20 Irresistible Unique French Toast Recipes You Must Try

Venture beyond basic French toast with these 20 irresistible recipes that transform this beloved comfort food into something extraordinary. From decadent stuffed creations to seasonal fruit-topped delights, we’ve gathered unique twists that will make your weekend brunches unforgettable. Get ready to discover French toast like you’ve never experienced before—your taste buds are in for a delicious adventure!

Brioche French Toast with Lavender Honey

Zesty mornings call for something special, and this brioche French toast with lavender honey is just the ticket. You’ll love how the rich, buttery bread soaks up that custardy goodness, while the floral honey adds a touch of elegance that makes breakfast feel like a celebration.

Ingredients

For the French toast:
– 4 thick slices brioche bread (1 inch thick)
– 2 large eggs
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 2 tbsp unsalted butter

For the lavender honey:
– 1/2 cup honey
– 1 tsp dried culinary lavender

Instructions

1. Whisk together 2 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp ground cinnamon in a shallow bowl until fully combined.
2. Heat a large non-stick skillet or griddle over medium heat (350°F) and melt 1 tbsp unsalted butter.
3. Dip one slice of brioche bread into the egg mixture, letting it soak for 30 seconds per side to absorb the custard.
4. Place the soaked brioche slice in the hot skillet and cook for 3-4 minutes until golden brown.
5. Flip the French toast using a spatula and cook for another 3-4 minutes until the second side is golden brown.
6. Transfer the cooked French toast to a plate and repeat steps 3-5 with the remaining brioche slices, adding the remaining 1 tbsp butter to the skillet as needed.
7. Combine 1/2 cup honey and 1 tsp dried culinary lavender in a small saucepan over low heat.
8. Warm the honey mixture for 5 minutes, stirring occasionally, until the lavender fragrance is released.
9. Strain the warm lavender honey through a fine mesh sieve to remove the lavender buds.
10. Drizzle the strained lavender honey over the cooked brioche French toast.

Keep in mind that the thick, custardy interior of this French toast pairs beautifully with the floral honey drizzle. Try serving it with fresh berries for a pop of color and tartness that balances the sweetness perfectly.

Savory Parmesan and Herb French Toast

Oh my goodness, have you ever thought about making French toast savory instead of sweet? This Parmesan and Herb version is the perfect brunch game-changer—it’s cheesy, herby, and totally satisfying without being too heavy. You’re going to love how easy it is to whip up for a cozy weekend morning.

Ingredients

For the egg mixture:
– 4 large eggs
– 1/2 cup whole milk
– 1/4 cup grated Parmesan cheese
– 1 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt

For cooking:
– 4 slices thick-cut bread (like brioche or sourdough)
– 2 tbsp unsalted butter

Instructions

1. Crack 4 large eggs into a shallow bowl.
2. Whisk the eggs vigorously until fully blended and frothy.
3. Pour in 1/2 cup whole milk and whisk again until smooth.
4. Add 1/4 cup grated Parmesan cheese, 1 tbsp chopped fresh parsley, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt to the egg mixture.
5. Whisk all ingredients together until the herbs and cheese are evenly distributed.
6. Heat a large non-stick skillet over medium heat.
7. Melt 1 tbsp unsalted butter in the skillet, swirling to coat the bottom evenly.
8. Dip one slice of thick-cut bread into the egg mixture, letting it soak for 20 seconds per side.
9. Lift the bread from the mixture, allowing any excess to drip off.
10. Place the soaked bread slice in the hot skillet.
11. Repeat steps 8–10 with a second bread slice, arranging both in the skillet without overcrowding.
12. Cook the French toast for 3–4 minutes on the first side, until golden brown and crisp.
13. Flip each slice using a spatula.
14. Cook for another 3–4 minutes on the second side, until equally golden and firm to the touch.
15. Transfer the cooked French toast to a plate.
16. Add the remaining 1 tbsp unsalted butter to the skillet.
17. Repeat steps 8–14 with the remaining two bread slices.

This savory French toast comes out crispy on the outside and tender inside, with a rich, cheesy flavor from the Parmesan and a hint of herbal freshness. Try serving it topped with a fried egg or alongside a simple arugula salad for a complete meal—it’s so versatile and always a crowd-pleaser.

Banana Bread French Toast with Caramel Drizzle

Let’s be honest—you’ve got those overripe bananas sitting on your counter right now. Instead of tossing them, transform that banana bread into the most indulgent breakfast imaginable. You’re about to make banana bread french toast with a homemade caramel drizzle that’ll have everyone asking for seconds.

