Blueberry French Toast Casserole is a warm, comforting breakfast (or dessert) that feels like a cross between bread pudding and classic French toast — rich, custardy, and studded with bursts of sweet-tart blueberries. When baked, the top becomes golden and slightly crisp while the interior stays soft, creamy, and perfumed with vanilla and cinnamon.
This dish is beloved for family brunches, Sunday mornings, or any time you want something that feels both indulgent and homemade. It can be assembled the night before, left to soak overnight, and baked fresh in the morning — making it perfect for holidays or lazy weekends.
🧂 Ingredients (Serves 6–8)
For the casserole:
1 loaf day-old French bread or brioche (about 10 cups, cubed)
1 ½ cups fresh or frozen blueberries
8 large eggs
2 ½ cups milk (or half-and-half for extra richness)
½ cup heavy cream
½ cup granulated sugar
¼ cup light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional, for warmth)
Pinch of salt
Butter for greasing the dish
For the streusel topping:
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ cup cold butter, cut into small cubes
Optional extras:
Zest of one lemon (adds brightness to the blueberries)
A drizzle of maple syrup or blueberry compote for serving
🔪 Preparation
Step 1 — Prepare the bread base
Cut or tear the bread into 1-inch cubes. Day-old bread is best because it absorbs the custard without becoming mushy.
Butter a large 9x13-inch baking dish generously.
Spread half of the bread cubes evenly in the dish.
Sprinkle half of the blueberries over the bread.
Layer the remaining bread cubes and top with the rest of the blueberries.
Step 2 — Make the custard mixture
In a large mixing bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Slowly pour the mixture over the layered bread and blueberries, ensuring every piece gets moistened.
Lightly press down the bread with a spatula so it soaks up the custard evenly.
If making ahead, cover the dish tightly with plastic wrap and refrigerate overnight (at least 6 hours). If baking immediately, let it sit for 30 minutes at room temperature to absorb the mixture.
Step 3 — Prepare the streusel topping
In a small bowl, combine flour, brown sugar, and cinnamon.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the soaked bread.
Step 4 — Bake
Preheat your oven to 175°C (350°F).
Bake the casserole uncovered for 45–55 minutes, until the top is golden brown and the center is set (a knife inserted should come out mostly clean but moist).
For a crisper top, bake an extra 5 minutes.
Step 5 — Serve
Let it cool for about 10 minutes before serving. The casserole will firm up slightly as it rests.
Serve warm with:
A dusting of powdered sugar,
A drizzle of maple syrup,
A spoonful of blueberry sauce or lemon glaze,
Or a dollop of whipped cream.
🍽️ Serving Suggestions
Breakfast & Brunch: Pair with fresh fruit, yogurt, or scrambled eggs for a complete spread.
Dessert Twist: Add a scoop of vanilla ice cream or crème fraîche for an elegant after-dinner treat.
Make-Ahead Option: Assemble the night before and refrigerate; bake fresh in the morning for easy entertaining.
💡 Chef’s Tips
Bread choice matters: Brioche gives a buttery, dessert-like richness; French bread gives a more classic texture.
Blueberry variation: Mix in raspberries or blackberries for a mixed-berry version.
Lemon zest & juice: Add a tablespoon of lemon juice and zest to the custard for brightness.
Storage: Leftovers keep well in the refrigerator for up to 3 days; reheat in the oven or microwave before serving.
❤️ Why It Works
This casserole combines all the comforting elements of French toast — warm bread, eggs, milk, sugar, and spice — but transforms them into something more luxurious and effortless. The juicy blueberries melt into the custard, creating pockets of flavor, while the crumbly streusel adds texture and sweetness on top.
A golden, bubbling dish that fills the kitchen with the scent of vanilla, butter, and berries — the perfect beginning to a beautiful day.
This traditional French toast recipe is incredibly simple to prepare in just a few minutes, resulting in a delightful breakfast. The slices turn golden and crisp on the outside while remaining fluffy and tender on the inside, ensuring that the French toast is never soggy.
Discover how to create perfect homemade French toast (pain perdu), a brunch dish that appears sophisticated yet is remarkably easy to prepare. Just whip up a straightforward custard infused with vanilla and cinnamon to dip soft slices of bread into, then cook the bread until it is golden and crisp on the outside and soft in the center.
