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How To Make The Best French Toast | DIY Recipes

Do you want the skinny on everything French Toast?

The Silver Palate Cookbook which is one of the most interesting recipe cookbooks around suggests adding some orange zest, and a bit of Triple Sec orange liqueur to the batter for extra zing! I couldn’t agree more. After trying it I would never go back to making french toast the way I did before.

Where did our version of “french toast” originate?

French Toast dates back to 14th century Europe. When bread would go stale, people in the Middle Ages would soak it in milk making it soft and thus becoming edible again. Day-old bread is often recommended by chefs because the stale bread will soak up more egg mixture without falling apart.  Who knew french toast was such a dated breakfast dish!? There are many different modern versions of french toast that you can try at home. Here is a list of my absolute favorite french toast recipes. Some I’ve tried while others I have not, but they all look amazing and delicious. I hope you enjoy!

1. Classic French Toast

(recipe courtesy of Robert Irvine)
You Will Need:

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 4 tablespoons butter
  • 4 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 8 slices challah, brioche, or white bread
  • 1/2 cup maple syrup, warmed
  1. Set the stove or electric pan to medium high heat. Place the pan over the burner if cooking over the stove. Add non-stick spray, olive oil or butter so that the bread will not stick to the pan.
  2. Crack the eggs into a bowl.
  3. Add milk, vanilla extract, nutmeg, and cinnamon and beat them with a fork or Whisk
  4. Dip the bread into the egg mixture. Coat a slice of the bread with the mixture on both sides
  5. Place each slice onto the pan. Cook the toast until golden on both sides. ( Approximately 45 seconds per side.) Sprinkle sugar over the bread while it’s in the pan before flipping it – this will create a layer of caramelized sugar.
  6. Put the toast on a plate. Then serve immediately with maple syrup. Enjoy!


2. Banana French Toast Recipe

recipe compliments of 

You Will Need:

  • 1/2 cup(s) fat-free (skim) milk
  • 1 large egg
  • 1 tablespoon(s) light-brown sugar
  • 1/4 teaspoon(s) ground cinnamon
  • Coarse salt
  • 1/2 tablespoon(s) butter
  • 4 slice(s) whole-wheat sandwich bread
  • 1 banana
  • 4 teaspoon(s) pure maple syrup


  1. In a large shallow bowl, Whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
  2. Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
  3. Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. Serve!

3. Apple Butter French Toast


You Will Need:

  • 1 cup(s) low-fat milk
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 tablespoon(s) granulated sugar
  • 1 teaspoon(s) pure vanilla extract
  • 1/2 teaspoon(s) pumpkin pie spice
  • 8 slice(s) whole-wheat sandwich bread
  • Nonstick cooking spray
  • 1/4 cup(s) apple butter
  • 2 teaspoon(s) confectioners’ sugar


  1. Preheat oven to 250 degrees F. In a large shallow dish, Whisk together milk, eggs and egg whites, granulated sugar, vanilla, and pumpkin pie spice.
  2. Place 4 bread slices in milk mixture and let soak 1 minute per side. Coat a large nonstick skillet with cooking spray and heat over medium. Add soaked bread to skillet and cook until golden brown, about 8 minutes, flipping once. Transfer to a wire rack set in a rimmed baking sheet and place in oven. Wipe out skillet. Repeat with remaining bread.
  3. Spread each of 4 slices with 1 tablespoon apple butter. Top with remaining slices and dust with confectioners’ sugar. Serve immediately.

4. Dressed Up French Toast

You Will Need:

  • 1 cup(s) mlk
  • 1 teaspoon(s) pure vanilla extract
  • 1 1/2 tablespoon(s) unsalted butter
  • 1 tablespoon(s) vegetable oil
  • 4 large eggs
  • Salt
  • 4 slice(s) thick bread

“Bananas for Nuts and Chocolate” Topping

  • Sliced bananas
  • Chocolate-hazelnut spread, such as Nutella
  • Chopped toasted hazelnuts

“Blueberry-Maple Bliss” Topping

  • Blueberries
  • Chopped toasted walnuts
  • Maple syrup

“Strawberry Sunshine” Topping

  • Sliced strawberries
  • Light-brown sugar
  • Sweetened whipped cream
  1. Whisk together eggs, milk, vanilla, and a pinch of salt. Soak bread in egg mixture, turning once, about 20 minutes. Heat butter and oil in a skillet over medium heat. Fry 2 slices of bread until golden, 3 to 4 minutes per side. Repeat.
  2. Add topping. For “Bananas for Nuts and Chocolate,” warm the Nutella for 30 seconds in the microwave. For “Strawberry Sunshine,” let the sugar stand 20 minutes before adding.

