
📖 Recipe
RECIPE CARD
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Ingredients
- 2 eggs, size L
- 1 cup milk
- 2 tablespoons vanilla sugar
- 2 teaspoons ground cinnamon
- 5 slices white sandwich bread
- 2 tablespoons butter, for frying
- 1 tablespoon sugar, for serving
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add the eggs, milk, vanilla sugar, and cinnamon to a bowl. Whisk well.2 eggs, 1 cup milk, 2 tablespoons vanilla sugar, 2 teaspoons ground cinnamon
- Pour the mixture into a shallow dish or deep plate.
- Place one slice of bread in the mixture and let it soak for about 1 minute per side. If the bread is older and drier, let it soak a little longer. If it is fresh, it may need less time.5 slices white sandwich bread
- Melt a pat of butter in a skillet over medium heat.2 tablespoons butter
- Add the soaked bread slices to the skillet in batches. Fry until golden brown on both sides, about 2 to 3 minutes per side.
- Serve the wentelteefjes warm with sugar, powdered sugar, or extra cinnamon.1 tablespoon sugar
Notes
- Refrigerator: store leftovers covered in the refrigerator and use within one day.
- Reheating: reheat wentelteefjes briefly in a skillet with a little butter.
Nutrition
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