Ingredients

For the French Toast:
– 4 thick slices of day-old banana bread
– 2 large eggs
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 2 tablespoons unsalted butter

For the Caramel Drizzle:
– 1/2 cup granulated sugar
– 3 tablespoons unsalted butter
– 1/4 cup heavy cream
– Pinch of salt

Instructions

1. Cut your banana bread into 1-inch thick slices if not already sliced.
2. In a shallow bowl, whisk together 2 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until fully combined.
3. Heat a large skillet or griddle over medium heat and melt 2 tablespoons of unsalted butter.
4. Dip each slice of banana bread into the egg mixture, letting it soak for 30 seconds per side to absorb the liquid.
5. Place the soaked banana bread slices in the hot skillet.
6. Cook for 3-4 minutes until the bottom is golden brown and crispy.
7. Flip each slice carefully using a spatula.
8. Cook for another 3-4 minutes until the second side is golden brown.
9. While the french toast cooks, make the caramel by heating 1/2 cup granulated sugar in a small saucepan over medium heat.
10. Stir constantly with a wooden spoon until the sugar melts completely and turns amber-colored, about 5-7 minutes.
11. Remove the caramel from heat and immediately whisk in 3 tablespoons of unsalted butter until melted and smooth.
12. Slowly pour in 1/4 cup heavy cream while continuously whisking to prevent clumping.
13. Whisk in a pinch of salt until the caramel is smooth and glossy.
14. Transfer the cooked french toast to plates.
15. Drizzle the warm caramel sauce generously over each serving.

Using day-old banana bread makes all the difference—it absorbs the custard without falling apart. The crispy edges give way to a soft, cake-like center that’s infused with warm cinnamon. Try serving it with sliced bananas and toasted walnuts for extra crunch, or turn it into the ultimate dessert by adding a scoop of vanilla ice cream while everything’s still warm.

Matcha Green Tea French Toast with Coconut Cream

Ever have one of those mornings where you want something special but don’t want to spend hours in the kitchen? This matcha green tea French toast with coconut cream is your answer. It’s like your favorite brunch dish got a delicious, energizing upgrade that feels fancy but is totally doable.

Ingredients

• For the custard:
  • 3 large eggs
  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
• For cooking:
  • 4 slices thick-cut brioche bread
  • 2 tablespoons unsalted butter
• For the coconut cream:
  • 1 cup heavy coconut cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

1. Whisk 3 large eggs in a shallow bowl until fully combined and slightly frothy.
2. Add 1 cup whole milk, 2 tablespoons granulated sugar, 1 tablespoon matcha powder, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the eggs.
3. Whisk vigorously for 1 minute until the matcha is completely dissolved and no green streaks remain. Tip: Sift your matcha powder first to prevent clumps.
4. Dip one slice of brioche bread into the custard mixture, letting it soak for 20 seconds per side.
5. Repeat with remaining 3 slices of brioche, ensuring each gets fully coated.
6. Melt 1 tablespoon unsalted butter in a large non-stick skillet over medium heat until bubbling.
7. Place 2 soaked bread slices in the skillet and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
8. Flip the French toast and cook for another 3-4 minutes until the second side is equally golden. Tip: Don’t overcrowd the pan—cook in batches for the best browning.
9. Transfer cooked French toast to a plate and repeat with remaining 1 tablespoon butter and 2 bread slices.
10. While French toast cooks, combine 1 cup heavy coconut cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a chilled bowl.
11. Whip the coconut mixture with an electric mixer on high speed for 2-3 minutes until soft peaks form. Tip: Chill your bowl and beaters first for faster whipping.

Zesty matcha flavor cuts through the rich coconut cream beautifully, creating this incredible balance between earthy and sweet. The brioche stays wonderfully soft inside while getting that perfect crisp exterior. Try stacking it high with fresh berries or drizzling with honey for an extra special touch.

Red Velvet French Toast with Cream Cheese Glaze

Mmm, imagine waking up to the most decadent breakfast that feels like dessert but totally counts as a legit morning meal. You’re about to make red velvet French toast that’s perfectly fluffy, rich with cocoa, and drizzled with a tangy cream cheese glaze that’ll have everyone asking for seconds.

Ingredients

For the French Toast:
– 8 slices thick-cut brioche bread
– 2 large eggs
– 1 cup whole milk
– 2 tbsp granulated sugar
– 2 tbsp unsweetened cocoa powder
– 1 tsp vanilla extract
– 1 tsp red food coloring
– 2 tbsp unsalted butter

For the Cream Cheese Glaze:
– 4 oz cream cheese, softened
– 1/2 cup powdered sugar
– 3 tbsp whole milk
– 1/2 tsp vanilla extract

Instructions

1. Whisk together 2 large eggs, 1 cup whole milk, 2 tbsp granulated sugar, 2 tbsp unsweetened cocoa powder, 1 tsp vanilla extract, and 1 tsp red food coloring in a shallow bowl until completely smooth.
2. Heat a large non-stick skillet or griddle over medium heat and melt 1 tbsp unsalted butter, swirling to coat the surface evenly.
3. Dip one slice of thick-cut brioche bread into the egg mixture, letting it soak for 15 seconds per side to absorb the liquid without becoming soggy.
4. Place the soaked bread slice in the preheated skillet and cook for 3-4 minutes until the bottom is golden brown and slightly crisp.
5. Flip the French toast using a spatula and cook for another 3-4 minutes until the second side is equally golden brown.
6. Transfer the cooked French toast to a wire rack set over a baking sheet and repeat steps 3-5 with remaining bread slices, adding another 1 tbsp unsalted butter to the skillet as needed.
7. While the French toast cooks, prepare the cream cheese glaze by beating 4 oz softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8. Gradually add 1/2 cup powdered sugar to the cream cheese, beating until fully incorporated and no lumps remain.
9. Slowly pour in 3 tbsp whole milk and 1/2 tsp vanilla extract while continuing to beat until the glaze reaches a pourable consistency.
10. Drizzle the cream cheese glaze generously over the warm French toast just before serving.