5. Baked Almond French Toast

You Will Need:

  • 1 tablespoon(s) unsalted butter, melted, plus more for baking dish
  • 3/4 cup(s) sliced almonds
  • 1/4 cup(s) granulated sugar
  • 1/2 teaspoon(s) ground cinnamon
  • 6 slice(s) (each 1 1/4-inch-thick) brioche or challah bread, toasted
  • 1 1/2 cup(s) Silk Pure Almond Vanilla Almond Milk
  • 4 large eggs
  • 1 1/2 teaspoon(s) pure vanilla extract
  • 1 pinch(s) coarse salt
  • Pure maple syrup, for serving
  • Confectioners’ sugar, for serving
  • Fresh raspberries, for serving
  1. Preheat oven to 350 degrees F with rack set in center of oven. Butter a 9- by 13-inch baking dish; set aside.
  2. In a small bowl, mix together almonds, 2 tablespoons granulated sugar, cinnamon, and melted butter; set aside. Arrange bread slices in an even layer in prepared baking dish; set aside.
  3. In a large bowl, Whisk together almond milk, eggs, vanilla, salt, and remaining 2 tablespoons sugar. Pour over bread and let stand 5 minutes. Carefully drain custard from baking dish and pour over bread a second time, tilting baking dish to evenly distribute; let stand 5 minutes. Custard should be almost completely absorbed.Sprinkle evenly with almond mixture.
  4. Cover baking dish with parchment paper-lined foil and transfer to oven; bake for 20 minutes. Uncover and continue baking until slightly puffed and golden brown, 15 to 20 minutes more. Serve immediately with maple syrup, powdered sugar, and raspberries.

6. Brioche French Toast with Asparagus and Orange Beurre Blanc


Orange Buerre Blanc

  • 1 1/2 cup(s) dry white wine
  • 1/2 cup(s) (from 2 oranges) fresh orange juice
  • 2 tablespoon(s) fresh orange juice
  • 2 small shallots, thinly sliced
  • 1/2 cup(s) heavy cream
  • 6 ounce(s) (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1 teaspoon(s) finely grated orange zest
  • Coarse salt
  • Freshly ground pepper
  • Asparagus
  • 1 pound(s) asparagus, cut diagonally into 1-inch pieces
  • 2 teaspoon(s) extra-virgin olive oil
  • Coarse salt
  • Freshly ground pepper

French Toast

  • 4 large eggs
  • 1 cup(s) heavy cream
  • 1 teaspoon(s) finely grated orange zest
  • 1/2 teaspoon(s) coarse salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 4 slice(s) (1-inch thick) brioche
  • 1 1/2 ounce(s) (3 tablespoons) unsalted butter


  1. Make the Orange Beurre Blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
  2. Make the asparagus: Preheat oven to 475 degrees F. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
  3. Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9- by 13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.

7. Balthazar Brioche French Toast

recipe compliments of Balthazaar Restaurant

You Will Need:

  • 6 large eggs
  • 1/2 cup(s) superfine sugar
  • 4 cup(s) milk
  • 1 teaspoon(s) ground cinnamon
  • 1 pinch(s) nutmeg
  • 1 loaf(s) day-old brioche or challah bread, cut into 1-inch slices
  • 1/4 cup(s) Clarified Butter
  • 2 tablespoon(s) unsalted butter
  • Confectioners’ sugar
  • Syrup, for serving
  • Fresh fruit or crisp cooked bacon, or serving (optional)


  1. In a large bowl, Whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine.
  2. Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.
  3. Preheat oven to 200 degrees F. Place a baking sheet or ovenproof serving platter in oven.
  4. Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor. Transfer French toast to baking sheet in oven to keep warm. Repeat process with remaining clarified butter, soaked bread, and butter.
  5. Serve French toast immediately dusted with confectioners’ sugar, syrup, and fresh fruit or bacon, if desired.

