French Toast 3 Ways

Who needs greasy hangover food when you can make homemade, delicious French Toast three different ways? That means you can literally have three different French Toast dishes in the span of a couple hours (if it’s one of those Saturdays), or perhaps you were responsible last night and we’ve just given you a way to start your Saturday off even better than you were going to. Here are three great recipes for a truly classic breakfast

Bourbon Infused French Toast



1 tablespoon Butter

1 Loaf Brioche Bread, sliced 3/4” thick

1 1/3 cup Whole Milk

4 Eggs, lightly beaten

2 tablespoons Bourbon

1 teaspoon Vanilla Extract

1/2 teaspoon Cinnamon

1/4 teaspoon Nutmeg

Bourbon Maple Syrup

1 cup Maple Syrup

3 tablespoons Bourbon


Preheat oven to 200 degrees Fahrenheit.

To make the bourbon maple syrup, combine the maple syrup and bourbon in a small sauce pot. Bring to a low simmer. Simmer for 1 minute and remove from heat. Let the bourbon infuse for at least 10 minutes before serving. Re-warm if necessary.

In a shallow dish, whisk together the eggs, milk, bourbon, vanilla extract, cinnamon, and nutmeg. Set side.

In a skillet, melt 1 tablespoon butter over medium heat. Working in batches, soak each slice of brioche in the egg mixture for 45 seconds to a minute on each side. Transfer to the skillet. Cook each slice for 5-6 minutes on each side until golden brown. Transfer to a baking sheet to keep warm in the oven while you continue to make the other slices.

When finished, plate the french toast and drizzle with bourbon infused maple syrup.

Healthy French Toast



1 tablespoon Coconut Oil

8 Slices Whole Grain Ezekiel Bread or Gluten-Free Bread

1/2 Egg Whites or Egg Substitutes

1 cup Coconut Milk or Almond Milk

1 tablespoon Orange Liqueur or 1 teaspoon Orange Extract

1/2 teaspoon Cinnamon

Unsweetened Coconut Flakes, toasted, for garnish

Blueberries, for garnish

Orange Zest, for garnish

Maple Syrup, for garnish


Preheat oven to 200 degrees Fahrenheit.

In a shallow dish, whisk together the egg whites, coconut milk, orange liqueur, and cinnamon. Whisk well to froth the egg whites before dunking the bread slices.

In a skillet, heat the coconut oil over medium heat. Working in batches, soak each bread slice, completely submerged for 1 minute. Transfer to the skillet. Cook each slice for 5-7 minutes per side, until golden brown. Do not flip too soon. Transfer the bread to a baking sheet in the oven to keep warm while cooking the rest.

When ready to serve, top the french toast with toasted coconut flakes, blueberries, and a small amount of orange zest. Drizzle with maple syrup.

Baked French Toast*



3/4 cup Brown Sugar

1/4 cup Maple Syrup

1/2 cup Butter, melted

1 Baguette, sliced 1” thick

5 Eggs, lightly beaten

1 cup Milk

1/2 cup Cream

1 teaspoon Vanilla

1 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon Salt

Powdered Sugar, for garnish

Berries, for garnish


In the bottom of a 9×13 inch baking dish, whisk together the melted butter, brown sugar, and maple syrup. Lay the baguette slices side by side, cut-side down, in the butter mixture.

In a bowl, whisk the eggs, vanilla, cinnamon, nutmeg and salt. Pour in the milk and cream, whisking to combine. Pour the egg mixture in the baking dish over the sliced bread. Cover and refrigerate overnight.

Preheat oven to 350 degrees Fahrenheit.

Remove French toast from there refrigerator and baking for 35-45 minutes. The tops should be golden brown and crispy. Garnish with powdered sugar and fruit.

*Must be made the night before

For more brunch recipes, click here. Also try these blueberry pancakes.

Photographed by Alli Shepherd.