Oh my goodness, that creamy glaze melting into the warm, cocoa-kissed bread creates the most incredible contrast. The interior stays wonderfully soft while the edges get just crisp enough to hold all that sweet-tangy goodness. Try stacking two slices with fresh berries between them for an extra special presentation that’ll make any morning feel like a celebration.

Pumpkin Spice French Toast with Candied Pecans

Brace yourself for the coziest breakfast you’ll make this fall. You’re about to transform basic French toast into something truly magical with warm pumpkin spice flavors and crunchy candied pecans that’ll make your kitchen smell like autumn heaven.

Ingredients

For the French Toast:
– 8 slices thick-cut brioche bread
– 3 large eggs
– 1 cup whole milk
– 1/4 cup canned pumpkin puree
– 2 tbsp granulated sugar
– 2 tsp pumpkin pie spice
– 1 tsp vanilla extract
– 1/2 tsp salt
– 4 tbsp unsalted butter

For the Candied Pecans:
– 1 cup pecan halves
– 2 tbsp unsalted butter
– 2 tbsp brown sugar
– 1/4 tsp cinnamon

Instructions

1. Whisk together eggs, milk, pumpkin puree, granulated sugar, pumpkin pie spice, vanilla extract, and salt in a large shallow bowl until completely smooth.
2. Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
3. Dip one slice of brioche bread into the egg mixture, letting it soak for 15 seconds per side until fully coated but not falling apart.
4. Place the soaked bread slice in the hot skillet and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
5. Flip the French toast and cook for another 3-4 minutes until the second side is equally golden brown.
6. Transfer the cooked French toast to a wire rack set over a baking sheet and keep warm in a 200°F oven while you repeat with remaining bread, adding more butter to the skillet as needed.
7. In a separate small skillet over medium heat, melt 2 tablespoons of butter for the pecans.
8. Add pecan halves to the butter and toast for 2 minutes, stirring constantly until fragrant.
9. Sprinkle brown sugar and cinnamon over the pecans and cook for 1 more minute, stirring continuously until the sugar melts and coats the nuts.
10. Immediately transfer the candied pecans to a plate lined with parchment paper to prevent sticking as they cool.

Let’s be real—this French toast delivers that perfect crispy outside with a custardy pumpkin-spiced center that just melts in your mouth. The candied pecans add this incredible sweet crunch that plays so well against the soft bread, making it fancy enough for weekend brunch but easy enough for any lazy morning. Try stacking it high with extra pecans and a drizzle of maple syrup for that picture-perfect breakfast moment.

Chocolate Hazelnut Stuffed French Toast

Ever have one of those weekend mornings where you just want something extra special for breakfast? This chocolate hazelnut stuffed French toast is exactly what you need. It’s like dessert for breakfast, but totally acceptable because it’s French toast.

Ingredients

• For the filling:
  • 1/2 cup chocolate hazelnut spread
  • 4 slices thick-cut brioche bread
• For the egg mixture:
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • Pinch of salt
• For cooking:
  • 2 tbsp unsalted butter
• For serving:
  • Powdered sugar for dusting
  • Maple syrup for drizzling

Instructions

1. Spread 2 tablespoons of chocolate hazelnut spread evenly on one side of two brioche slices.
2. Place the remaining two slices of brioche on top to create two sandwiches, pressing gently to seal.
3. In a shallow bowl, whisk together 2 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and a pinch of salt until fully combined.
4. Dip one stuffed brioche sandwich into the egg mixture, letting it soak for 30 seconds per side to absorb the liquid evenly.
5. Repeat with the second sandwich, ensuring both are fully coated.
6. Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter until it bubbles lightly.
7. Place both soaked sandwiches in the skillet and cook for 3–4 minutes until the bottom is golden brown and crisp.
8. Carefully flip the sandwiches using a spatula and cook for another 3–4 minutes until the second side is equally golden and the filling is warm.
9. Transfer the French toast to plates and dust generously with powdered sugar using a fine-mesh sieve.
10. Drizzle with maple syrup just before serving.

Just imagine cutting into that crisp, golden exterior and hitting that warm, melty chocolate hazelnut center. The contrast between the fluffy brioche and the rich filling is pure magic. Try serving it with fresh berries or a dollop of whipped cream for an extra indulgent touch.

Cinnamon Roll French Toast with Cream Cheese Frosting

Venture into the most decadent breakfast mashup you’ll ever taste. You get all the cozy cinnamon swirl goodness of cinnamon rolls combined with rich, custardy French toast. It’s basically your weekend brunch dreams come true.

