Sweet, Savory, and Satisfying French Toast Recipes

Potash Twins - Sweet and Savory French Toast Breakfast Sandwich
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Potash Twins - Sweet and Savory French Toast Breakfast Sandwich
Sweet and Savory French Toast Breakfast Sandwich
Breakfast, Brunch
2 Servings
  • Freshly ground black pepper maple syrup, for serving


  • 3 tablespoons unsalted butter, softened 1 tablespoon honey
  • 1/4 teaspoon vanilla
  • Kosher salt


  • 6 slices of bacon, cut in half 4 slices brioche bread
  • 2 eggs
  • 1 cup whole milk 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon kosher salt
  • 1 tablespoon butter


  • 1/2 cup parmesan, grated 2 eggs
  • Kosher salt

Potash Twins Ezra And Adeev - Sweet & Savory Breakfast Sandwich - Home & Family


  1. Preheat the oven to 400 degrees F.
  2. First, whisk together softened butter, honey, vanilla and a pinch of salt. Set aside.
  3. Next, make the bacon lattice. Weave together 6 half slices of bacon on a baking sheet to form a lattice square.
  4. Repeat with the remaining 6 half slices. Place an inverted baking rack over the top to keep it flat. Bake for 15 to 20 minutes. Remove from the oven and reserve. Turn the oven down to 200 degrees f.
  5. Meanwhile, whisk together eggs, milk, vanilla, cinnamon and salt in a shallow bowl or baking dish. Dip each bread slice into the mixture, soaking for a few seconds on each side.
  6. Place a sauté pan over medium heat. Melt 1/2 tablespoon butter and cook 2 slices of the soaked brioche in the butter for 3 minutes per side. Repeat with remaining slices. Keep warm in the oven while you make the eggs.
  7. Place a nonstick skillet over medium heat. Add the grated parmesan to the skillet in an even layer and cook for 2 minutes, until the cheese starts to melt and brown slightly. Crack two eggs over the top, and season with salt and pepper. Cover the pan with a lid and allow to steam for about 3, until the whites are just set but yolk is still runny.
  8. Build the sandwich - spread some honey butter over one slice of French toast. Top with a bacon lattice and one Frico egg. Top with another slice of French toast and drizzle with maple syrup. Serve.

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Chris Valdes - Pumpkin Spice Banana Foster French Toast
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Chris Valdes - Pumpkin Spice Banana Foster French Toast
Pumpkin Spice Banana Foster French Toast
Breakfast, Brunch, Dessert
Seasonal Event:


  • 2 whole bananas, sliced 1/2 inch rounds
  • 5 tbsp butter
  • 1/2 cup brown sugar
  • 1/2 cup bourbon or dark rum
  • 1 tsp pumpkin spice


  • 1 whole bread load, sliced in 1inch thick slices
  • 3 cups of whole milk
  • 4 eggs
  • 2 tbsp pumpkin spice
  • 3 tbsp butter



  1. Melt butter in a saucepan over medium heat
  2. Add butter and brown sugar and cook for about 2 min until butter has melted and mixed with the brown sugar
  3. Add the sliced bananas and cook until the bananas are soft and lightly cooked, about 2 minutes
  4. Carefully add the bourbon or rum and allow to flambé
  5. Serve on top of the french toast and top with desired toppings


  1. In a bowl whisk together the eggs, milk, and pumpkin spice.
  2. Melt butter in a small pan or tabletop skillet with medium heat.
  3. Dip each slice of toast one at a time into the eggs mixture for about 3 seconds per side and place in the pan.
  4. Cook until golden brown, about 3 minutes. Flip and repeat.

Topping Ideas:

  • Condensed milk
  • Dulce de leche
  • Whipped cream
  • Chocolate syrup
  • White chocolate shavings
  • Chocolate shavings
  • Chopped strawberries

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Cinnamon Roll French Toast
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Cinnamon Roll French Toast

Ingredients for the Filling

  • ¼ cup (1 stick) unsalted butter, room temperature
  • 2 tablespoons cinnamon
  • ½ cup brown sugar

Ingredients for the Batter

  • 1 cup half & half
  • 2 large eggs
  • ¼ cup brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter, melted 12 slices of brioche, ½-inch thick

Ingredients for Cream Cheese Icing

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, room temperature ¼ cup cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup half & half

Cinnamon Roll French Toast - Home & Family

*If you are slicing your own loaf of brioche, freeze it overnight so it’s easier to cut into thin slices.

