How to Make French Toast Even Better

Mj 618_348_tk french toast recipe
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What's the number one thing to remember when making French toast on a Sunday morning? Your bread should be good and hearty: "Starting off with a good solid bread is a must," Leonard Sanchez, the chef and general manager at Chicago's Flo Cafe & Bar says. He prefers a good brioche, whereas Felipe Garcia, the executive chef at Brooklyn's Ringolevio uses panettone, an Italian dessert cake typically filled with raisins and candied fruits. Whatever bread you choose, make sure you’ve sliced it into thick chunks—aim for at least an inch of thickness. ("A nice slab," Garcia says.)

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Play around with the seasonings in your custard. Cardamon? Cinnamon? A little cayenne? Add whatever you like. Even the base allows some variability. Sanchez combines a cup of milk, a splash of vanilla, and two eggs—no more, otherwise you end up with an eggy crust that tastes more like scrambled eggs than French toast. Garcia uses no eggs, just heavy cream and cinnamon.

Dip your bread into the custard, but not for long. Both Garcia and Sanchez blamed long baths for soggy breads. Shoot for a light cover, not a complete soaking. Ten seconds max if you aren’t using eggs; a little longer if you are.

Throw your bread on the stove over medium-high heat—hot enough to sizzle water droplets—and cook it until you see a "golden crust on each side," says Sanchez.

Set up two bowls, one with maple syrup and another with your cereal of choice. Dip your finished French toast in the syrup, then the cereal.

And what good would your French toast be without homemade syrup? Sanchez boils down blueberries, blackberries, and strawberries with some powdered sugar to make a triple-berry compote. Let it simmer until the berries "pop" and cool in the fridge, pouring over your cereal-laden dish once cold.

Then eat—or add more sugar to the pile. 

"To be honest, most people at the restaurant will put syrup on top of it too," Sanchez says. 

Fruity Pebbles French Toast


  • 3 thick slices of brioche brea
  • 2 cups of Fruity Pebbles cereal
  • 1/2 cup real maple syrup
  • Butter for cooking
  • Canola oil for cooking
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup cream
  • Teaspoon ground cinnamon
  • 1 vanilla bean ( can sub 1/2 teaspoon vanilla extract)


Triple Berry Compote 

  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup sliced strawberries
  • 1/2 cup powered sugar
  • 1/2 cup water
  • 1 vanilla bean ( can sub 1/2 teaspoon vanilla extract)



  1. To create the custard, add all ingredients in a large bowl and whip until blended.
  2. Prepare two plates, one with the maple syrup and one with the Fruity Pebbles.
  3. Preheat a large griddle or skillet until hot.
  4. Add a knob of butter and a drizzle of oil to the pan.
  5. Dip the brioche one at a time into your custard mix and place into pan.
  6. Flip the brioche over when golden brown (around two minutes).
  7. Remove from pan and dip into the maple syrup.
  8. Remove and dip into the fruity pebble coating both sides.
  9. Plate and top with the cold berry compote.


To make the berry compote

  1. Add all ingredients in a saucepan and bring to a simmer.
  2. Stir all ingredients together until berries start to break down.
  3. Remove from heat and bring to room temperature.
  4. Once, cooled place into refrigerator. (This may be done the night before.)

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