Ingredients

For the French Toast Base:
– 4 large cinnamon rolls (day-old works best)
– 2 large eggs
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 2 tbsp unsalted butter
For the Cream Cheese Frosting:
– 4 oz cream cheese, softened
– 1/4 cup powdered sugar
– 2 tbsp whole milk
– 1/2 tsp vanilla extract

Instructions

1. Slice each cinnamon roll into 1-inch thick rounds.
2. Whisk together 2 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, and 1/4 tsp ground cinnamon in a shallow bowl until fully combined.
3. Heat 2 tbsp unsalted butter in a large non-stick skillet over medium heat until melted and bubbling.
4. Dip each cinnamon roll slice into the egg mixture, letting it soak for 15 seconds per side to absorb the custard.
5. Place the soaked slices in the hot skillet, cooking for 3-4 minutes until golden brown and crisp on the bottom.
6. Flip each slice using a spatula and cook for another 3-4 minutes until the second side is golden brown.
7. While the French toast cooks, beat 4 oz softened cream cheese with 1/4 cup powdered sugar until smooth.
8. Whisk in 2 tbsp whole milk and 1/2 tsp vanilla extract until you achieve a drizzle-able consistency.
9. Transfer the cooked French toast to a plate and immediately drizzle with the cream cheese frosting.

Zesty cinnamon meets creamy richness in every bite—the edges get delightfully crisp while the centers stay soft and swirled. Try stacking them high with fresh berries between layers, or go all out with crispy bacon on the side for that perfect sweet-salty combo.

Lemon Blueberry Ricotta French Toast

Dreaming of a weekend breakfast that feels both fancy and effortless? This lemon blueberry ricotta French toast is your answer. You get that perfect balance of creamy, tangy, and sweet in every single bite.

Ingredients

• For the French Toast Batter:
  • 1 cup whole milk
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
• For the Ricotta Filling:
  • 1 cup whole milk ricotta cheese
  • 1 tbsp lemon zest
  • 1 tbsp honey
• For Cooking and Serving:
  • 8 slices thick-cut brioche bread
  • 2 tbsp unsalted butter
  • 1 cup fresh blueberries
  • Maple syrup, for serving

Instructions

1. In a medium bowl, whisk together 1 cup whole milk, 3 large eggs, 1 tsp vanilla extract, 1/4 cup granulated sugar, and 1/2 tsp ground cinnamon until fully combined and smooth.
2. In a separate small bowl, mix 1 cup whole milk ricotta cheese with 1 tbsp lemon zest and 1 tbsp honey until well blended.
3. Take 8 slices of thick-cut brioche bread and spread the ricotta mixture evenly over 4 slices.
4. Top the ricotta-covered slices with 1 cup fresh blueberries, then place the remaining 4 slices of brioche on top to form sandwiches.
5. Heat a large skillet or griddle over medium heat and melt 1 tbsp of the unsalted butter.
6. Dip each sandwich fully into the egg mixture, letting it soak for 15 seconds per side to ensure the bread absorbs the liquid without falling apart.
7. Place 2 sandwiches in the preheated skillet and cook for 4-5 minutes, until the bottom is golden brown and crisp.
8. Flip the sandwiches carefully using a spatula and cook for another 4-5 minutes until the second side is golden brown and the internal temperature reaches 160°F.
9. Transfer the cooked French toast to a plate and repeat the cooking process with the remaining 1 tbsp butter and 2 sandwiches.
10. Serve the French toast immediately, drizzled with maple syrup. Now, wasn’t that easier than you expected? You’ll love the creamy ricotta pockets and the burst of juicy blueberries against the crisp, custardy bread—perfect for a lazy brunch or even a fun breakfast-for-dinner night.

Tiramisu-Inspired French Toast with Mascarpone

You know those lazy weekend mornings when you crave something decadent but don’t want to spend hours in the kitchen? This tiramisu-inspired French toast brings coffee shop luxury right to your breakfast table. It’s the perfect mashup of creamy Italian dessert and classic comfort food.

Ingredients

For the custard:
– 1 cup strong brewed coffee, cooled
– 2 large eggs
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon

For assembly:
– 4 thick slices brioche or challah bread (about 1-inch thick)
– 2 tbsp unsalted butter

For serving:
– 1/2 cup mascarpone cheese
– 2 tbsp cocoa powder
– 2 tbsp powdered sugar

Instructions

1. Whisk together the cooled coffee, eggs, granulated sugar, vanilla extract, and cinnamon in a shallow bowl until fully combined.
2. Dip each slice of brioche into the coffee mixture, letting it soak for 30 seconds per side until the bread absorbs most of the liquid.
3. Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
4. Place two soaked bread slices in the hot skillet and cook for 3-4 minutes until the bottom is golden brown and crisp.
5. Flip the French toast and cook for another 3-4 minutes until the second side is equally golden.
6. Transfer the cooked French toast to a plate and repeat steps 3-5 with the remaining butter and bread slices.
7. While the French toast is still warm, spread 2 tablespoons of mascarpone cheese evenly over each slice.
8. Sift 1/2 tablespoon of cocoa powder over each mascarpone-topped slice.
9. Dust each serving with 1/2 tablespoon of powdered sugar using a fine-mesh sieve.

