When the weekend rolls around, there's nothing better than sleeping in, lazing, and having breakfast in your PJs. And, while French toast has always been a mainstay of our brunch orders, we never really got the hang of cooking it at home — until now. Thanks to these amazing recipes, we'll be making French toast every weekend from now 'til the end of the time. The best part? There's an option for everyone.
Have a sweet tooth? Try our tiramisu French toast for the ultimate morning dessert. Are you gluten intolerant (or, just avoiding gluten because you're convinced it's the devil)? We've got you covered with a gluten-free version that is crusted in GF granola and swathed in thick, creamy Greek yogurt. Oh, you're a vegan? No problem! You can use canned pineapple, coconut milk, and ginger to create a tropical French toast that is totally luscious.
Find recipes for all three ahead, and get ready to rediscover the quintessential breakfast dish in a big way.
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Traditional: Tiramisu-inspired French Toast
Yields 6 large servings or 12 small servings
Ingredients
For the bread and soaking liquid:
12 slices sweet-style bread, such as challah or Portuguese bread (sliced 1/4 to 1/2-inch thick)
3 large eggs
1/2 cup heavy cream
1/2 cup mascarpone cheese (or substitute sour cream)
1/2 cup confectioners sugar
2 shots espresso, cold (or 2 tbsp espresso powder, whisked into the soaking liquid until completely melted)
1 tbsp dark rum (or vanilla extract)
1/4 tsp salt
Unsalted butter (for frying)
For the filling:
1 1/2 cups mascarpone cheese (or cream cheese at room temperature)
1/4 cup confectioners sugar
2 tsp espresso powder
Pinch of salt
To finish:
2 tbsp unsweetened cocoa powder
2 tbsp confectioners sugar
Instructions
1. Preheat oven to 300ºF. Line a sheet pan with parchment paper or aluminum foil. Set aside. 2. In a large, shallow dish, whisk together eggs, heavy cream, mascarpone cheese, confectioners sugar, espresso, dark rum, and salt. Place as many slices of bread as you can in an even layer into the egg mixture and soak on one side for 5 minutes. Flip and soak for 5 more minutes. 3. In a large, non-stick pan, melt 1 tablespoon unsalted butter. Carefully remove the bread slices from the soaking liquid and allow any excess liquid to drip back into the shallow dish. Fry each slice on medium-high heat for 2 to 3 minutes on each side, or until the bread is golden brown on both sides. 4. Transfer the fried French toast to the parchment or aluminum foil-lined sheet pan and store in the preheated oven to keep warm. 5. Continue soaking and frying off the remaining slices.
1. Preheat oven to 300ºF. Line a sheet pan with parchment paper or aluminum foil. Set aside. 2. In a large, shallow dish, whisk together eggs, heavy cream, mascarpone cheese, confectioners sugar, espresso, dark rum, and salt. Place as many slices of bread as you can in an even layer into the egg mixture and soak on one side for 5 minutes. Flip and soak for 5 more minutes. 3. In a large, non-stick pan, melt 1 tablespoon unsalted butter. Carefully remove the bread slices from the soaking liquid and allow any excess liquid to drip back into the shallow dish. Fry each slice on medium-high heat for 2 to 3 minutes on each side, or until the bread is golden brown on both sides. 4. Transfer the fried French toast to the parchment or aluminum foil-lined sheet pan and store in the preheated oven to keep warm. 5. Continue soaking and frying off the remaining slices.
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For the filling:
1. In a small bowl, stir together mascarpone cheese, confectioners sugar, espresso powder, and a pinch of salt until the mixture is smooth and the espresso powder has melted. 2. Place one piece of French toast on a plate and spread with 1/4 cup of the filling mixture. Place a second piece of French toast on top of the filling to create a sandwich. 3. Sprinkle with 1 teaspoon unsweetened cocoa and 1 teaspoon confectioners sugar. 4. Serve with maple syrup.
1. In a small bowl, stir together mascarpone cheese, confectioners sugar, espresso powder, and a pinch of salt until the mixture is smooth and the espresso powder has melted. 2. Place one piece of French toast on a plate and spread with 1/4 cup of the filling mixture. Place a second piece of French toast on top of the filling to create a sandwich. 3. Sprinkle with 1 teaspoon unsweetened cocoa and 1 teaspoon confectioners sugar. 4. Serve with maple syrup.
Gluten-free: Yogurt Parfait-inspired French Toast
Yields 12 servings
Ingredients
12 slices white gluten-free bread (we recommend Canyon Bakehouse’s Gluten-Free Mountain White)
3 large eggs
1 cup heavy cream
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp salt
2 cups gluten-free granola (We used Kind’s Oats and Honey Clusters with toasted coconut )
1 stick butter for frying
To finish:
1 carton Greek yogurt with honey (we used Fage’s Total Honey Greek)
1/2 cup gluten-free granola
Mixed berries
Yields 12 servings
Ingredients
12 slices white gluten-free bread (we recommend Canyon Bakehouse’s Gluten-Free Mountain White)
3 large eggs
1 cup heavy cream
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp salt
2 cups gluten-free granola (We used Kind’s Oats and Honey Clusters with toasted coconut )
1 stick butter for frying
To finish:
1 carton Greek yogurt with honey (we used Fage’s Total Honey Greek)
1/2 cup gluten-free granola
Mixed berries
Instructions
1. Preheat oven to 300ºF. Line a sheet pan with parchment paper or aluminum foil. Set aside. 2. In a large, shallow dish, whisk together the eggs, heavy cream, honey, cinnamon, and salt. Place as many pieces of bread as you can fit in a single layer into the soaking liquid and allow to soak for 5 minutes. Turn over and soak for 5 more minutes. 3. In a large, non-stick pan, melt 1 tablespoon unsalted butter. Carefully remove the bread slices from the soaking liquid and allow any excess liquid to drip back into the dish. 4. Fry each slice on medium-high heat for 2 to 3 minutes on one side. While cooking, sprinkle 2 tablespoons of granola over the uncooked side in the skillet. Gently press down to adhere the granola to the bread. Flip and cook the granola side for 3 to 4 minutes or until the bread and granola are golden brown. 5. Transfer the fried French toast to the parchment or aluminum foil-lined sheet pan and store in the preheated oven to keep warm. 6. Continue soaking and frying off the remaining slices. 7. Top each slice with a dollop of Greek yogurt with honey, a teaspoon of granola, and berries. Serve with maple syrup or honey.
