It had been soooooo long since I had French toast. Anita suggested that I make some and I quickly put the things I needed on my grocery list. I started with homemade brioche bread, but you can use a loaf from the store or substitute another type of bread, such as challah. You’ll get the best results with day-old or slightly stale bread. My homemade brioche is nice and thick, absorbing loads of the egg batter, which is the key to a perfect French toast. You don’t just want a light coating on the outside, you want it all the way through, in each and every bite.
This brioche French toast checked off every box on my list of things that make for great French toast. A slightly crunchy crusty edge: check. Eggy creamy soft insides: check. Able to absorb tons of real Maple syrup: check and check again.
Also try my English muffin French toast and my cinnamon French toast bake!
Brioche French Toast
Servings 4 servings
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey warmed
- 1/4 teaspoon Kosher salt
- 8 1/2" thick slices stale Brioche bread
- 4 tablespoons unsalted butter divided
- Your favorite toppings real maple syrup, powdered sugar, whipped cream, fruits, etc
Preheat oven to 375 F.
Add half-and-half, eggs, honey and salt to a pie pan. Whisk with a fork.
Working in batches, place bread in the egg mixture and let soak on each side for 30 seconds. Transfer to a wire rack over a sheet pan.
Working in batches, melt 1 tablespoon of the butter in a large skillet. Add 2 bread slices to the skillet and cook until golden brown, 2-3 minutes. Flip and cook another 2-3 minutes. Remove to another wire rack over a sheet pan.
Transfer pan of bread to the oven and bake 5 minutes.
Serve immediately with your favorite toppings.
I love Texas toast. And I love French toast. And of course I love waffles. That sums up how I feel about Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me.
Sweet, with a hint of cinnamon and vanilla, you can substitute any bread you like, but I prefer Texas toast because it can more than handle the job of holding up to an egg batter and a waffle iron.
I often contemplate what I would do differently to a recipe after I make it. A little twist or something. I can honestly say there is absolutely nothing I would change about Texas toast French toast waffles. Except to maybe double the recipe.
Hash browns are another great breakfast item that you can make using your Griddler.
Also try my blueberry croissant puff.
Texas Toast French Toast Waffles
Servings 2 servings
- 4 slices Texas toast
- 2 eggs beaten
- 1/4 cup milk
- 2 tablespoons butter melted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Real maple syrup and confectioner's sugar for topping
Beat the eggs, milk, butter, vanilla and cinnamon in a pie plate.
Working in batches, dip bread in egg mixture. Flip and coat other side.
Transfer to hot waffle iron and cook until golden brown.
Serve with your favorite toppings.
Our local grocery store has English muffins on sale 50% off on occasion. I can’t pass it up when they do since English muffins are great for a lot of things, from breakfast to lunch to dinner. I love them as hamburger buns, topping the burger with a great fried egg. And now, I love making English muffin French toast.
These English muffin French toasts take very little time to make and come out fantastic. They taste just like your usual French toast, but they have a bit more crunch and texture to them. I’d have no problem saying that I like them more than the usual French toast.
Although I garnished these with powdered sugar and maple syrup, you could also use chocolate syrup, or better, Nutella spread!
Also try my brioche French toast.
English Muffin French Toast
- 1 cup whole milk
- 4 large eggs
- 3 tablespoons sugar
- 2 teaspoons vanilla extract
- 6 English muffins split
- Canola oil
- Powdered sugar and warmed pure maple syrup
In a medium bowl, whisk together the milk, eggs, sugar and vanilla extra.
Pour into a pie dish or 9" x 9" pan.
Heat 1/4" of oil in a skillet over medium-high heat. Test by dropping a small amount of the batter into the oil. If it bubbles, it's ready.
Place 3-4 of the muffin halves into the mixture. Let soak for 10-15 seconds.
Flip and let soak another 10-15 seconds. Repeat, soaking on each side.
Add muffin halves to the skillet and cook for 30-45 seconds until they start to brown.
Flip and cook on other side until nice and golden brown.
Pick up halves with tongs and shake gently to remove any excess oil. Remove to a paper towel-lined plate.
Cook remaining muffin halves.
Serve dusted with the powdered sugar and drizzled with warm syrup.