Keep this beauty warm in a 200°F oven if you’re making multiple batches—the mascarpone will melt slightly into the warm bread. The result is pure magic: crisp edges giving way to a coffee-infused custard center, all balanced by that cool, creamy mascarpone topping. Try serving it with fresh berries for a bright contrast to the rich chocolate and coffee flavors.

Caramelized Apple and Brie French Toast

Ever have one of those mornings where you want something special but don’t want to spend hours in the kitchen? This caramelized apple and brie French toast is your answer—it feels fancy but comes together surprisingly fast. You’ll love how the sweet, tender apples pair with the creamy, melty brie.

Ingredients

• For the caramelized apples:
  • 2 medium apples, peeled and thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon
• For the French toast:
  • 4 slices thick-cut brioche bread
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 4 oz brie cheese, sliced
  • 2 tbsp unsalted butter, for cooking
  • Maple syrup, for serving

Instructions

1. Melt 2 tbsp butter in a skillet over medium heat.
2. Add the sliced apples and cook for 4 minutes, stirring occasionally.
3. Sprinkle brown sugar and cinnamon over the apples.
4. Continue cooking for another 5 minutes until apples are tender and caramelized, then remove from heat. Tip: Don’t rush this step—letting the apples cook slowly helps develop deeper flavor.
5. In a shallow bowl, whisk together eggs, milk, and vanilla extract until fully combined.
6. Dip one slice of brioche bread into the egg mixture, letting it soak for 15 seconds per side.
7. Melt 1 tbsp butter in a clean skillet over medium-low heat.
8. Place the soaked bread in the skillet and cook for 3–4 minutes until golden brown.
9. Flip the bread and cook for another 3–4 minutes until the second side is golden. Tip: Cooking over medium-low heat prevents the outside from burning before the inside sets.
10. Repeat steps 6–9 with the remaining bread slices and butter.
11. Top two slices of cooked French toast with sliced brie.
12. Divide the caramelized apples evenly over the brie.
13. Place the remaining two slices of French toast on top to form sandwiches.
14. Return the sandwiches to the skillet and cook over low heat for 2 minutes per side, until the brie is melted. Tip: Press down gently with a spatula to help the sandwiches hold together.
15. Serve immediately with maple syrup for drizzling.

Velvety melted brie oozes into every bite, while the caramelized apples add a soft, sweet contrast to the crisp, eggy bread. Try serving it with a sprinkle of flaky sea salt or a side of crispy bacon for a sweet-salty combo that’s downright irresistible.

Chai-Spiced French Toast with Vanilla Bean Syrup

Gosh, is there anything cozier than waking up to the warm aroma of chai spices mingling with sweet vanilla? This French toast takes your classic weekend breakfast and gives it a flavor upgrade you’ll want to make on repeat. You’ll love how the spiced custard soaks into thick bread, creating the most tender, fragrant bite.

Ingredients

• For the French toast:
  • 4 thick slices brioche or challah bread (about 1 inch thick)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
• For the vanilla bean syrup:
  • 1/2 cup pure maple syrup
  • 1 vanilla bean pod

Instructions

1. Slice the vanilla bean pod lengthwise and scrape out the seeds using the back of your knife.
2. Combine the maple syrup and vanilla bean seeds in a small saucepan over medium heat.
3. Heat the syrup mixture for 3-4 minutes, stirring occasionally, until warm and fragrant.
4. Remove the vanilla syrup from heat and set aside.
5. In a shallow bowl, whisk together the eggs, milk, cream, and sugar until fully combined.
6. Add the cinnamon, cardamom, ginger, cloves, and nutmeg to the egg mixture and whisk until spices are evenly distributed.
7. Dip each slice of bread into the egg mixture, letting it soak for 30 seconds per side to absorb the custard.
8. Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat (350°F).
9. Place 2 slices of the soaked bread in the hot skillet.
10. Cook the French toast for 3-4 minutes until the bottom is golden brown and crispy.
11. Flip the French toast using a spatula and cook for another 3-4 minutes until the second side is golden brown.
12. Transfer the cooked French toast to a plate and repeat with remaining butter and bread slices.
13. Serve the French toast immediately drizzled with the warm vanilla bean syrup.

But the magic really happens when you take that first bite—the crisp exterior gives way to a custardy center that’s perfumed with warm chai spices. Drizzle that vanilla-speckled syrup generously over top, and you’ve got a breakfast that feels both elegant and completely comforting. Try serving it with a dollop of whipped cream and extra cinnamon dusted on top for a truly decadent morning treat.

Strawberry Cheesecake French Toast

Tired of the same old breakfast routine? This strawberry cheesecake French toast is your weekend game-changer. Imagine thick bread stuffed with creamy cheesecake filling, topped with sweet strawberry sauce—it’s basically dessert for breakfast, and you deserve it.

Ingredients

For the cheesecake filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 tsp vanilla extract

For the French toast:
– 8 thick slices brioche or challah bread
– 3 large eggs
– 1/2 cup whole milk
– 1 tsp ground cinnamon
– 2 tbsp unsalted butter

For the strawberry sauce:
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1 tbsp lemon juice

Instructions

1. Beat 8 oz softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract in a medium bowl until smooth and creamy. Tip: Make sure your cream cheese is at room temperature to avoid lumps.

