Focaccia French Toast
Thick-cut focaccia is immersed in a cinnamon-vanilla custard and gently pan-fried in butter until richly golden. Served warm with creamy yogurt, fresh berries, and honey or syrup, this French toast offers a crisp exterior and a tender, custard-like center.
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Ingredients
For the French Toast
- 5 large eggs
- 8 focaccia slices each cut approximately 1 inch thick
- 1½ teaspoons pure vanilla extract
- 3 tablespoons unsalted butter divided
- ⅔ cup whole milk preferably brought to room temperature
- 1 teaspoon ground cinnamon ideally freshly ground
For Serving
- Yogurt
- Honey or syrup
- Fresh berries
Instructions
- Whisk the eggs, whole milk, vanilla extract, and ground cinnamon in a wide, shallow bowl until the ingredients are thoroughly blended into a smooth custard mixture.
- Arrange four focaccia slices in the egg mixture. Allow them to absorb the custard for 3 minutes, then turn each piece over and soak the opposite side for another 3 minutes. Press the bread down lightly when necessary to encourage even absorption.
- While the first batch is soaking, melt 2 tablespoons of the unsalted butter in a large nonstick skillet set over medium-low heat.
- Place the four soaked focaccia slices in the heated skillet. Cook for approximately 2 to 3 minutes on each side, or until both surfaces are evenly browned and golden.
- Transfer the cooked French toast to a wire rack. This allows excess steam to escape and helps preserve the exterior texture.
- Soak the remaining four focaccia slices in the custard for 3 minutes per side, following the same process used for the first batch.
- Melt the remaining 1 tablespoon of butter in the skillet. Cook the second batch for 2 to 3 minutes on each side until golden brown.
- Serve the focaccia French toast while warm. Finish each portion with yogurt, fresh berries, and a generous drizzle of honey or syrup.
Notes
Cooking the focaccia in two batches prevents overcrowding and promotes consistent browning.
Room-temperature milk is absorbed more readily by the bread, while freshly ground cinnamon provides a more pronounced aroma.
Resting the cooked slices on a wire rack rather than a flat plate helps prevent the bottoms from becoming soft or soggy.