8. Strawberry Stuffed French Toast recipe

recipe compliments of

You Will Need:

  • 1 loaf French Bread
  • 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
  • ½ packages Cream Cheese (4 Oz), At Room Temperature
  • 2 whole Eggs
  • 1 Tablespoon Cinnamon
  • ½ cups Skim Milk
  • 2 Tablespoons Butter


  1. Preparation Instructions
  2. Heat skillet or electric griddle to 325 to 350 degrees.
  3. Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
  4. In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.
  5. In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
  6. Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
  7. When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
  8. Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
  9. When done cooking, serve immediately with butter and syrup.

9.  Over-night French Toast Casserole Recipe

compliments of

You Will Need:

  • 1 – stick butter (1/2 cup) melted
  • 12 – slices Texas toast or any leftover bread, cut into pieces
  • 1 – cup brown sugar
  • 1 – teaspoon cinnamon
  • 1/4 – teaspoon nutmeg
  • 1/2 – cup chopped pecans, optional
  • 1 – teaspoon vanilla extract
  • 4 – eggs
  • 1 1/2 – cups milk


  1. Melt butter and pour in a 9x 13 . Mix the brown sugar, cinnamon, nutmeg and nuts if you are using them.
  2. Whisk eggs, milk and vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread.
  3. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight.
  4. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes.
  5. Bake uncovered for 15 more minutes the French toast bake should be browned and set.
  6. Optional: Pour a little bit of maple syrup on top of casserole. Place back in the oven and using your ovens broiler, broil for about 5-7 minutes to caramelize the top.

10. Challah French Toast with Berry Sauce

Recipe compliments of gimmesomethinggoodtoeatblog

You Will Need:

For French toast

  • 3 large eggs
  • 1 cup whole milk
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 (1-lb) challah loaf, cut crosswise into 12 (1/2-inch-thick) slices (not including end pieces)

3 1/2 tablespoons unsalted butter

For berry sauce

  • 3 cups mixed berries such as blackberries, raspberries, and blueberries
  • 1/3 to 1/2 cup sugar (depending on sweetness of berries)
  • 1 tablespoon fresh lemon juice
  • Garnish: confectioners sugar for dusting


    1. Prepare French toast:
    2. Preheat oven to 350°F.

Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.

  • Prepare berry sauce while bread is soaking:
  • Purée 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force purée through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
  • Cook French toast:
  • Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
  • Serve French toast with berry sauce.


11. Martha Stewart’s Perfect French Toast Recipe


recipe compliments of

You Will Need:

  • 6 large eggs
  • 1 1/2 cups milk
  • Juice of 1 medium orange, (about 1/4 cup)
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons cognac, (optional)
  • 1 tablespoon sugar
  • Zest of 1 lemon, (about 1 tablespoon)
  • 1/2 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of salt
  • 6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old
  • 4 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • Pure maple syrup, (optional)


  1. Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a bowl; set aside.
  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
  3. Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

12. Raspberry Cheesecake Stuffed French Toast


recipe compliments of

Original recipe makes 6 servings

You Will Need:

  • 1 cup milk
  • 2 tablespoons vanilla extract
  • 1 cup white sugar
  • 2 tablespoons cinnamon
  • 4 eggs, beaten
  • 1 cup raspberry puree
  • 4 ounces cream cheese, softened
  • 1 loaf French bread, cut into 1 inch slices
  • butter
  • confectioners’ sugar for dusting


  1. Whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make ‘sandwiches’ by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
  2. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners’ sugar and nutmeg. Serve immediately.

13. Crunchy French Toast Sticks Recipe


Original recipe makes 12 french toast sticks

recipe compliments of

You Will Need:

  • 3 eggs
  • 1/4 cup milk
  • 2 cups corn flakes, crushed
  • 4 slices bread, cut into thirds
  • 1 tablespoon butter


  1. Whisk the eggs and milk together in a bowl. Spread the crushed corn flakes onto a plate.
  2. Dip each piece of bread into the egg mixture and then press gently into the cereal, turning to coat completely. Place the breadsticks onto a plate while breading the rest; do not stack.
  3. Melt the butter in a skillet over medium heat; cook the coated breadsticks in the melted butter until golden, about 4 minutes each side.