2. Spread about 2 tbsp of the cream cheese mixture onto 4 slices of brioche bread, leaving a 1/2-inch border around the edges.

3. Top each with another slice of brioche bread to create 4 sandwiches, pressing down gently to seal.

4. Whisk together 3 large eggs, 1/2 cup whole milk, and 1 tsp ground cinnamon in a shallow dish until fully combined.

5. Dip each sandwich into the egg mixture, letting it soak for 30 seconds per side until the bread is evenly coated but not soggy.

6. Melt 1 tbsp unsalted butter in a large nonstick skillet or griddle over medium heat (350°F).

7. Cook 2 sandwiches at a time for 4-5 minutes per side, until golden brown and crisp. Tip: Don’t overcrowd the pan—this ensures even browning and prevents steaming.

8. Repeat with remaining 1 tbsp butter and 2 sandwiches, keeping cooked French toast warm in a 200°F oven.

9. Combine 2 cups sliced strawberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a small saucepan over medium heat.

10. Cook the strawberry mixture for 8-10 minutes, stirring occasionally, until the strawberries break down and the sauce thickens slightly. Tip: For a smoother sauce, mash the strawberries with a fork halfway through cooking.

11. Spoon the warm strawberry sauce over the French toast sandwiches just before serving.

So creamy and indulgent, with that sweet-tart strawberry sauce cutting through the richness. Serve it with a dusting of powdered sugar or a dollop of whipped cream for extra decadence.

Peanut Butter and Jelly Stuffed French Toast

Friendly reminder that your childhood favorite just got a major upgrade. You’re about to turn that classic PB&J into the most indulgent breakfast imaginable—think crispy golden toast with a sweet, gooey surprise inside that’ll make your weekend mornings feel extra special.

Ingredients

For the French Toast
– 8 slices thick-cut brioche bread
– 2 large eggs
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 2 tablespoons unsalted butter
For the Filling
– 1/4 cup creamy peanut butter
– 1/4 cup strawberry jam
For Serving
– Powdered sugar for dusting
– Maple syrup for drizzling

Instructions

1. Spread 1 tablespoon peanut butter evenly on one side of 4 bread slices.
2. Spread 1 tablespoon strawberry jam evenly on one side of the remaining 4 bread slices.
3. Press one peanut butter slice and one jam slice together with fillings facing inward to create 4 sandwiches.
4. Whisk 2 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon in a shallow bowl until fully combined.
5. Dip each sandwich entirely into the egg mixture, letting it soak for 30 seconds per side to ensure the bread absorbs the custard evenly.
6. Melt 1 tablespoon unsalted butter in a large non-stick skillet over medium heat until bubbling but not browned.
7. Place 2 soaked sandwiches in the skillet and cook for 3-4 minutes until the bottom is golden brown and crispy.
8. Flip the sandwiches carefully using a spatula and cook for another 3-4 minutes until the second side is equally golden brown.
9. Transfer the cooked French toast to a plate and repeat steps 6-8 with the remaining 1 tablespoon butter and 2 sandwiches.
10. Dust all 4 sandwiches generously with powdered sugar using a fine-mesh sieve for even coverage.
11. Drizzle warm maple syrup over the French toast just before serving.
Golden and crisp on the outside, each bite reveals that nostalgic peanut butter and jelly center that melts beautifully into the custardy bread. Try serving it with fresh berries on the side for a bright contrast to the rich sweetness, or add crispy bacon for that perfect salty-sweet combination everyone loves.

S’mores French Toast with Toasted Marshmallows

Visions of campfire treats just got a whole lot more breakfast-friendly. You’re about to make the most indulgent French toast imaginable, where gooey marshmallow and rich chocolate melt into every bite. It’s the cozy weekend upgrade your mornings have been waiting for.

Ingredients

For the French Toast Base:
– 4 thick slices of brioche bread
– 2 large eggs
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 2 tbsp unsalted butter

For the S’mores Topping:
– 1/2 cup semi-sweet chocolate chips
– 1 cup mini marshmallows
– 2 tbsp graham cracker crumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until fully combined.
3. Dip each slice of brioche bread into the egg mixture, letting it soak for 30 seconds per side to absorb the liquid.
4. Melt the butter in a large skillet over medium heat until it bubbles gently.
5. Cook the soaked bread for 3-4 minutes per side, until golden brown and crisp at the edges.
6. Transfer the cooked French toast to the prepared baking sheet.
7. Sprinkle the chocolate chips evenly over each slice of French toast.
8. Top generously with mini marshmallows, covering the chocolate layer completely.
9. Bake for 5-7 minutes, until the marshmallows are toasted and golden brown.
10. Remove from the oven and immediately sprinkle with graham cracker crumbs.
Tip: For extra toasty marshmallows, switch your oven to broil for the final 1-2 minutes, watching closely to prevent burning.
Tip: Use day-old brioche for better absorption without becoming soggy.
Tip: Let the French toast rest for 2 minutes after baking so the chocolate sets slightly.