Accompany it with your preferred toppings, which can range from a light sprinkle of powdered sugar and a pat of butter to more elaborate options like toasted nuts, chocolate chips, and homemade jam (I have numerous ideas for you!). I enjoy presenting a selection of toppings so that my family can choose their favorites. For additional easy breakfast recipes, consider trying my simple chocolate chip muffins, blueberry scones, or Belgian waffles.
Ingredients
Eggs — the key ingredient in the rich, custard-like batter for the French toast that the bread is soaked in.
Milk — I utilize whole milk for this recipe, but you may substitute it with 2% milk if you prefer. I do not recommend using nonfat milk, as a bit of fat is necessary for the rich custard. If you require a dairy-free alternative, opt for a creamier plant-based milk such as full-fat oat milk or coconut milk. In my view, almond milk is too thin for this purpose.
Sugar — I use granulated sugar, but you can replace it with brown sugar if you desire caramel-like undertones in the custard. The sugar not only flavors the French toast but also creates a caramelized exterior.
Vanilla — a generous splash of vanilla is essential, so choose a high-quality vanilla extract if possible.
Cinnamon — cinnamon contributes warmth and depth of flavor to the batter.
Salt — a small pinch of salt enhances all the flavors in this recipe.
Bread — thick slices of bread are the ideal choice, as they can absorb the batter without disintegrating or becoming soggy.
What’s the Best Bread to Use?
I favor a thick and fluffy type of bread with a soft texture that can hold up well.
Brioche bread is ideal for this simple French toast recipe; however, various types of bread can also be utilized! Leftover Challah, French bread, or milk bread are excellent alternatives.
Sourdough bread is also quite tasty, but be aware that the crust may become somewhat tough during cooking.
How to Prepare French Toast
1. In a large bowl, combine eggs, milk, sugar, vanilla extract, ground cinnamon, and salt.
2. Whisk thoroughly until a pale yellow custard is achieved. This mixture serves as the batter for the French toast.
A set of two images depicting butter melting in a skillet and bread soaking in the milk and egg mixture.
3. Heat butter in a large skillet over medium heat until melted.
4. Individually immerse the bread slices into the egg mixture. Allow each side to soak for a few seconds, then let the excess drip off.
A set of two images showing the soaked bread being placed in the skillet and then flipped.
5. Add the soaked bread to the skillet and cook for approximately 2 minutes, or until the bread turns golden brown.
6. Gently flip the bread and cook the opposite side until it is golden as well. Serve warm with your choice of toppings (numerous suggestions can be found in the Toppings section below!).
Variations
Substitute cream for milk. For added richness, replace ¼ cup of whole milk with heavy cream or half and half.
Incorporate spices into the custard. Besides (or in place of) cinnamon, consider using ground ginger, nutmeg, or even pumpkin pie spice.
Add citrus zest. Incorporate lemon zest or orange zest into the batter for a refreshing citrus flavor.
Utilize flavored bread. My cinnamon swirl bread is a fantastic choice for this straightforward recipe!
You may also explore my other variations on French toast, such as French toast sticks or air fryer French toast!
The Finest Toppings
French toast serves as a delightful blank canvas for your creativity! Here are some of my preferred topping suggestions:
Fresh fruits like berries and sliced bananas
A sprinkle of powdered sugar
Warm maple syrup or honey
Butter or honey butter
Lemon curd
Toasted pecans or walnuts
Whipped cream
Chocolate chips
Strawberry jam
How to Keep French Toast Warm
Store prepared French toast in a warm oven set to 200°F until you are ready to serve it (however, do not exceed 30 minutes for optimal texture). Arrange the French toast in a single layer on a wire rack, as stacking the slices will lead to sogginess.
How to Store
Refrigerating: After completely cooling, place leftovers in an airtight container in the refrigerator for a maximum of 3 days.
Freezing: Once the slices have cooled to room temperature, lay them out in a single layer on a baking sheet and flash freeze until solid. Then, transfer them to a freezer bag or a freezer-safe container and freeze for up to 2 months.
Reheating: When reheating frozen French toast, allow it to thaw at room temperature first. Subsequently, place refrigerated or thawed slices in the oven or air fryer at 325ºF until heated through, which should take about 5 to 10 minutes.
Pro Tips for Making this Recipe
Opt for unsliced bread if possible. If you slice the bread yourself, you can determine the thickness of each slice.
Thicker slices will yield fluffy, soft French toast with a custardy center, while thinner slices may become overly soggy and disintegrate.
Ensure sufficient butter is used. You will likely need to add more butter to the hot skillet between cooking each slice or every couple of slices.