14. Pumpkin Pie French Toast * (Yes, really)


recipe compliments of

Prep Time: 45 to 1 hour Cooking Time: 30 to 40 mins

You Will Need:

  • 5 or 6 thick slices challah
  • 3 eggs + 2 egg whites (alt: 4 eggs)*
  • 1 cup lowfat milk (alt: half and half)*
  • 1/4 cup maple syrup (alt: 1/2 cup maple syrup)*
  • 1 cup 100% pure canned pumpkin
  • 1 tablespoon pumpkin pie spice
  • powdered sugar for dusting
  • maple syrup for serving


  1. Cut each slice of challah in half and then in quarters. Set aside.
  2. Meanwhile, Whisk together eggs, milk, maple syrup, pumpkin and pumpkin pie spice.
  3. Spray a 9 inch square baking pan with baking spray and assemble one layer of challah fitting it in like puzzle pieces. Then assemble another layer directly on top of the first. Pieces don’t have to fit perfectly, but it helps if they are all laying flat.
  4. Pour the pumpkin mixture over the bread being sure that it seeps into every crevice and covers each piece of bread up top. It will look like you’ve got too much liquid. Don’t worry, as long as it’s not spilling out, you’re ok.
  5. Let the bread soak up some of the liquid for 45 minutes while you clean up and then preheat the oven to 350 degrees.
  6. Place the baking dish on the middle rack in the oven and cook for 30 to 45 minutes or until the pumpkin is set and bread is brown. Cut into squares and then dust with powdered sugar and drizzle with maple syrup. Makes about 6 servings.

15. Noble Pig’s Cannoli French Toast (What!)


recipe compliments of

You Will Need:

  • 1/4 cup confectioners’ sugar plus more for dusting
  • 1 cup ricotta cheese
  • 2 eggs
  • 1/2 cup milk
  • 12 slices sandwich bread, crusts removed
  • 2 Tablespoons extra-virgin olive oil


  1. Sift confectioners’ sugar into a small bowl, then stir in ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.
  2. Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)
  3. In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving. Syrup is good too.

16. Apple Pie Ricotta-Stuffed Baked French Toast


recipe compliments of

You Will Need:

  • 2 small-medium apples, sliced thinly
  • 1T butter
  • 2T brown sugar (divided)
  • 1 egg
  • 1 egg white
  • 1 cup whole milk (divided)
  • cinnamon (to taste)
  • 6 slices Nature’s Pride whole wheat bread (stale bread ok)
  • 1/2 part skim ricotta


  1. Spray 9×5 loaf pan with oil spray. Set a side.
  2. Melt butter in a nonstick skillet over medium heat. Once melted, add apple slices and toss them to coat with butter. Add a touch of salt. Cover with lid for a few minutes until they sweat and soften. Add 1T brown sugar and cinnamon to taste. Set aside.
  3. If your bread is stale, move on to the next step. Otherwise toast bread, cube into ~1″ squares.
  4. Whisk egg and egg white with 3/4 cups of milk. Add a touch of salt and the remaining 1T of brown sugar.
  5. Assemble – Layer apples in a loaf pan, follow with 1/2 of the cubed bread slices, add blobs of ricotta cheese, cover with remaining bread cubes, pour egg/milk mixture over the pan. Use remaining milk to cover any dry spots.
  6. Refrigerate 1 hour – overnight (overnight if bread was very stale or you want this for the next morning).
  7. Bake at 350* for 30 minutes. When ready, invert the pan onto cutting board (apples should be on top). Cut into 3-4 servings (my picture shows 1/3 of a pan). Serve warm and enjoy!

17. Gluten Free French Toast

recipe compliments of

You Will Need:

  • 5 slices of gluten-free bacon
  • 5 – 6 slices of Udi’s gluten-free bread or comparable brand
  • 2 extra large eggs
  • 1/3 cup milk or milk substitute (almond milk, etc.)
  • Shredded cheese of your choice (Daiya brand is dairy-free and vegan)


  1. Cook bacon to your desired crispness.
  2. Drain grease out of pan and set pan aside if you wish to cook your french toast in the residue of bacon grease.
  3. In a shallow bowl beat eggs and whisk in milk.
  4. Soak bread for about 2-3 minutes on each side.
  5. Preheat your oven’s broiler to high so that you can melt the cheese once done.
  6. Set bread aside. It will become more tender and moist upon sitting.
  7. Preheat frying pan with extra virgin olive oil or the same pan used for the bacon.