Melted chocolate pools around crisp-edged toast while toasted marshmallows add that classic campfire smokiness. The graham cracker crumbs provide the perfect crunchy contrast to all that gooey goodness. Serve it with a drizzle of chocolate syrup or alongside crispy bacon for the ultimate sweet-and-salty brunch experience.

Eggnog French Toast with Rum Glaze

Sometimes you just need that holiday breakfast that feels extra special. This eggnog French toast with rum glaze is exactly that—rich, festive, and perfect for a cozy morning. You’ll love how the flavors come together.

Ingredients

For the French Toast:
– 4 thick slices of brioche bread
– 1 cup eggnog
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp ground nutmeg
– 2 tbsp unsalted butter

For the Rum Glaze:
– 1 cup powdered sugar
– 2 tbsp dark rum
– 1 tbsp whole milk
– 1/4 tsp vanilla extract

Instructions

1. Preheat your griddle or large skillet to 350°F.
2. Whisk together 1 cup eggnog, 2 large eggs, 1 tsp vanilla extract, and 1/2 tsp ground nutmeg in a shallow bowl until fully combined.
3. Dip each of the 4 thick brioche slices into the eggnog mixture, letting them soak for 30 seconds per side to absorb the liquid.
4. Melt 2 tbsp unsalted butter on the preheated griddle.
5. Cook the soaked brioche slices for 3-4 minutes per side until golden brown and crisp.
6. Flip the French toast using a spatula when the edges look set and the bottom is evenly browned.
7. Transfer the cooked French toast to a wire rack to keep it crisp while you make the glaze.
8. Whisk 1 cup powdered sugar, 2 tbsp dark rum, 1 tbsp whole milk, and 1/4 tsp vanilla extract in a small bowl until smooth.
9. Drizzle the rum glaze over the warm French toast just before serving.
10. Serve immediately while the French toast is still warm and the glaze is slightly runny.

This French toast turns out custardy inside with a crisp, buttery exterior. The rum glaze adds a warm, boozy sweetness that pairs perfectly with the eggnog spices. Try serving it with a dusting of extra nutmeg or alongside crispy bacon for a sweet-savory contrast.

Avocado and Sriracha French Toast

Unbelievably good and surprisingly simple, this avocado and sriracha French toast will become your new weekend favorite. You get creamy avocado, spicy kick, and sweet custardy bread all in one amazing bite. It’s the perfect brunch dish that feels fancy but comes together in minutes.

Ingredients

• For the custard:
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For assembly:
  • 4 slices thick-cut brioche bread
  • 1 ripe avocado
  • 2 tbsp sriracha sauce
  • 2 tbsp unsalted butter

Instructions

1. Whisk together 2 large eggs, 1/2 cup whole milk, 1 tbsp granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt in a shallow bowl until fully combined.
2. Heat a large non-stick skillet over medium heat and melt 1 tbsp unsalted butter.
3. Dip one slice of thick-cut brioche bread into the egg mixture, letting it soak for 15 seconds per side to absorb the custard.
4. Place the soaked bread in the hot skillet and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
5. Flip the French toast and cook for another 3-4 minutes until the second side is equally golden brown.
6. Transfer the cooked French toast to a plate and repeat steps 3-5 with the remaining bread slices, using the remaining 1 tbsp butter for the second batch.
7. Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a small bowl.
8. Mash the avocado with a fork until smooth but slightly chunky.
9. Spread the mashed avocado evenly over all four slices of cooked French toast.
10. Drizzle 2 tbsp sriracha sauce in zigzag patterns across the avocado-topped French toast.

Perfectly balanced between creamy, spicy, and sweet, this French toast has a crispy exterior that gives way to a soft, custardy center. The avocado adds cool richness that tempers the sriracha’s heat beautifully. Try serving it with a fried egg on top for extra protein, or slice it into strips for easy dipping at your next brunch gathering.

Fig and Goat Cheese French Toast with Balsamic Glaze

Remember those lazy weekend mornings when you want something special but don’t want to spend hours in the kitchen? This fig and goat cheese French toast is your answer. It feels fancy but comes together in minutes, making your brunch game seriously impressive.

Ingredients

For the French Toast:
– 8 slices thick-cut brioche bread
– 4 oz soft goat cheese
– 1/2 cup fig jam
– 2 large eggs
– 1/2 cup whole milk
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 2 tbsp unsalted butter

For the Glaze:
– 1/2 cup balsamic vinegar
– 2 tbsp honey

Instructions

1. Make the balsamic glaze by combining 1/2 cup balsamic vinegar and 2 tablespoons honey in a small saucepan.
2. Simmer the glaze over medium-low heat for 8-10 minutes until it thickens enough to coat the back of a spoon.
3. Remove the glaze from heat and let it cool completely—it will continue to thicken as it cools.
4. Spread 1 tablespoon of fig jam on each of 4 slices of brioche bread.
5. Crumble 1 ounce of soft goat cheese evenly over the fig jam on each slice.
6. Top each prepared slice with another slice of brioche to make 4 sandwiches, pressing gently to seal.
7. Whisk together 2 large eggs, 1/2 cup whole milk, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon in a shallow bowl until fully combined.
8. Dip each sandwich into the egg mixture, letting it soak for 30 seconds per side to ensure the bread absorbs the custard without becoming soggy.
9. Melt 1 tablespoon of unsalted butter in a large non-stick skillet over medium heat.
10. Cook 2 sandwiches at a time for 3-4 minutes per side until golden brown and the cheese begins to melt.
11. Repeat with remaining butter and sandwiches.
12. Drizzle the cooled balsamic glaze over the warm French toast just before serving.