1. Preheat oven to 300ºF. Line a sheet pan with parchment paper or aluminum foil. Set aside. 2. In a large, shallow dish, whisk together the eggs, heavy cream, honey, cinnamon, and salt. Place as many pieces of bread as you can fit in a single layer into the soaking liquid and allow to soak for 5 minutes. Turn over and soak for 5 more minutes. 3. In a large, non-stick pan, melt 1 tablespoon unsalted butter. Carefully remove the bread slices from the soaking liquid and allow any excess liquid to drip back into the dish. 4. Fry each slice on medium-high heat for 2 to 3 minutes on one side. While cooking, sprinkle 2 tablespoons of granola over the uncooked side in the skillet. Gently press down to adhere the granola to the bread. Flip and cook the granola side for 3 to 4 minutes or until the bread and granola are golden brown. 5. Transfer the fried French toast to the parchment or aluminum foil-lined sheet pan and store in the preheated oven to keep warm. 6. Continue soaking and frying off the remaining slices. 7. Top each slice with a dollop of Greek yogurt with honey, a teaspoon of granola, and berries. Serve with maple syrup or honey.
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Vegan: Tropical French Toast
Yields 12 servings Ingredients
12 slices sourdough bread (check the ingredients list to ensure it only includes water, flour, yeast and salt), sliced to approximately 3/4” thick
12 pineapple slices (2 cans of pineapple slices in juice, not syrup)
1 large, ripe banana
1 cup coconut milk, well-shaken
1 cup pineapple juice from a can of pineapple slices
1/4 tsp ginger powder
Pinch of salt
Coconut oil to fry
Toasted coconut flakes
Yields 12 servings Ingredients
12 slices sourdough bread (check the ingredients list to ensure it only includes water, flour, yeast and salt), sliced to approximately 3/4” thick
12 pineapple slices (2 cans of pineapple slices in juice, not syrup)
1 large, ripe banana
1 cup coconut milk, well-shaken
1 cup pineapple juice from a can of pineapple slices
1/4 tsp ginger powder
Pinch of salt
Coconut oil to fry
Toasted coconut flakes
Instructions
1. Preheat oven to 300ºF. Line a sheet pan with parchment paper or aluminum foil. Set aside. 2. In a large, shallow dish, smash the banana and then whisk in the coconut milk, pineapple juice, ginger powder and salt. Place as many pieces of bread as you can in a single layer into the soaking liquid and allow to soak for 10 minutes. Turn over and soak for 10 more minutes. 3. While the bread is soaking, heat a non-stick skillet over medium-high heat and place as many of the pineapple rings into the skillet that can fit in a single layer. Cook on both sides until golden and caramelized, about 2-3 minutes. 4. Transfer to a clean dish and set aside. 5. Melt 1 tablespoon of coconut oil in the non-stick skillet and carefully remove the bread slices from the soaking liquid, allowing any excess liquid to drip back into the shallow dish. Fry on each side for 3-4 minutes or until each side is golden brown. 6. Transfer the fried French toast to the parchment or aluminum foil-lined sheet pan and store in the preheated oven to keep warm. Continue soaking and frying off the remaining slices. 7. Transfer to a plate and top with a slice of caramelized pineapple. 8. Sprinkle with coconut flakes and serve with maple syrup.
1. Preheat oven to 300ºF. Line a sheet pan with parchment paper or aluminum foil. Set aside. 2. In a large, shallow dish, smash the banana and then whisk in the coconut milk, pineapple juice, ginger powder and salt. Place as many pieces of bread as you can in a single layer into the soaking liquid and allow to soak for 10 minutes. Turn over and soak for 10 more minutes. 3. While the bread is soaking, heat a non-stick skillet over medium-high heat and place as many of the pineapple rings into the skillet that can fit in a single layer. Cook on both sides until golden and caramelized, about 2-3 minutes. 4. Transfer to a clean dish and set aside. 5. Melt 1 tablespoon of coconut oil in the non-stick skillet and carefully remove the bread slices from the soaking liquid, allowing any excess liquid to drip back into the shallow dish. Fry on each side for 3-4 minutes or until each side is golden brown. 6. Transfer the fried French toast to the parchment or aluminum foil-lined sheet pan and store in the preheated oven to keep warm. Continue soaking and frying off the remaining slices. 7. Transfer to a plate and top with a slice of caramelized pineapple. 8. Sprinkle with coconut flakes and serve with maple syrup.
Food Styling by Jen Beauchesne
Prop Styling by Alex Brannian
Prop Styling by Alex Brannian