French Toast 6 Ways

Who doesn’t love French Toast? Especially after gorging oneself on turkey and stuffing all week long. Mix it up and make a few versions of the classic dish for all your Thanksgiving guests this weekend; here’s six different ways to do it…

French Toast

From Eli Zabar, Owner of Eli’s Manhattan



1 Quart Heavy Cream

2 Cups Whole Milk

3 Table Spoons Sugar

6 Whole Eggs

3 Egg Yolks

1 Teaspoon Vanilla Extract

1/4 Lb Butter

Pinch of Salt

2 Challah Breads


1. Cut the two loaves of challah bread into slices that are about one inch thick.

2. Mix all ingredients together in a mixing bowl. Make sure to use either a whisk or a fork to make sure everything is fully mixed together.

3. Place challah slices on a baking sheet, tray or roasting pan, which has sides that are higher than the challah slices.

4. Pour mixture over slices, making sure the challah is totally soaked. This is the most important step. Turn slices over as many times as needed in order for the slices to be soaked through and most of the liquid is absorbed. The soaked slices can be kept in the refrigerator for up to three days.

5. When ready to serve, there are two ways to cook the french toast:

Eli’s suggested method: Add enough butter to completely coat the bottom of a frying pan by 1/4 inch. Brown toast on both sides and cook until very hot through and through.

Other method: Add enough butter to lightly coat the bottom of a frying pan. Brown Challah on each side, then put in a 325-350 degree oven until very hot through and though. Do not let the French Toast puff up.

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.

Cinnamon Brioche French Toast

From Richard Blais, Top Chef




4 large eggs

1 cup whole milk

1 vanilla bean, split, seeds scraped out, and seeds pod reserved

1 teaspoon kosher salt

1 teaspoon ras el hanout (Moroccan spice blend; optional)

Four 2-inch-thick slices brioche

12 cinnamon sticks

2 tablespoons unsalted butter, plus(optional) more for serving

2 dried hibiscus flowers, crushed (optional)

1⁄2 teaspoon dried lavender flowers (optional)

Pure maple syrup, warmed, for serving


1. Preheat the oven to 300°F. Place a cooling rack over a baking sheet and set aside.

2. In a shallow dish, whisk the eggs, milk, vanilla seeds, salt, and ras el hanout together.

3. Cut the crusts from the brioche slices and cut each slice crosswise into 3 strips. Insert a cinnamon stick into one end of each strip. Dip each piece of bread in the egg mixture, letting it soak for at least 5 seconds on each side, and transfer to the cooling rack to drain.

4. Heat a pancake griddle or electric skillet over medium-low heat. Add the butter, the vanilla pod, and hibiscus and lavender flowers, if using, and cook until the butter is melted and bubbling. Add half of the soaked bread pieces and cook, turning once, until golden, 2 to 3 minutes per side. Transfer them to the rack-lined baking sheet and keep warm in the oven while you cook the remaining bread.

5. To serve, stack 3 skewers on each of four plates. Spread a little more butter on them, if desired, drizzle warm syrup over them, and serve.

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

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.

Cranberry and Cream Cheese Stuffed French Toast



6 pieces of Brioche, sliced 1″ thick

8 ounces Cream Cheese, softened

1/3 cup Cranberry Sauce

2 tablespoons Maple Syrup

1/2 teaspoon Vanilla Extract

2 Eggs

1 cup Whole Milk

1 teaspoon ground Cinnamon

1 pinch ground Nutmeg

1 tablespoon Butter

Maple Syrup, optional, for garnish

Powdered Sugar, optional, for garnish

Berries, optional, for garnish


Preheat oven to 350 degree Fahrenheit.

In a small bowl beat the cream cheese, cranberry sauce, 2 tablespoons maple syrup, and vanilla extract until completely combined. Set aside.

In a shallow dish, whisk together the eggs, milk, ground cinnamon, and nutmeg. Dredge each pice of brioche thoroughly on both sides in the batter. Let it soak up the batter for thirty seconds before adding to the skillet.

In a cast iron skillet, heat 1 tablespoon butter over medium-high heat. Cook each piece of toast for 2-3 minutes on both sides until golden brown. Place a generous amount of the cranberry cream cheese on one piece of toast and top with another piece. Place on a baking sheet and bake for 5-7 minutes. Cut in half before serving. Garnish with maple syrup, powdered sugar, and berries.

Check out other great brunch recipes here and here.