Decadent doesn’t even begin to describe this French toast—the creamy goat cheese melts into the sweet fig jam while the balsamic glaze adds a tangy counterpoint that cuts through the richness. Serve it with crispy bacon on the side for that perfect sweet-salty combo, or top with fresh figs when they’re in season for an extra special touch.

Pistachio and Rose Water French Toast

Waking up to the smell of this pistachio and rose water French toast is like stepping into a fancy bakery. You get that familiar cozy breakfast vibe but with an elegant twist that makes it feel extra special. It’s surprisingly simple to whip up but tastes like something from a brunch menu.

Ingredients

For the custard mixture:
– 4 large eggs
– 1 cup whole milk
– 2 tablespoons granulated sugar
– 1 teaspoon rose water
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cardamom

For coating and serving:
– 8 slices thick-cut brioche bread (1-inch thick)
– 1/2 cup finely chopped pistachios
– 2 tablespoons unsalted butter
– Powdered sugar for dusting
– Maple syrup for serving

Instructions

1. Crack 4 large eggs into a shallow baking dish.
2. Whisk the eggs vigorously until fully beaten and uniform in color.
3. Pour in 1 cup whole milk and continue whisking until completely combined.
4. Add 2 tablespoons granulated sugar, 1 teaspoon rose water, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cardamom to the mixture.
5. Whisk everything together until the sugar dissolves and all ingredients are fully incorporated.
6. Place 1/2 cup finely chopped pistachios on a separate plate or shallow dish.
7. Dip one slice of brioche bread into the egg mixture, letting it soak for 30 seconds per side.
8. Press the soaked bread slice into the chopped pistachios, coating one side completely.
9. Repeat the dipping and coating process with all 8 bread slices.
10. Heat a large non-stick skillet or griddle over medium heat.
11. Melt 1 tablespoon unsalted butter in the heated skillet, swirling to coat the surface.
12. Place 2-3 coated bread slices pistachio-side down in the skillet.
13. Cook for 3-4 minutes until the pistachio coating is golden brown and crispy.
14. Flip each slice carefully using a spatula.
15. Cook the second side for 2-3 minutes until golden brown and cooked through.
16. Transfer the cooked French toast to a wire rack or plate.
17. Repeat the cooking process with remaining bread slices, adding more butter as needed.
18. Dust the finished French toast generously with powdered sugar.

You’ll love how the crispy pistachio crust gives way to that soft, rose-scented center. The floral notes pair beautifully with maple syrup, or try it with a dollop of Greek yogurt for a tangy contrast that really makes the flavors pop.

Maple Bacon French Toast with Bourbon Syrup

Anyone who thinks French toast can’t get any better clearly hasn’t tried this decadent version. You’re about to make the most incredible breakfast that combines sweet maple, smoky bacon, and a hint of bourbon warmth.

Ingredients

• For the French Toast:
  • 8 slices thick-cut brioche bread
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, divided
  • 8 slices thick-cut bacon, cooked crispy and crumbled
• For the Bourbon Syrup:
  • 1 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1/4 teaspoon sea salt

Instructions

1. Whisk together 4 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon in a shallow baking dish until fully combined.
2. Heat 2 tablespoons of unsalted butter in a large skillet over medium heat until melted and bubbling slightly.
3. Dip 2 slices of thick-cut brioche bread into the egg mixture, letting each side soak for 30 seconds to absorb the custard.
4. Place the soaked bread slices in the hot skillet and cook for 3-4 minutes until the bottom is golden brown with crisp edges.
5. Flip the French toast and cook for another 3-4 minutes until the second side is equally golden brown.
6. Transfer the cooked French toast to a wire rack set over a baking sheet and keep warm in a 200°F oven.
7. Repeat steps 2-6 with the remaining 2 tablespoons of butter and brioche slices.
8. While the French toast cooks, combine 1 cup pure maple syrup, 2 tablespoons bourbon, and 1/4 teaspoon sea salt in a small saucepan.
9. Heat the syrup mixture over low heat for 5 minutes, stirring occasionally, until warm and well combined.
10. Sprinkle the cooked, crumbled bacon evenly over the warm French toast.
11. Drizzle the bourbon syrup generously over each serving.

Every bite delivers that perfect contrast between the custardy-soft interior and crisp, buttery exterior. The salty bacon bits play beautifully against the warm bourbon-kissed syrup, creating a flavor experience that feels both indulgent and comforting. Try stacking it high with extra syrup pooling around the plate for that perfect brunch-worthy presentation.

Summary

Culinary adventures await with these 20 irresistible French toast recipes! From classic comfort to creative twists, there’s something for every morning craving. We hope you’ll whip up a batch, share your favorites in the comments below, and pin your must-try recipes to your Pinterest boards. Happy cooking!