This enhances flavor and creates crispy edges for the ideal French toast recipe.
Combine vegetable oil with butter if the butter is becoming too hot. Butter has a low smoke point, making it prone to burning.
If your toast is burning instead of achieving a nice golden brown, incorporate a bit of vegetable oil with the butter.
Vegetable oil has a higher smoke point to prevent burning, while still providing the delightful buttery flavor from the melted butter.
Avoid using excessively high heat. If the skillet is too hot, you will end up with burnt toast that is soggy and undercooked in the center.
Medium heat allows the bread to cook evenly, resulting in toast with a crisp, golden exterior and a soft, fluffy interior.
You can lower the heat further if you notice your French toast is cooking too quickly.
Frequently Asked Questions
Could I incorporate this into a casserole?
Consider making my French toast casserole instead!
Should I opt for stale bread?
Although many recipes suggest using stale bread, I believe it is not essential, particularly if you are utilizing a soft variety such as brioche. Nevertheless, this recipe serves as an excellent method to utilize an older loaf and prevent waste! Bread that is slightly stale will absorb more of the batter.
How long should each slice be soaked prior to cooking?
You only need to immerse the bread in the batter for a few seconds. For soft bread, soaking for 5 seconds on each side is sufficient. For denser bread, you may need to increase the soaking time by a few seconds on each side.
If you enjoy this recipe, consider trying these!
A stack of waffles adorned with strawberries and syrup drizzled on top.
Waffle Recipe
A tall stack of pancakes crowned with a pat of butter and syrup cascading over.
Fluffy Pancakes
A plate featuring a single blueberry muffin, with additional muffins in the background on a platter, surrounded by fresh blueberries and a cup of tea.
Blueberry Muffins
A loaf of banana bread with three slices displayed in front, accompanied by bananas in the background.
Banana Bread
A plate showcasing a Belgian waffle topped with berries, with coffee, butter, and more waffles in the background.
Belgian Waffles
Notes
Utilize unsliced bread whenever possible. If you slice the bread yourself, you can determine the thickness of each slice.
Thicker slices will yield fluffy, soft French toast with a custardy center, while thinner slices may become overly soggy and disintegrate.
Ensure adequate butter usage. You will likely need to add more butter to the hot skillet between cooking each slice or after every couple of slices.
This enhances flavor and creates crispy edges for the ultimate French toast recipe.
Consider using a blend of vegetable oil and butter if the butter becomes excessively hot. Butter has a low smoke point, making it prone to burning.
If your toast is burning instead of achieving a lovely golden brown, incorporate a small amount of vegetable oil into the butter.
Vegetable oil has a higher smoke point, which helps prevent burning while still providing the delicious flavor.
Don’t use too high a heat. If the skillet is too hot, you will end up with burned toast that is soggy and undercooked in the middle. Medium heat allows the bread to cook evenly, yielding toast with a crisp, golden outside and a soft, fluffy inside. You can adjust it lower if you find your French toast is getting too dark on the outside.
OTHER RECIPES
Try this nice French Toast recipe !
FRENCH TOAST RECIPE Ingredients:
* 4 eggs
* 1 teaspoon sugar, optional
* 1 teaspoon salt
* 1 cup milk
* 10 to 12 slices white bread
* butter
* maple syrup or other syrup
FRENCH TOAST RECIPE INSTRUCTIONS
Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork.
Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown.
Turn and brown the other side.
Serve French toast hot with butter and syrup.
The French toast recipe serves 4 great persons...enjoy it !
Around this time each year, we begin receiving emails and Facebook inquiries regarding what we prepare in our homes on Christmas morning.
In my childhood home, and now with my own small family, we have always enjoyed an "overnight meal." Everything is prepared the day before, allowing us to simply place items in the oven on Christmas morning. I have vivid recollections of my childhood, rushing downstairs to discover what Santa had brought.
After unwrapping a few gifts, the familiar aroma of our traditional Christmas dishes would start to fill the house. As soon as we caught a whiff, we knew it was time to pause our gift-giving and head to the table.
Without fail, we enjoy this Overnight Sausage and Egg Casserole.
It is typically served alongside Almond Poppyseed Bread, fresh fruit, and the Overnight Sticky Buns from our first cookbook. Another favorite breakfast option is this overnight Baked French Toast. It captures all the sweet and savory notes of classic French toast, but in a convenient casserole format.
Let’s get started!
