Elevated French Toast

An easy recipe for tender French Toast, enhanced with warming spices, orange zest, and vanilla, lightly sweetened with maple syrup.  Top with optional Berry Compote for a perfect weekend breakfast treat.

We are never more fully alive, more completely ourselves, or more deeply engrossed in anything than when we are playing.  ~Charles Schaefer

This recipe is based on classic French Toast, but with a few twists – we add a whisper of warming spices, a touch of maple syrup, vanilla, and a hint of orange zest. These complementary flavors enhance the French toast with a special, irresistible aroma and flavor.

We offer up a few chef’s tips on how to elevate your French Toast-making skills! One common mistake when making French toast is over-browning the outside while the middle remains soggy or raw. Let’s prevent that, and we will show you how.

The Berry Compote, though optimal, is the perfect pairing – bright, tangy, and just a touch sweet – see the recipe notes.  You can also serve this with our Rhubarb compote. This recipe is easy to make and whips up together in no time flat!

French Toast History

In medieval Europe, people would soak old, hard bread in a mixture of milk and eggs to soften it and give it flavor. This not only made the bread edible again, but it also transformed it into something delicious — practical and tasty!

And here’s a neat tip: letting your bread go a little stale on purpose can actually make better French toast. Slightly dry bread absorbs the custard mixture better without falling apart, giving you a perfectly creamy center with a crispy golden crust. For more tips, read throught the post below!

French Toast Recipe Ingredients

• Bread: French bread,  sourdough bread, challah, or brioche (softer, airier bread will get the fluffiest) Use dry, day old bread! We love the tang of sourdough!
• Eggs: add richness and structure.
• Half and half- or whole milk ( or use a plant-based milk substitute)
• Maple syrup – for subtle sweetness.
• Orange zest- for a delcious brightness
• Vanilla extract-  for warm toasty flavor.
• Warming Spices- cinnamon, cardamom, allspice, nutmeg
• Butter or coconut oil– for searing.
• Fresh Berries: blueberries, strawberries, blackberries, whatever your pleasure! Or top with our Rhubarb Compote

How to Make The Best French Toast

1. Cut the bread into ¾- to 1-inch-thick slices, which will allow it to absorb more of the custard without becoming soggy or falling apart, and cook through evenly, while developing a crisp, golden-brown exterior.

Tip#1 -If you have time, let the bread sit out on a sheet pan and dry out for a few hours or overnight!

2. Make a flavorful batter. Whisk together the eggs, half-and-half, maple syrup, orange zest, vanilla, cinnamon, cardamom, allspice, nutmeg, and salt until smooth. Use an immersion blender if needed. Pour into a shallow container.  (A rectangular Pyrex works great to do several pieces at the same time.) Tip #2: Always salt the batter!

3. Dunk! Dip the slices of bread into the custard, letting it soak for  30-60 seconds on each side. ( This will depend on the type of bread you use and how quickly it soaks up the custard.)  Transfer to a rack placed over a pan and let the excess drip off. Tip # 3: The spices tend to sink in the custard batter, so give a whisk as you flip the bread.

4. Cook low and slow, so the butter doesn’t burn. Heat a skillet to medium-low.  When the pan is fully heated, add a little butter and olive oil.

Tip #4: Olive oil will help raise the smoke point so the butter doesnt burn.  You can also use coconut oil on its own.  Cook for about 3 minutes per side, allowing it to become golden and slightly puffy in the center.

Tip#5 : Place them in a warm 300°F oven, on a sheet pan as you go- to keep them warm and cook them all the way through. The will puff up slightly when cooked all the way through.

5. Make the optional berry compote: Bring maple syrup and 1 cup of the berries to a boil in a saucepan.  Let simmer for 2 minutes, mashing the berries a little with the back of a spoon to break them down a bit. Mix orange juice with cornstarch and a pinch of salt until perfectly smooth.  Whisk into the maple berry mixture stirring all the while.  Continue stirring until thick and bubbly, 2-3 minutes.  Remove from heat. Stir in the remaining 2 cups of berries.