1. Make the Filling: In a small bowl, mix together the butter, cinnamon, and brown sugar to form a paste. Set aside.

2. Make the Batter In a large bowl, vigorously whisk together the half & half, eggs, brown sugar, vanilla extract, ground cinnamon, and a pinch of salt, until the brown sugar has dissolved. While whisking, drizzle in the melted butter until combined.

3. Assemble the French Toast Using three slices of brioche for each serving, put a thin layer of filling between the slices of brioche, then set aside. Repeat with remaining brioche slices, making sure to use up all of the filling amongst the bread.

4. Cook the French Toast Preheat a nonstick skillet over low heat. When the skillet is hot, gently submerge each stack of brioche into the batter so it absorbs some of the liquid, then carefully place onto the hot skillet.

5. (Depending on how big your skillet is, you may have to do this in batches. Simply keep the cooked batches warm in the oven.)

6. Cook each side for about 4-5 minutes, until golden brown. (This may seem like a long time, but the sugar and butter in the batter is prone to burning before the toast is done cooking, so the way to prevent this, while still getting a golden crust, is to cook it on low heat.)

7. Make the Icing In a large bowl, whisk together the powdered sugar, butter, cream cheese, vanilla extract, and half & half until smooth. It will be tough to combine at first, but keep mixing (and adding tiny amounts of half & half, if necessary) and it will come together. Drizzle over the French toast right before serving.

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S'Mores French Toast
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S'Mores French Toast

Ingredients for Graham Cracker Crumble

  • ¾ cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 1 tablespoon sugar

Ingredients for Chocolate Ganache

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Ingredients for French Toast

  • 2 eggs, lightly beaten
  • ¾ cup half and half
  • ½ teaspoon vanilla extract
  • 2 tablespoons butter
  • 4 slices country bread, ½-inch thick
  • 12 large marshmallows
  • As needed, blueberries
  • As needed, maple syrup


  1. Preheat oven to 350°F.
  2. To prepare graham cracker crumble: combine graham cracker crumbs, melted butter and sugar in a bowl and mix to blend. Press the crumb mixture into the bottom of a small pie pan. Bake for 4 to 5 minutes, or until lightly browned. Cool; crumble into pieces.
  3. To prepare chocolate ganache: Bring heavy cream to a simmer, stirring occasionally; pour over chocolate chips and let stand for 10 minutes. Whisk until smooth and creamy. If making ahead, chocolate ganache can be reheated in microwave in 10 second increments until melted, stirring frequently.
  4. To prepare French toast: combine eggs, half and half, and vanilla in a shallow bowl and whisk to blend. Melt butter in a large heavy skillet over medium heat. Dip bread slices in egg mixture; drain excess and griddle on each side for 3 minutes, or until golden.
  5. Preheat broiler. Place marshmallows on baking sheet; run under broiler until puffy and lightly toasted.
  6. To assemble each s’mores French toast sandwich: arrange 6 toasted marshmallows on 1 slice of warm French toast; drizzle warm chocolate ganache over marshmallows. Top with 1 slice of French toast, forming a sandwich. Top, as needed, with a drizzle of chocolate ganache, blueberries, maple syrup and graham cracker crumbles. Cut sandwich in half. Repeat with remaining s’mores French toast components to make additional sandwiches.
Christmas Morning French Toast Casserole
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Christmas Morning French Toast Casserole
Christmas Morning French Toast Casserole
Breakfast, Brunch
Seasonal Event:
Holidays, Christmas

French Toast:

  • 1 Tbsp unsalted butter, at room temperature
  • 1 loaf French bread, cut into 18-20 1" thick slices
  • 8 large eggs
  • 2 cups eggnog
  • 1 cup milk
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch of kosher salt