Begin by cracking several eggs into a large mixing bowl and whisking in some half and half along with some milk. I typically use a ratio of 2 parts half and half to 1 part milk (depending on what I have available), but you can also opt for all whole milk if that is what you have. Alternatively, you could use 1 part cream to 2 parts milk… the choice is yours.
Just avoid using all skim milk for the liquid, as you need the fat to achieve a rich, creamy custard.
Once the mixture is smooth, it’s time to add some flavor. I prefer to keep it simple so that you can go wild with the toppings. Enhance the egg mixture with a touch of brown sugar, cinnamon, and salt.
And don’t forget a generous spoonful of vanilla.
You can choose from a variety of breads for this recipe.
A loaf of French bread works wonderfully; that’s my usual choice, but you can also use brioche, challah, or any other quality bread suitable for French toast.
It’s advisable to purchase the bread a day or two in advance, as slightly stale bread absorbs the liquid exceptionally well. D
Although I have fresh bread, I often do not dry it out, and it works wonderfully; I actually prefer it to be extra soft. If you wish to dry your bread, you can place it (already sliced) in a 350-degree oven for approximately 10 minutes.
Rather than slicing the bread, I prefer to cut it into large chunks. Arrange all the pieces in a buttered casserole dish, then pour the egg mixture evenly over the top.
Utilize a spatula to gently toss the bread, ensuring that the pieces from the bottom are moved to the top, allowing all the pieces on top to be soaked. If your bread is fresh, it may easily fall apart, so handle it with care.
I understand your thoughts.
This resembles bread pudding.
While I was plating this batch for a photograph, a friend dropped by. I served him a plate, and he remarked, “This looks like bread pudding; why do you refer to it as French toast?” My reply was, “Because if you add syrup and call it French toast, it transforms into a perfectly acceptable breakfast dish.” I firmly believe in justifying dessert for breakfast.
Now, cover the baking dish and place it in the refrigerator overnight. We will also prepare a topping—I simply mix it in a dish and keep it in the fridge, sprinkling it over the dish just before baking in the morning.
The topping consists of brown and white sugars, cinnamon, nutmeg, and a bit of butter. When baked, it forms a delightful crunchy-sweet topping that seeps into the crevices of the bread.
You can serve this in countless ways. It pairs wonderfully with crumbled bacon and maple syrup, fresh fruit and whipped cream, or really anything you desire to add on top.
OTHER RECIPES
Ingredients:
* 4 tablespoons butter, room temperature
* 12 3/4-inch-thick French bread slices
* 6 eggs
* 1 1/2 cups milk
* 1/4 cup sugar
* 2 tablespoons maple syrup
* 1 teaspoon vanilla
* 1/2 teaspoon salt
* confectioners' sugar
Preparation:
Overnight French Toast
For the french toast:
4 tablespoons butter, room temperature 12 3/4-inch-thick French bread slices 6 eggs 1 1/2 cups milk 1/4 cup sugar 2 tablespoons maple syrup 1 teaspoon vanilla 1/2 teaspoon salt confectioners' sugar
Spread butter over bottom of large baking pan (jelly roll pan) with 1-inch-high sides. Arrange bread slices in the pan. Combine eggs, milk, sugar, syrup, vanilla and salt in large bowl; whisk until well blended. Pour egg mixture over bread. Turn bread slices to coat evenly. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 400°. Bake French bread 10 minutes. Turn bread over and continue baking just until golden brown, about 5 to 6 minutes longer. Transfer cooked French toast to plates and sprinkle with confectioners' sugar. Serve hot, with maple syrup or your favorite topping.
Basic French Toast is proof that a few pantry staples can create a comforting, café-worthy breakfast. Lightly crisp on the outside, soft and custardy inside, this no-frills version lets the flavor of eggs, milk, and butter shine—perfect for busy mornings or as a blank canvas for toppings.
Why This Recipe Works
Minimal ingredients: Just eggs, milk, bread, and butter
Reliable texture: No sogginess, no dryness
Fast: Ready in under 15 minutes
Flexible: Sweet or savory, your choice
Ingredients
Serves 2 (4 slices)
4 slices bread (white, wheat, brioche, or Texas toast)
2 large eggs
½ cup milk (whole or 2% best)
Pinch of salt
1 tbsp butter (plus more if needed)
Optional Add-Ins
½ tsp vanilla extract
1 tsp sugar or honey (for sweet toast)
Black pepper or herbs (for savory toast)
How to Make Basic French Toast
Whisk the custard: In a shallow bowl, whisk eggs, milk, and salt until fully combined.
