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A Neighborhood Cafe: Tin Shed Garden and the French Toast
Portland’s Alberta Arts District is one of those neighborhoods you just want to get lost in. It’s all murals and funky shops. And on a sunny morning, I was doing just that when I saw it. Tin Shed Garden. It didn’t look like a restaurant so much as a secret garden someone decided to put a kitchen in. There were plants everywhere and a happy, relaxed crowd of people spilling out onto the patio. I had to go in.
The vibe was just so comfortable. It was quirky and artsy and felt like the coolest backyard party you’ve ever been to. And everyone had a dog. Seriously. It’s one of the most dog friendly places I’ve ever seen, which just adds to the wonderful, community feel of the place.
I found out this little oasis has been a neighborhood rock since 2002. The story is simple and perfect. It started as a dream to build a real community hub, a place where neighbors could gather and feel at home. They built this amazing garden patio, a place that feels a million miles away from the city street right outside. It wasn’t about being the fanciest or the trendiest. It was about creating a space that was genuine and welcoming, for people and their furry friends. You can just feel that intention. It’s a place built on love, not on a business plan.
The menu was full of amazing brunch stuff, but my eyes stopped on one thing. Sin French Toast. With a name like that, how could you not?
What came out was pure indulgence. Two thick, golden slabs of challah bread, looking fluffy and perfect. They smelled incredible, a little like vanilla and something warm and sweet. I found out they dip it in a vanilla bourbon custard batter, which just sounds sinful all on its own.
I took the first bite, and it was everything. The bread was so rich and custardy on the inside, with a perfectly crisp, buttery outside. It was sweet but not too sweet, and it had this wonderful warm flavor from the vanilla and bourbon. It was the kind of breakfast that makes you want to just sit back, sip your coffee, and watch the world go by for a little while.
The Tin Shed Garden was a perfect find. It’s so much more than a cafe. It’s the living, breathing heart of its neighborhood. A quirky, delicious, welcoming spot that reminds you that the best places are the ones that are all about bringing people together.
A Little Bit of Sin in My Own Kitchen
A breakfast named “Sin French Toast” isn’t something you easily forget. On a particularly lazy weekend morning, that memory came flooding back, and I knew I had to try to bring a little of that sinfulness home.
The whole thing starts with the bread. This is not a time for your average sandwich loaf. I went out and got a beautiful loaf of challah and cut a couple of really thick slices. You need that thickness to hold all the custardy goodness.
Next, I had to build that amazing batter. In a shallow bowl, I cracked a couple of eggs and whisked them with a generous splash of heavy cream, because if you’re going to sin, you might as well do it right. Then I added a good dash of vanilla extract and a sprinkle of cinnamon. And now for the secret weapon, the part that makes it sinful. I poured in a little splash of bourbon. It just gives it this amazing warmth and depth.
I took my thick slices of challah and let them take a quick bath in the custard, flipping them over to make sure they were nicely coated but not completely waterlogged. You want them to absorb the flavor, not turn to mush.
I melted a good pat of butter in a skillet over medium heat and waited for it to get foamy. I carefully laid the soaked bread in the pan, and the sizzle was pure music. I let it cook for a few minutes on each side, until it formed this beautiful, golden-brown crust. My whole kitchen started to smell like the best brunch spot in the world.
I slid the finished slices onto a warm plate. They didn’t even need much, but a dusting of powdered sugar and a drizzle of real maple syrup felt appropriate. Taking that first bite was pure, decadent bliss. The crispy, buttery outside, the rich, custardy inside, and that subtle warmth from the bourbon. It wasn’t the Tin Shed Garden’s secret garden, but it was a pretty perfect taste of a sinful and delicious memory.
Chef’s Notes: Classic Breakfast French Toast
• Use slightly stale bread for best soak – Day-old brioche or challah absorbs custard without falling apart. If using fresh bread, lightly toast slices to dry them out.
• Whisk custard thoroughly for even flavor – Cinnamon tends to settle, so whisk vigorously to emulsify eggs and milk. This ensures consistent coating and golden browning.