  • 8 Tbsp (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 Tbsp light corn syrup
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ - ¾ cup whole red and green maraschino cherries
  • Maple syrup


  1. To make the French toast, grease a 9" x 13" baking dish with the butter. Arrange the bread slices in the baking dish in two overlapping rows.
  2. Whisk together the eggs, eggnog, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl. Pour the egg mixture evenly over the bread slices, making sure the bread is well covered. Cover and refrigerate overnight.
  3. Preheat the oven to 350°F. Remove the baking dish from the refrigerator.
  4. To make the topping, whisk together the butter, brown sugar, pecans, corn syrup, cinnamon, and nutmeg in a medium bowl until thoroughly combined. Sprinkle the topping evenly over the bread.
  5. Bake for 30-40 minutes, until lightly browned. Remove the casserole from the oven and decorate with the maraschino cherries in clusters of three to look like holly berries. Serve with maple syrup.

Cook's Note: It's best to use day-old bread, so the custard can really absorb. The casserole can be made the night before and refrigerated. Perfect for Christmas morning

Apricot Stuffed French Toast
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Apricot Stuffed French Toast

Ingredients for Apricot Compote

  • 1 pound Fresh Apricots 

  • 3 ounces Honey 

  • 1⁄2 Vanilla Bean, seeds scraped 

  • 1 strip Orange Zest, 1⁄2 inch wide 

  • 1 tablespoon Fresh Lemon Juice 

  • 2 tablespoons Water 

Ingredients for Apricot Stuffed French Toast

  • 1⁄2 loaf brioche (~10 ounces) 

  • 4 ounces cream cheese, softened 

  • 1⁄3 cup apricot compote, room temperature or cooled (recipe above) 

  • 3 eggs 

  • 1 cup half-and-half 

  • 2 tablespoons granulated sugar 

  • 1 teaspoon vanilla 

  • 1⁄8 teaspoon salt 

  • 1⁄8 teaspoon ground nutmeg 

  • 3 tablespoons butter, melted 

  • Extra apricot compote, for serving 

Directions for Compote

1. Cut apricots in half and remove pits. Cut each half in quarters.

2. Add chopped apricots, honey, vanilla seeds and pod, orange zest, lemon juice, and water to a medium saucepan and stir to combine.

3. Cook mixture on medium-low heat until apricots begin to release their juices. Turn the heat up to medium simmer apricots, stirring occasionally, until they are soft and beginning to fall apart, about 10-15 minutes. Taste apricots and adjust sweetener if desired (depending on the season and farm, apricots might be tart or very sweet).

4. Remove vanilla bean pod and orange zest. Serve compote warm or cold.

Directions for French Toast

1. Spray 13x9-inch pan with cooking spray.

2. Cut bread into 4 – 6 slices, 1 ½ inches thick. The number of slices will depend on the size of the loaf. Cut a wide pocket into each slice by making a horizontal slit through the bottom. Be sure not to cut all the way through. Set aside.

3. In a medium bowl, beat cream cheese with apricot compote until well mixed (using whisk or electric mixer). Distribute the filling evenly between each slice of bread, spreading about 1 tablespoon of the mixture into each piece. Add bread slices to baking dish and set aside.

4. In a medium bowl, beat eggs, half-and-half, sugar, vanilla, salt, and nutmeg until blended thoroughly. Pour egg mixture over bread slices in dish and lift up each slice so the bottom of every piece will absorb egg mixture. Cover and refrigerate for at least 30 minutes, or up to one day.

5. Heat oven to 425 ̊. Uncover French toast and drizzle with melted butter. Bake for 20-25 minutes, or until golden brown. Serve with extra apricot compote.