Dip the bread: Briefly dip each slice, coating both sides without soaking.
Heat the pan: Melt butter in a skillet or griddle over medium heat.
Cook: Place bread in the pan and cook 2–3 minutes per side until golden brown.
Serve immediately: Enjoy hot with your favorite toppings.
Best Bread Choices
White sandwich bread: Soft and classic
Whole wheat: Hearty and filling
Texas toast: Thick and fluffy, diner-style
Day-old bread: Absorbs custard evenly and holds shape
Topping Ideas
Butter and maple syrup
Powdered sugar
Fresh fruit or fruit compote
Jam or honey
Fried eggs and bacon (savory option)
Storage & Reheating
Refrigerate: Up to 3 days in an airtight container
Freeze: Up to 1 month with parchment between slices
Reheat: Skillet, toaster oven, or oven at 350°F (175°C)
Easy Variations
Dairy-Free: Use almond, soy, or oat milk
Egg-Rich: Add 1 extra egg for thicker custard
Savory French Toast: Skip sugar; add herbs or grated cheese
Kid-Friendly: Cut into sticks before cooking
Final Thoughts
This Basic French Toast recipe is a dependable classic—simple, affordable, and endlessly customizable. Whether dressed up with syrup or served savory, it’s the foundation every home cook should master.
OTHER RECIPES
Ingredients
4 large eggs
1 cup milk
1 dash salt
Optional: 1 teaspoon sugar
2 tablespoons butter (for the pan)
8 to 10 slices bread (preferably stale or day-old bread)
Steps to Make It
Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk.
Coat a skillet or griddle with a thin layer of butter. Place it over medium-low heat.
Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up the egg mixture for a few seconds and then carefully turn to coat the other side. Coat only as many slices as you will be cooking at one time to prevent soggy French toast.
Transfer the egg-coated bread slices to the hot skillet or griddle. Heat slowly until the bottom is golden brown. Turn and brown the other side.
Serve French toast hot with butter and syrup, or your preferred toppings. Enjoy the Basic French Toast
Few breakfasts feel as comforting—or as indulgent—as Cinnamon French Toast. Thick slices of bread soaked in a fragrant custard of eggs, milk, vanilla, and warm cinnamon, then pan-fried until golden and crisp on the outside while staying pillowy inside. This classic delivers cozy flavor with minimal effort and endless topping possibilities.
Why This Cinnamon French Toast Works
Perfect texture: A balanced custard coats the bread without making it soggy.
Deep cinnamon flavor: Cinnamon blooms in the warm pan, perfuming every bite.
Versatile: Works with everyday sandwich bread or bakery-style loaves.
Crowd-pleaser: Scales easily for brunch, holidays, or meal prep.
Ingredients
Serves 2–3 (4–6 slices)
4–6 slices thick-cut bread (brioche, challah, Texas toast, or day-old white bread)
2 large eggs
½ cup milk (whole or 2% preferred)
1 tsp ground cinnamon
1 tsp vanilla extract
1–2 tbsp sugar (granulated or brown, optional)
Pinch of salt
1–2 tbsp butter (for the pan)
Optional Enhancers
⅛ tsp nutmeg or allspice
1 tbsp cream for extra richness
Zest of ½ orange for a citrus lift
How to Make Cinnamon French Toast
Whisk the custard: In a shallow bowl, whisk eggs, milk, cinnamon, vanilla, sugar (if using), and salt until smooth.
Soak the bread: Dip each slice for 10–20 seconds per side—long enough to coat, not drench.
Heat the pan: Melt butter in a nonstick skillet or griddle over medium heat until foamy.
Cook: Add bread and cook 2–3 minutes per side, until deeply golden and cooked through. Adjust heat to avoid scorching.
This Cinnamon French Toast recipe nails the balance between crisp edges and a tender center, with warm spice in every bite. Simple enough for weekdays, special enough for brunch—save it, share it, and make it your signature breakfast.
In a shallow bowl, whisk egg and egg white until foamy. Whisk in milk, vanilla, cinnamon, and nutmeg.
Have warming drawer heated or heat oven to 200°.
Heat butter in heavy skillet over medium-low heat. Dip 4 slices of bread in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl.
Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.
Transfer to a warm plate and keep warm in oven. Repeat with remaining bread and egg mixture. To serve, sprinkle with cinnamon sugar, if desired. Serve with maple syrup and enjoy the Cinnamon French Toast recipe !!!