• Dip quickly, don’t soak – Brioche is delicate. A brief dip coats the surface without making it soggy. Over-soaking leads to mushy centers.
• Cook over medium heat for crisp edges – Butter should foam but not brown too fast. Each side takes ~3 minutes for a golden crust and fluffy interior.
• Macerate strawberries for natural syrup – Tossing with sugar draws out juices and softens texture. A 20-minute rest creates a fresh, fruity topping without cooking.
• Finish with butter and warm syrup – A final pat of butter adds richness. Maple syrup pools around the toast, enhancing sweetness and visual appeal.
• Customize with spices or zest – Nutmeg, orange zest, or almond extract add aromatic depth. Try chopped nuts or powdered sugar for texture and contrast.
• Serve immediately for best texture – French toast loses crispness as it cools. Warm plates help preserve heat and crust integrity.
Classic Breakfast French Toast
Dive into the perfect breakfast with this classic French Toast recipe that balances simplicity and indulgence. Stale brioche or artisan breads soak up a rich, cinnamon-vanilla egg mixture, then pan-fry to golden perfection. Finished with butter and a drizzle of luscious maple syrup, this quick and easy dish is perfect for busy mornings or weekend brunches. Whether you’re a seasoned cook or a beginner, this recipe guarantees a fluffy, flavorful start to your day that’s both cozy and crowd-pleasing. Don’t forget the optional macerated strawberries for a fresh fruit twist!
4
servings5
minutes12
minutes320
kcal20
minutes37
minutesKeep the screen of your device on
Ingredients
- Bread Base
4 slices brioche or challah bread slightly dried, perfect for soaking
- Dairy Eggs
2 large eggs farm-fresh
0.5 cup whole milk
- Flavor Enhancers
0.5 tsp ground cinnamon pure
1 tsp vanilla extract natural
- Cooking Fats
2 tbsp unsalted butter divided (1 tbsp for initial cooking, 1 tbsp for finishing)
- Optional Topping – Macerated Strawberries
8 ounces of ripe strawberries hulled and halved, tossed with 1 tablespoon of granulated white sugar to release natural juices over 20 minutes
- Serving Essentials
Real maple syrup and additional butter to serve alongside the toast
- Alternative Ingredients
Bread Base: Substitute brioche or challah with thick-cut sourdough or whole wheat bread for a heartier result
Milk: Swap whole milk with almond milk or oat milk for a dairy-free option
Butter: Use coconut oil or plant-based margarine as a lactose-free cooking fat alternative
Eggs: Replace eggs with a flaxseed egg 1 tbsp ground flaxseed + 3 tbsp water to make vegan French toast
Vanilla Extract: Use almond extract if vanilla is unavailable or for a nutty flavor variation
Sugar: Replace white sugar in the strawberries with honey or agave syrup for less refined sweetness
Directions
- Prepare the Egg Custard – Whisk Combine: Crack two large eggs into a medium mixing bowl. Add half a cup of whole milk along with ½ teaspoon of ground cinnamon and 1 teaspoon of vanilla extract. Whisk vigorously to fully emulsify, preventing cinnamon from settling and ensuring an even flavor. This custard base is critical for soaking the bread perfectly. Takes about 3 minutes.
- Butter the Pan Soak Bread – Cook in Batches: Heat 1 tablespoon of unsalted butter in a nonstick skillet over medium heat until melted and beginning to foam. Quickly dip each slice of stale brioche into the egg custard, coating both sides thoroughly but not soggy, then lay them gently into the pan. Cook 2½ to 3 minutes per side until golden and crisp. Avoid overcrowding the pan to maintain even cooking and color. This step should take around 10-12 minutes depending on pan size.
- Optional Macerated Strawberries – Sweeten Rest: While the toast cooks, toss halved strawberries in 1 tablespoon of sugar in a bowl. Set aside for at least 20 minutes so the fruit softens and juices form a natural syrup perfect as a fresh topping. This resting time enhances their flavor without heat.