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French Toast
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French Toast

Ingredients for French Toast

  • 4 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1-2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1/4 teaspoon salt
  • pomegranate seeds for garnish
  • 8 (1 inch thick) slices good-quality white bread, brioche, or egg bread such as challah
  • 2 cups shelled pistachios, coarsely ground in a food processor fitted with steel blade
  • 2 tablespoons of canola oil

Ingredients for Pomegranate Compote

  • 4 cups pomegranate seeds
  • 1⁄2 cup Agave Syrup
  • 1 cup fresh orange juice
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Steps for French Toast

1. Preheat the oven to 325 degrees. Butter one or two baking dishes large enough to accommodate the bread in one layer. In a large, wide bowl, whisk together the eggs, milk, vanilla, nutmeg, salt, cinnamon, orange juice, and orange zest.


2. Heat a large, heavy, nonstick skillet over medium-high heat or preheat a griddle. Oe by one, dip the bread into the egg mixture, turning it and making sure it's completely saturated. Carefully dip the slices into the ground pistachios, coating them evenly on both sides.


3. Add the oil to the pan and wipe with a paper towel. Carefully transfer as many pistachio-coated slices as will fit in the pan without crowding. Brown on each side, about 2 minutes per side, and transfer to the baking dish. Place the baking dish in the oven and bake 5-8 minutes.


4. To serve, cut each slice diagonally in half and arrange the triangles on heated serving plates. Spoon powdered sugar into a fine-mesh sieve and tap the sieve over each serving to dust it attractively with sugar (optional). Serve hot with pomegranate compote.

Steps for Pomegranate Compote

1. In a medium sauce- pan add pomegranate seeds, Agave Syrup, orange juice andbring to a boil on medium high heat for 5 minutes. Pass through a tight meshstrainer into a clean pot.

2. In a small glass bowl add 1 tablespoon of water with corn starch and mix untilsmooth, set aside.

3. Bring the strained pomegranate seeds to a boil again and pour in the cornstarchmixture, stir until the syrup has thickened slightly. Set aside.

Overnight Walnut French Toast
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Overnight Walnut French Toast


  • 8 slices Texas Toast or 1-inch thick slices French bread
  • 2 1/2 cups milk or walnut milk
  • 1/2 cup sugar
  • 1/4 cup butter, melted (plus extra for baking dish)
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 6 eggs
  • 3 tablespoons brown sugar
  • 1 cup California walnuts, coarsely chopped

Overnight French Toast with Walnut Cranberry Compote - Home & Family

Total time Several hours to overnight
Serves 12
Serving size 1/12th of the recipe
Course Breakfast, brunch, dessert


1. Preheat oven to 350°F. Place bread on a baking sheet and bake for 5 minutes or until it’s lightly toasted on the outside, but still very soft on the inside. Lightly butter a 13 X 9-inch baking dish.

2. Whisk together milk, sugar, butter, vanilla, cinnamon and eggs in a large bowl. Dip each bread slice into mixture and let soak for about 15 seconds on each side. Place in prepared baking dish, overlapping slices slightly if necessary. Pour any remaining egg mixture over the top. Cover and refrigerate for a few hours or overnight.

3. Preheat oven to 350°F. Bake for 50 to 60 minutes or until it’s golden brown and somewhat firm to the touch. Serve immediately.

Get the Recipe to Cranberry Walnut Ginger Compote >>

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Sweet Potato French Toast with Cranberry Chutney
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Sweet Potato French Toast with Cranberry Chutney

Sweet Potato French Toast

  • ½ cup sweetened condensed milk
  • ¾ cup milk
  • ¾ cup sweet potato puree
  • 2 Tbsp confection sugar
  • 1 tsp vanilla extract
  • 1 Tbsp ground cinnamon
  • 10 slices Texas toast (or other white bread such as Challah or French bread)
  • Sea salt butter for griddle
  • Best served top with sea salt butter, warm maple syrup and Brown Sugar Candied Bacon and for a holiday treat, add a dollop of cranberry-pecan chutney.

