really really good french toast


i don’t know what’s taken me so long to share my french toast recipe, because i’ve kinda perfected it over the last year or so! i used to keep the batter pretty simple but the more i played around and the more i started added a few extra special touches, the more it became EXTRA SPECIAL TASTING!

my personal belief is that bread is very key– and croissant toast makes the ultimate french toast. if i don’t have any, i’ll use challah or sometimes banana bread when i’m feeling very ambitious (although it’s kinda sad to bake a whole loaf of banana bread and then use it up in an instant but it’s real gooooood)

really really good french toast

(adapted from ina gartens challah french toast)


croissant toast 
5 eggs
½ cup heavy cream
1½ cup milk
1 splash of orange or pineapple juice
1 tb orange zest
1 tb honey
1 tb vanilla bean paste (or extract)
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
½ tsp salt

**i usually wing it and don’t really measure the ingredients out, but i like the egg to milk/cream ratio to be pretty creamy versus yellow/eggy. 


preheat the oven to 250 degrees F.

in a large shallow bowl, whisk all the ingredients together. for extra gooey french toast, soak as many slices in the egg mixture for 2-3 minutes, turning once.

heat 2tb butter in a large saute pan over medium heat.

add the soaked bread and cook for 2 to 3 minutes on each side. make sure not to flip until the first side is nicely browned.

to keep warm, place the cooked french toast on a sheet pan.

i love to serve with warm maple syrup and blueberries or caramelized bananas when i’m feeling extra ambitious. to make them, just slice up a banana, toss in sugar and cook in a pan until golden.

2 comments on “really really good french toast”

  1. This looks so scrumptious! I literally just Google croissant toast—how did I not know this was a thing? Thank you, Molly!

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