A timeless French toast made the traditional way: thick slices of bread soaked in a creamy vanilla-cinnamon custard, gently pan-fried until golden and crisp on the outside, tender and custardy inside.
SERVES: 4 (8 slices)
TOTAL TIME: 20–25 minutes
INGREDIENTS
For the Custard Batter
4 large eggs
1 cup whole milk (or half-and-half for richer toast)
¼ cup heavy cream (optional but classic and delicious)
2 tbsp granulated sugar
1½ tsp pure vanilla extract
½–1 tsp ground cinnamon
⅛ tsp ground nutmeg (optional, very traditional)
Pinch of salt
For the Bread
Choose a bread with good absorption and structure:
8 slices thick-cut brioche, challah, French bread, or Texas toast
Slices ¾–1 inch thick are ideal
Slightly stale bread (1 day old) is perfect—it absorbs better
For Cooking
2 tbsp butter
1–2 tbsp oil (helps prevent butter from burning)
Additional butter as needed for more batches
For Serving
Real maple syrup
Powdered sugar
Fresh berries or sliced fruit (optional)
Butter pats
Cinnamon sugar
Whipped cream (classic diner-style)
INSTRUCTIONS
1. Prepare the Custard
In a medium bowl or wide baking dish, whisk together:
Eggs
Milk
Heavy cream
Sugar
Vanilla
Cinnamon
Nutmeg
Salt
Mix until the custard is smooth and the spices are evenly distributed.
(If using cinnamon, whisk vigorously so it doesn’t float on top.)
2. Preheat the Pan or Griddle
Set a large skillet or griddle over medium or medium-low heat.
Add 1 tbsp butter + a splash of oil.
(Butter for flavor, oil for stability—classic technique.)
Heat until butter melts and begins to foam lightly.
3. Soak the Bread
Place each bread slice into the custard.
Let sit 15–30 seconds per side depending on thickness:
Soft breads: quick dip
Thick-cut brioche or stale bread: longer soak
The goal: fully moistened but not falling apart.
Let excess custard drip off.
4. Cook the French Toast
Lay soaked slices on the hot skillet.
Cook 3–4 minutes per side until:
Golden
Slightly crisp on edges
Custard fully set inside
Bottom evenly browned, not scorched
Add more butter/oil as needed between batches.
5. Keep Warm (Optional)
Place cooked French toast on a baking sheet in a 200°F (95°C) oven.
This keeps slices hot and crisp while finishing the rest.
6. Serve Immediately
Serve French toast hot with:
Butter
Maple syrup
Powdered sugar
Cinnamon sugar
Berries
Or all of the above
PROFESSIONAL TIPS
✔ Use Day-Old Bread
Slightly dry bread soaks up custard more evenly.
✔ Low–Medium Heat
Prevents burning while allowing the custard interior to cook fully.
✔ Add Milk + Cream
The cream improves richness and creates that classic custardy center.
✔ Let Bread Drain Before Frying
Prevents sogginess and gives crisp edges.
✔ Flavor Variations
Add orange zest, almond extract, rum extract, or even a splash of brandy for a French bistro touch.
OPTIONAL ADD-ONS & VARIATIONS
1. Cinnamon-Sugar Crusted French Toast
Dip cooked slices in cinnamon sugar immediately after frying.
2. Stuffed French Toast
Spread cream cheese, sweetened ricotta, or fruit preserves between slices.
3. Brioche “Custard Brick” French Toast (Hotel Style)
Use extra-thick brioche and soak longer for a soufflé-like interior.
4. Savory Version
Skip sugar & vanilla; add salt, pepper, herbs.
Serve with bacon, ham, or cheese.
5. Caramelized French Toast
Sprinkle brown sugar in the pan; lay bread over it to caramelize.
SERVING SUGGESTIONS
Warm maple syrup
Whipped cream or Chantilly cream
Berry compote
Lemon curd
Honey butter
Toasted nuts
Fresh banana slices with caramel drizzle
OTHER RECIPES
French Toast Ingredients
* 4 (1 inch thick) slices King's Hawaiian® Sweet Bread
* 4 large eggs
* 1/2 cup milk
* 1/2 teaspoon vanilla
* 1/4 teaspoon ground cinnamon
* Butter or oil for frying
* Maple syrup
French Toast Directions
1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon.
3. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides.
4. Keep egg mixture stirred and spices well blended.
5. Sprinkle with powdered sugar and serve with warm maple syrup. Cool. Enjoy the Original Recipe French Toast recipe !!!