Cranberry-Pecan Chutney

  • 1 cup apple cider
  • ¾ cup fresh orange juice
  • ½ cup sugar
  • 1 Tbsp cinnamon
  • 1 Tbsp ground ginger
  • ½ tsp kosher salt
  • ½ tsp whole cloves
  • 1/8 tsp dried crushed red pepper
  • 1 (12-oz.) package fresh or frozen cranberries
  • ¾ cup dried apricots, diced
  • ½ tsp loosely packed orange or lemon zest
  • ½ cup chopped toasted pecans

Brown Sugar Candied Bacon

  • 1lb applewood-smoked bacon slices or thick cut bacon slices
  • 1/3 cup (packed) golden brown sugar
  • ½ cup unsalted butter

Directions for French Toast

Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine). In a mixing bowl whisk together milk, sweet potato puree, eggs, brown sugar, vanilla, and cinnamon until well combined. Pour into a shallow dish.
Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture. I also squeeze gently to soak the mixture to center), then rotate and coat opposite side. Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip French toast to opposite side and cook until golden brown. Serve warm with butter and maple syrup.

Directions for Chutney

Bring first 7 ingredients to a boil in a large saucepan over medium heat. Reduce heat to low, and simmer, stirring occasionally, 10-12 minutes. Remove cloves with a slotted spoon, and discard.
Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begins to blossom. Stir in apricots and orange or lemon zest; remove from heat. Cool completely. Serve immediately, or chill up to 2 days. Stir in pecans just before serving.

Directions for Candied Bacon

Position 1 rack in top third of oven and preheat to 400 degrees. Line large rimmed baking sheet with foil. Place large rack on lined baking sheet. Arranged bacon slices in single layer on rack. Whisk brown sugar and butter. Brush bacon with sugar and butter blend. Bake until bacon is crisp and glazed, 15 to 18 minutes. Cool 5 minutes and serve.

Crème Brulee French Toast
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Crème Brulee French Toast


  • 1/2 cup Unsalted butter
  • 1 cup Brown sugar
  • 2 Tbsp. Maple syrup
  • 1 loaf bread, Challah or Brioche day old bread, cut into 1-inch slices
  • 7 eggs
  • 1 1/2 cup Half & half
  • 1 tsp. Vanilla
  • 1 teaspoon orange liquor (like Grand Marnier) or you can use 1 teaspoon orange zest
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Salt
  • Toppings of your choice: powdered sugar, maple syrup, whipped cream, fresh fruit, jam, etc (if you’re like me, you’ll find yourself using ALL of them!)


  1. Grease a 9×13 baking dish and set aside
  2. In a small saucepan, over medium heat, melt butter.
  3. Add brown sugar and maple syrup and stir until sugar is completely dissolved.  Pour mixture into baking dish.  Arrange bread slices as close together as possible, in one layer, in the baking dish.  Set aside.
  4. In a large bowl, whisk eggs by hand until fluffy- about 1 minute.  Add half and half, vanilla, orange liquor, cinnamon and salt and whisk until all is evenly combined.
  5. Pour egg mixture evenly over the bread slices.  Cover tightly with plastic wrap and chill overnight (or for at least 6 hours.)
  6. When ready to bake, remove from refrigerator and bring to room temperature- 30 minutes to an hour.  Preheat oven to 350 degrees.
  7. Bake for about 35 minutes until the French toast looks lightly golden brown and is cooked all the way through.
  8. Serve immediately, nice and hot.
  9. When scooping out a serving, flip bread slice over and serve “bottom-side-up” onto plate. This way, the brown sugar/butter coating is now on top. (Hence the “crème brûlée” topping!)
  10. Accompany French toast with toppings of your choice.

Note: I like to make this with all kinds of breads and I think it comes out a little different with each one.  Here you can see two versions I’ve made— the first one is CHALLAH BREAD and the is FRENCH BREAD slices.