18. Waffled Eggnog French Toast

recipe compliments of

You Will Need:

4 large eggs
1 ½ cups eggnog
1 tsp. vanilla
½-1 loaf crusty French bread

  1. In a large bowl, Whisk together the eggs, eggnog and vanilla. Pour into a pie plate or shallow dish and slice the bread into 1-inch thick slices.
  2. Preheat your waffle iron and spray it with nonstick spray. Dip two pieces of bread into the egg mixture, letting them sit for a minute and turning to coat both sides. Place one or two (whatever your iron will accommodate) into the waffle iron and gently close the lid. Cook until the steam slows down, or until golden.
  3. Repeat with remaining bread and egg mixture. (French toast can be kept on a wire rack set on a baking sheet in a 250F oven while you cook the rest – the rack will keep them from getting steamy and soggy on the bottom.)
  4. Serve warm, with maple syrup. Serves 6-8.

19. Ginger Pear French Toast


recipe and photos compliments of – Her blog is so lovely! Thank you for the delicious recipe. I can’t wait to try this one at home! Yum.

You Will Need:


  • 2-4 slices of thick bread
  • 1/2-1 cup milk
  • 1 egg
  • 1-2 teaspoon sugar
  • 1/2 teaspoon ground ginger (or to taste)
  • 1/2 teaspoon ground cinnamon (or to taste)
  • 1 tablespoon oil or butter
  • cinnamon, ginger, sugar (for sprinkling on top)


  • 1/3 cup sugar
  • 4 pears (halved)
  • Note
  • Caramelized Pears recipe: Martha Stewart


  1. Caramelized Pears: Halve each pear. Using a melon baller or small spoon, remove the center/core of each pear. Place sugar on a plate and dip each pear (cut side) into the sugar.
  2. Next, heat a large skillet over medium heat and arrange pears (cut side down)
  3. Cook just until the sugar on the pears begins to caramelize, 7-8 minutes.
  4. Add 1/2 cup water, cover, and simmer until pears are tender. Add more water if sugar begins to burn. The liquid should be saucelike so simmer until liquid thickens and adjust by adding more water if the liquid is too watery.
  5. Whisk eggs and sugar together in a bowl
  6. Whisk in milk, ginger, and cinnamon.
  7. Dip bread slices carefully into milk mixture.
  8. Heat a medium skillet over medium heat. Add 1 tablespoon of oil or butter. Cook soaked bread until golden brown. Serve with caramelized pears and sprinkle on top with cinnamon, ginger, and sugar.


20. Creme Brulee French Toast Recipe

recipe compliments of


  • 8 – 10 slices French bread
  • 2 eggs
  • 1/2 cup half and half
  • 1 cup whole milk (2% is fine, don’t use 1% or skim)
  • 1/2 cup granulated sugar
  • 2 tablespoon vanilla greek yogurt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 – 3 drops of yellow food coloring (optional)
  • 3 tablespoons unsalted butter + 3 teaspoons oil for frying


  1. Slice the french bread into 1 – 1.5 inch slices. If it’s fresh bread, I recommend toasting in a toaster. No need to get any coloring, just for a few seconds to help absorb the egg mixture better and for a crisper texture.
  2. In a medium bowl, whisk the eggs, half-and-half, milk, sugar, yogurt, vanilla extract, salt, and food coloring together until combined.
  3. Use a hand blender or an immersion blender to get the job done quicker and to remove the yogurt lumps. The mixture will be thick and creamy. Make ahead: at this point, you can cover the mixture up and refrigerate until the morning when you are ready to make french toast.
  4. Soak the bread slices in the mixture for about 1 minute on each side. Meanwhile, over medium-low heat, melt 1 Tablespoon of butter + 1 teaspoon oil in a skillet pan. Place 2 slices into the pan and cook until gold brown on each side, about 3 – 4 minutes on each side. Melt more butter + oil in skillet pan for the next batch. Serve immediately.

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