6. Serve: Top the French Toast with berry compote and yogurt cream (see notes). More butter and maple syrup is optional of course!

Storing French Toast

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Or wrap and place hte the freezer for up to 3 months. To reheat, toast in a toaster oven, or bake.

More breakfast recipes you may enjoy

• 65 Healthy Breakfast Ideas!
• Vegan French Toast
• French Toast Muffins!
• Baked French Toast with Caramelized Pears and Hazelnuts
• Apple Brown Butter Bouchons
• Maple Pecan Scones
• Baked Apples with Maple Syrup and Spiced Nut Filling

Easy French Toast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 slices
• Category: Breakfast
• Method: stovetop
• Cuisine: American, French
• Diet: Vegetarian

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Description

An easy recipe for tender French Toast enhanced with spices, orange zest, and lightly sweetened with maple syrup.  Top with Fresh Berry Compote for a perfect weekend breakfast treat.

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Ingredients

Units USM

• 1 loaf country sourdough bread, sliced into 3/4 -1 inch slices (or challah, brioche -softer airy bread will get the fluffiest-depends on the texture you prefer). Let them dry out on a sheet pan if you have time ( a couple hours or overnight).
• 4 eggs
• 1 cup half and half or whole milk (or plant based milk)
• 3 tablespoons maple syrup
• 1–2 teaspoons orange zest, about 1 medium orange worth
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• butter and olive oil for searing (or sub coconut oil and skip the olive oil)

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Instructions

1. Preheat oven to 300F
2. Whisk together the eggs, half and half, maple syrup, orange zest, vanilla, cinnamon, cardamom, allspice, nutmeg and salt until completely smooth.  Use an immersion blender if needed.  Pour into a shallow container.  (A rectangular pyrex works great to do several at the same time.)
3. Dip the slices of bread into the custard, letting it soak for 20-30 seconds on each side. ( This will depend on the type of bread you use and how quickly it soaks up the custard.)  You can dip, then sear one or two at a time, or dip them all, transfer them to a rack placed over a pan and let excess drip off.
4. Sear. Heat a skillet to medium -low.  When the pan is fully heated, add a teaspoon of butter and a teaspoon of olive oil, (this mixture will lower the heat point and prevent the butter from burning). As it melts place a soaked slice of bread into the pan.  Cook until both sides are golden, roughly 3 minutes per side, letting it get golden and slightly puffy in the center.  Place on a sheet pan in a 300F oven, to cook through while you make the rest.
5. To Serve: Top the French Toast with berry compote (below) and yogurt cream (see notes).  More butter and maple syrup is optional of course!

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Notes

Optional Berry Compote Ingredients

• 3 cups berries, fresh preferred, but frozen works too
• 1/4 cup maple syrup
• 3 tablespoons orange juice
• 1 tablespoon cornstarch
• tiny pinch of salt

Bring maple syrup and 1 cup of the berries to a low simmer in a saucepan.  Let simmer for 2 minutes, gently mashing the berries with the back of a spoon to break them down slightly. In a small bowl, mix orange juice with cornstarch and a pinch of salt until perfectly smooth.  Whisk into the maple berry mixture, stirring all the while.  Continue stirring until thick and bubbly, 2-3 minutes.  Remove from heat. Stir in the remaining 2 cups of berries.

To make yogurt cream, simply use 1 part Greek yogurt to 1 part freshly whipped cream.  Add sweetener and vanilla if desired.

Nutrition

• Serving Size: 1 piece with berry compote
• Calories: 163
• Sugar: 14.6 g
• Sodium: 129.5 mg
• Fat: 7.6 g
• Saturated Fat: 2.7 g
• Carbohydrates: 21.2 g
• Fiber: 1.4 g
• Protein: 3.9 g
• Cholesterol: 81.7 mg