French Toast Casserole
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French Toast Casserole


  • 1 stick (8 tbsp.) unsalted butter
  • 1 1⁄2 cups dark brown sugar
  • 1 1⁄2 tbsp. cinnamon
  • 1 loaf challah bread, cut in 1⁄2 inch slices 4 eggs
  • 2 cups whole milk 1 tsp. kosher salt

Cherry Compote

  • 1 lb. fresh cranberries
  • ½ cup maple syrup
  • ½ cup water
  • Zest from one orange
  • One vanilla bean, split in half

Directions for Casserole

  1. Heat oven to 350 degrees. Put stick of butter in a 9x13 baking dish and melt the butter in the oven. Remove baking dish from oven. (Alternatively, pour melted butter into baking dish.) Combine brown sugar and cinnamon in a small bowl and set aside. Place one layer of bread slices on bottom of baking dish, on top of melted butter (you can break up bread with your hands to cover the bottom). Sprinkle half of sugar/cinnamon mix over top. Place a second layer of bread slices on top. In a small bowl, whisk together the eggs and milk and pour mixture into the baking dish, evenly over the bread slices. (If you have a four-cup liquid measuring cup, you can whisk the eggs and milk right in there, and save cleaning up an extra bowl.) Sprinkle the remaining sugar/cinnamon over the top of the bread, and sprinkle salt over all. Cover with foil.
  2. At this point, you can refrigerate the casserole overnight and bake it in the morning, so everyone can eat breakfast together. Or you can pop it right in the oven. Either way, bake the casserole, covered with foil, in a 350-degree oven for 30 minutes. Remove the foil and bake for another 15 minutes. Let cool for 10 minutes and serve. No need for syrup!

Directions for Cherry Compote

  1. Combine all ingredients in a saucepan and cook over low heat until the cranberries pop and sauce thickens. Allow to cool. Can make ahead and store in an airtight container in the refrigerator. Also great with turkey!

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Grub's Carnival French Toast
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Grub's Carnival French Toast

Ingredients for French Toast

  • 8 slices of Texas toast cut in half, into triangles, try to leave it out uncovered on a rack for a few hours to dry it out a bit
  • 1 cups milk
  • 1 cup heavy cream
  • 2 eggs
  • pinch of salt
  • 1 T vanilla and 2 T sugar or 1/8 cup of homemade Vanilla syrup (recipe below)
  • 1 T ground cinnamon
  • 2 T Butter, salted
  • 2 cups of your favorite cereal, if they are large pieces, crush them a bit but cereals like Fruity Pebbles or Cocoa Krispies work best because of their size

Ingredients for Raspberry Butter

  • 1 lb salted butter, softened
  • 1/2 cup fresh raspberries

Ingredients for Homemade Vanilla Syrup

  • 2 cups water
  • 2 cups granulated sugar
  • 1 vanilla bean

Equipment Needed

  • Nonstick pan
  • jelly roll pan with rack

Directions for French Toast

Preheat oven to 375. Mix together milk through ground cinnamon. Dip Texas toast one piece at a time into the egg cream mix then place into the cereal to coat both sides and edges. Set aside and prepare all pieces of bread. Place nonstick pan on burner over medium high heat. Melt butter in nonstick pan. and when it begins to bubble, gently place the pieces of the coated french toast into the pan for about 2 - 3 minutes, watch to make sure the sugar in the cereal doesn't begin to burn. Turn over to cook the other side, then place cooked pieces onto rack on jelly roll pan. When all pieces have been cooked in the pan, then place jelly roll pan in the preheated oven for about 5-7 minutes to finish the cooking process. Remove, top with raspberry butter and serve immediately.

Directions for Raspberry Butter

Place butter and raspberries into a food processor to blend, refrigerate

Instructions for Homemade Vanilla Syrup

Place water and sugar in pot over medium high heat. Stir to dissolve sugar, then scrape the vanilla beans and pod into the sugar water mix, bring to a boil and then reduce and simmer for 1 hour. Cool down, place into a container with a lid and refrigerate.

