Pain Perdu with Roasted Plums
Los Angeles pastry chef Karen Hatfield sprinkles her egg-soaked bread with cinnamon sugar before cooking it, creating an excellent crispy crust. She then tops the French toast with roasted plums and creme fraiche, creating the ultimate breakfast (or dessert).
Jam-Stuffed Brioche French Toast
Jessica Koslow started making jam in Los Angeles and soon developed such a huge following that she had to expand her business; thus, Sqirl was born. This recipe is just one of the showcases for jam you'll find there.
Almond-Butter-and-Jelly French Toast
This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it's made with almond butter.
Brioche French Toast with Fresh Berry Compote
BLD Restaurant’s pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.
Brioche French Toast Stuffed with Apple, Raisins and Pecans
Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients.
Easy Way The home version of Bluestem’s French toast has just pecans, applesauce and raisins in the filling.
Peanut Butter Crunch French Toast
This decadent version of French toast, from Jamie West at The Mayflower Inn in Washington, Connecticut, is made with two slices of buttery brioche that are filled with creamy peanut butter, coated in crunchy cornflakes, toasted until crisp and topped with maple syrup and fresh berries. F&W’s Grace Parisi adapted the recipe to make it easier and cheaper.
Ham and Gruyère French Toast Sandwiches
Dive into the delectable sandwich with a fork and knife or pick it up with your hands, providing there are plenty of napkins close by. Chef Jesse Cool likes to tuck the maple apples in with the ham and cheese, but the fruit can be served on the side, along with a spicy mustard or horseradish sauce.
Almond Toasted Brioche
Almond brioche (brioche filled with almond paste) is a Parisian breakfast staple. In her adaptation, Grace Parisi soaks store-bought brioche in almond-infused custard—almost as if she were making French toast—and bakes it until crisp. It’s lovely sprinkled with confectioners’ sugar and topped with berries.