- Finish Serve – Butter Drizzle: Once all slices are cooked, melt the remaining 1 tablespoon of butter in the pan and lightly coat toast slices briefly to add richness. Serve immediately, topped generously with warm maple syrup and the macerated strawberries if desired. Warm plates help maintain the toast’s crisp exterior. Optional: dust with powdered sugar or add a sprinkle of chopped nuts for texture.
Equipment
- Nonstick Pan
- Mixing Bowls
- whisk
- measuring cups and spoons
- spatula
Notes
- For the best French Toast, always use bread that is a day or two old for optimal soaking without collapse. If fresh, lightly toast slices to dry them out just a bit. Brioche and challah add a luxurious texture, but wholesome sourdough or multigrain breads work beautifully for variation. Try adding a pinch of nutmeg or orange zest to the egg mixture for subtle aromatic notes. Serve your French Toast with crispy bacon or a side of Greek yogurt to elevate protein content. For fruit lovers, fresh berries or a quick berry compote can replace macerated strawberries. Don’t rush the cooking time; a golden crust means more flavor and texture contrast that everyone loves!
Nutrition Facts
- Serving Size: 1g
- Calories: 320kcal
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 195mg
- Sodium: 370mg
- Potassium: 180mg
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 7g
- Protein: 8g
- Vitamin A: 540IU
- Vitamin C: 25mg
- Calcium: 150mg
- Iron: 2.5mg
FAQs: Classic Breakfast French Toast
What type of bread works best for this French Toast?
Thick-cut brioche or challah is ideal because it soaks up the custard beautifully—something you’d expect at a cozy breakfast spot like Tin Shed Garden. Using bread with structure helps create that fluffy-yet-golden result Tin Shed Garden is known for. Day-old slices also mimic the texture-focused technique you’d find at Tin Shed Garden’s brunch plates.
Why should the bread be slightly stale before cooking?
Slightly stale bread absorbs the custard without falling apart, just like the hearty breakfast toasts served at Tin Shed Garden. The drier texture creates a firmer base that holds flavor well, and Tin Shed Garden often uses similar methods to achieve consistency in their dishes. This simple step ensures your French Toast cooks evenly and stays tender.
How do I keep the French Toast from getting soggy?
Give each slice a quick dip rather than a long soak—an approach Tin Shed Garden frequently relies on for perfectly balanced texture. The goal is to coat the bread, not drench it, which is why Tin Shed Garden emphasizes custard distribution rather than oversaturation. Cooking over medium heat also helps crisp the exterior while keeping the center soft.
How do I get my French Toast perfectly golden?
Cooking over steady medium heat is key—something Tin Shed Garden consistently does to create crisp, even browning. Let the butter foam before adding the bread to get that caramelized finish Tin Shed Garden’s breakfasts are known for. Flipping only once ensures a uniform crust without crushing the fluffy interior.
How can I make the French Toast crispier?
Add a tablespoon of flour or cornstarch to the custard to help develop a firmer exterior, a trick many home cooks love and one that aligns with the texture-focused approach of Tin Shed Garden. Crispiness forms best when the slices aren’t overcrowded—another principle Tin Shed Garden follows in its skillet techniques. Proper spacing ensures steam doesn’t soften the edges.
More Recipes
Creamy Vanilla Cinnamon French Toast
Cooks in 20 minutesDifficulty: EasyDive into this luscious vanilla cinnamon French toast that transforms ordinary breakfast into a grand treat! Soft slices of rich bread soaked in a creamy egg mixture with fragrant vanilla, cinnamon, and a hint of nutmeg create an irresistibly warm and comforting dish. Perfect for weekend brunches or special mornings, this French toast boasts a crisp, golden crust balanced with a tender, custardy center. Whether drizzled with warm maple syrup or topped with fresh berries and nuts, this recipe brings a vibrant, inviting flavor to your table every time. Get ready to impress with simplicity and deliciousness in every bite!