Bananas Foster French Toast
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Bananas Foster French Toast
Bananas Foster French Toast
Breakfast, Brunch, French Toast
4 Servings

French Toast

  • 3 large eggs
  • 1 cup half and half
  • ½ teaspoon ground cinnamon
  • 8 (1-inch) slices challah bread, preferably day old*
  • Butter, for the pan

Bananas Foster

  • ½ cup unsalted butter
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 3 large ripe but still firm bananas (no spots on peel)
  • ¼ cup dark spiced rum**


  1. To make the french toast, in a medium bowl, whisk to blend the eggs, then whisk in the half and half and cinnamon. Pour the mixture into a flat rimmed tray (a rimmed half sheet pan is great) to soak the bread slices all at once. Soak the challah slices in the mixture for 30-60 seconds on each side, until all the custard has been absorbed.
  2. Heat a nonstick skillet over medium heat and melt about a tablespoon of butter, or enough to coat the bottom of the pan. Add the soaked challah in a single layer and cook for about 2 minutes on each side, until golden.
  3. To make the bananas foster, in a skillet set over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Cook and stir until the butter is melted, a couple minutes.
  4. Peel and slice the bananas into ½” thick pieces. Add to the skillet and cook for 3 minutes on the first side, or until the bananas are golden on the bottom. Flip all the banana slices and cook for two minutes on the other side, until soft.
  5. Remove the pan from the heat and add the rum. Return the pan to the stove and tilt to catch the flame and let the alcohol burn***. Once the flame burns out, the sauce is done.
  6. Serve the french toast with the bananas and spoon the extra sauce over the top. Enjoy!
Mother's Day Chocolate Challah French Toast
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Mother's Day Chocolate Challah French Toast


  • 3 large eggs
  • 1 cup whole milk
  • 1/2 teaspoon sugar
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cap vanilla extract
  • 1 chocolate challah loaf, cut crosswise into 8 -10 (1/2-inch-thick) slices
  • 3 1/2 tablespoons unsalted butter

Yield 6-8 servings


1. Whisk together eggs, milk, sugar, cinnamon and vanilla until blended.

2. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.

3. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides.

4. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side.

5. Cook remaining bread in 2 batches, adding more butter as needed.

6. Serve French toast with maple syrup.

7. Garnish French toast with confectioners sugar.

Nutella French Toast with Flambeed Bananas
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Nutella French Toast with Flambeed Bananas

Ingredients for French Toast

  • 8 pcs Texas Toast Bread
  • Egg Wash – Combine and Whisk (Ingredients below)
  • 3 Whole Eggs
  • 2 Cups of Milk
  • Pinch of Cinnamon

Ingredients for Crust

  • ¼ Cup Nutella Spread
  • 2 Cup Corn Flakes
  • 2 TBSP extra light olive oil

Ingredients for Flambe

  • 4 Sliced Bananas
  • 2 TBSP Brown Sugar
  • 1 Cup Mount Gay Black Barrel Rum
  • 2 TBSP Diced Whole Butter

Ingredients for Garnish

  • Powdered Sugar
  • ¼ Cup of Toasted Hazelnuts

Directions for French Toast

  1. Spread Nutella on one side of each piece of bread
  2. Dip each piece of bread in Egg Wash, drip off excess and lay in corn flakes on one side and then flip to the opposite side, pressing gently
  3. Add oil to a preheated nonstick pan over med-high heat and brown both sides

Directions for Banana Flambé

  1. In a preheated nonstick pan on high, sauté
  2. Add rum and Flambé until alcohol has evaporated
  3. Add butter to finish
Chai Spiced French Toast with whipped Mascarpone and Chia Seeds
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Chai Spiced French Toast with whipped Mascarpone and Chia Seeds
  • 4 each sliced brioche, each cut 1 inch thick
  • 1/2 vanilla bean
  • 1 1/2 cup heavy whipping cream
  • 4 each egg yolks
  • 1/3 cup sugar
  • 1 tsp. cardamom
  • 1 tsp. allspice
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1/2 cup mascarpone
  • 1 Tablespoon chia seed

*Make sure your brioche is about 2 days old.

Stale bread helps make the French Toast less soggy


  1. Whisk together the vanilla bean, cream, sugar, yolks and all of the spices.
  2. Let you brioche sit in the mixture for about 3 minutes.
  3. Remove brioche and shake off the excess.
  4. Set it into a pan with a bit of melted butter and cook until golden brown.
  5. Serve it immediately with the mascarpone, a bit of maple syrup and sprinkle the chia seeds on top.