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Easy holiday brunch recipe: French toast

23/12/2016 Eric Braun

The holiday season has officially arrived. Can you feel it? The cold winds, the falling snow, and the stress of finding the perfect holiday gifts! But hopefully, you can also feel the holiday spirit in the air as well, marked by time spent with family, sipping coco or eggnog, and watching reruns of Home Alone and The Grinch (the one with Jim Carrey).

Regardless, the holiday season is always a busy time. If you’re entertaining this year or hosting family members over the weekend, one question that might be looming is “what the hell am I going to feed all these people?” Don’t stress! Eric is here to give you some holiday tips on how to feed the crew and throw a delicious holiday brunch with our star of the show: French toast.

Read on to discover a classic French toast recipe that will please any crowd passing through, as well as some must-have brunch menu items:


  • 4 eggs
  • 2/3 cups milk
  • ¼ tsp cinnamon
  • Pinch of nutmeg
  • ¼ tsp orange zest
  • 1 tsp Vanilla abstract
  • Pinch of salt
  • 1 or 2 Tbsp triple sec (optional)
  • 5 long slices of white Italian bread, cut into 3 sections, discard the tips (15 total) or 5-6 slices regular white bread


  1. In a large stainless steel bowl, whisk together eggs, milk, cinnamon, nutmeg, zest, vanilla, salt and triple sec (optional) until well incorporated and there are no signs of egg whites.
  2. In a baking dish, pour in half of the custard and soak half your bread until they have soaked up all or most of the liquid. Repeat with other half. Alternatively, lay them all in a baking dish and pour the entire custard over the bread. Put plastic wrap onto it and another baking dish on top so that it applies pressure. Refrigerate for 30 minutes or over night.

You have the option to either cook in a pan or in the oven.

Pan: Heat a large pan with butter on medium-high. Drop one or 2 slices in the pan and cook a few minutes per side or until golden brown. Adjust heat as necessary if too hot and it's burning. Only flip once. Hold in warm oven above 160F until serving. The pan will yield better coloration and crust then in the oven.

Oven: Place slices on a well greased baking sheet and bake in a preheated 400F oven for about 15 minutes or until crispy on both sides and still moist inside. Flip once half way.

Serve on large platter, dust with icing sugar and garnish with mint leaves. Don’t forget the maple syrup!

Brunch menu must-haves

To accompany your brunch, choose any or all of these bunch menu must-haves:

  • Scones and croissants
  • Fruit salad (oranges, apples, grapefruit, grapes, strawberries, watermelon, cantaloupe, etc)
  • Egg dish (scrambled, quiche or frittata)
  • bacon, sausage and/or ham
  • breakfast potatoes or hash browns
  • Asparagus (steamed, alone or with hollandaise sauce)
  • Extra toasts with condiments like peanut butter, jam, Nutella or marmalade.
  • Choices of cereal and oatmeal.

A nice pot of coffee and orange juice is also a must. To save time in the morning, buy and prepapre items like scones, croissants and fruit salad in advance. Even the French toast can be left soaking over night.