Layered French Toast
Recipes for PBJ and Cheat's Croque Monsieur - Sweet and Savoury versions of this versatile breakfast/brunch treat.
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For my last post, I wrote of my struggles with breakfast, and my challenge to up my breakfast game. In response, I received several excited comments about my Layered French Toast, so knew I had to write a fuller post on the subject.
Three layers of brioche or bread, stuffed with any filling you desire, edges cut off, dipped in eggy soak and fried in butter. A dreamy, custardy little layer cake for brunch.
Donna Hay does a version with pistachio and lemon curd. And my son recently enjoyed a Nutella stuffed brioche at our favourite brunch spot. They had rolled it in crushed cornflakes before frying. Filthy, filthy, filthy.
Over the last fortnight, I have been testing Layered French Toast on an almost daily basis (the things I go through for you), testing different techniques to make it, whether to use cream or milk in your eggy dip, the best bread to use and various filling combinations. And here are the results of my findings, alongside a plethora of ideas for you to experiment with, and a couple of smashin’ recipes too.
Jump to recipes
Layered French Toast Tips
To triple, or double?
I found the triple decker a bit much, unable to finish them. So, I went a little less intense with more of a sandwich situation. However, if you wish to get your triple layer on, you can follow the process in my recipes below, and add a third layer.
Cream, or milk?
Some French Toast recipes use indulgent cream in their eggy soak. For layered French toast, your filling already adds a level of richness. As a result we found cream too much, and decided to stick with milk for the recipe.
You don’t necessarily need stale bread
Usually, when making French Toast it is best to have stale bread. The classic brunch dish, also known as pain perdu or “lost bread”, is based on using an egg soak to revive bread that has gone stale.
However, I’ve found it isn’t essential. Popping slices of brioche or bread into the oven for 5-10minutes is enough to crisp them up so they remain sturdy during dipping and frying.
Endless Flavour Combinations
What I love about Layered French Toast is the endless possibilities. Other flavour combinations we experimented with included:
Marmalade and ginger
Cherries and camembert
Almond butter and blueberry jam
Cheddar and tomato chutney
Pear chutney and gorgonzola
When it comes to Layered French Toast, the world is your flavour oyster so don’t be frightened to experiment. My one bit of advice would be to include a jam, or a cheese that will melt, to ensure your layers stick together.
What would be your perfect Layered French Toast filling? Let me know in comments.
Which bread is best?
Last year, I conducted an experiment to discover the best bread to use for French Toast, alongside three topping ideas. Brioche was the clear winner, yet sourdough provided a surprisingly pleasing tang.
For Layered French Toast, it really depends on your filling. For sweet fillings, brioche wins the day. But for more savoury fillings, I found you can be more experimental, with bloomer or sourdough. I've even had challah recommended.
Add some crunch!
Another joy with Layered French Toast, is you can dip the edges in something crunchy for an added texture and flavour boost. We tried demerara sugar and crushed nuts on sweet flavour combinations, and for savoury, found crushed, toasted seeds an excellent addition.
The Recipes
PBJ French Toast
It’s a classic for a reason. I adore the addition of crunchy crushed peanuts on the edges, I used roasted peanuts for an extra depth of flavour. It’s an extra bit of faff and mess while cooking, but for us, the spectacular peanut crust really made the dish.
Serves: Makes 4 sandwiches
Time Taken: Around 30 minutes
Ingredients:
8 slices of brioche
3 large eggs
60ml milk
1/4 tsp vanilla paste
pinch of cinnamon
smooth peanut butter
strawberry jam
160g roasted peanuts, finely crushed
1-2 tsp salted butter, for frying
Maple syrup, for drizzling (optional)
Method
If your brioche isn’t stale, please don’t worry. You can pop them in the oven at 160°C for about 5 minutes to crisp them up slightly.
Whisk your three eggs, milk, vanilla paste and cinnamon in a bowl, before pouring onto a large dish or tray. Place your crushed peanuts on a plate.
If you are crisping up your brioche, take them out of the oven. On one slice, place about 1/2 a tbsp of peanut butter in the middle. It’s best to go a little generously, if you want the peanut butter too ooze out when you cut it. Spread out the peanut butter, but leave a good half cm around the edges.
On another brioche, do the same with strawberry jam. Place them together.
Cut the edges off your brioche - you can fry the leftovers and roll them in cinnamon sugar to make brioche doughnut sticks, which made great after school snacks for my little people!
Put a large saucepan on a medium/high heat. And place in your butter. Swirling it around as it melts.
Dip your sandwiches into the egg mixture for 2-3 seconds each side. You will need to hold them up to coat the thinner sections.
Once your sandwich is dipped, place in the crushed peanuts. Dipping each edge in as well to create a good peanut crust.
Place your french toast in your hot pan, (keep an eye on the temperature, you may need to turn it down.) Cook for 3-4 minutes on each side, until beautifully golden. To cook the thinner sections, I used a fish slice and held them against the edge of the pan.
Place on serving plates, and drizzle with maple syrup, if you like. Lovely served with fresh berries.
Cheat’s Croque Monsieur
This is very much a cheat - without bechamel sauce or any of the tricky bits to making a Croque Monsieur. But I think the eggy dip gives it Croque Monsieur vibes. You can call it a tribute, perhaps.
Serves: Makes 3 largish sandwiches
Time Taken: Around 30 minutes
Ingredients:
6 slices of white bloomer
3 large eggs
60ml milk
1/2 tsp dijon mustard
pinch of nutmeg
pinch of pepper
1-2 tsp salted butter, for frying
3 slices of hard cheese, I like edam but gruyere also works.
3 slices of smoked ham
Method
If your bread isn’t stale, please don’t worry. You can pop them in the oven at 160°C for about 5 minutes to crisp them up slightly.
Whisk your three eggs, milk, mustard, nutmeg and pepper in a bowl, before pouring onto a large dish or tray.
If you are crisping up your bread, take them out of the oven. Layer up your ham and cheese on the bread. You may need to trim them down to fit. Top with another slice of bloomer.
Cut the edges off your bread - I use the leftovers as croutons. Or I whizz them up to make breadcrumbs. Great for topping pasta!
Put a large saucepan on a medium/high heat. And place in your butter. Swirling it around as it melts.
Dip your sandwiches into the egg mixture for 2-3 seconds each side. You will need to hold them up to coat the thinner sections.
Place them in your hot pan, (keep an eye on the temperature, you may need to turn it down.) Cook for 3-4 minutes on each side, until beautifully golden. To cook the thinner sections, I used a fish slice and held them against the edge of the pan.
Place on serving plates, perfect with a fresh green salad and sharp vinaigrette. Happy brunching!
Until next time…
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This is yum!
Yum! My kids (and really, me) would love this!! Adding to my list! :)