This is French toast for people who are bored with plain syrup. It walks the line between brunch and dinner, sweet and savory, comfort and curiosity. Think crispy edges, custardy center, unexpected pops of flavor, and just enough drama to make it memorable.
French toast—but make it bold. This eclectic, chef-crafted French toast balances custardy brioche, honeyed ricotta, citrus zest, and a savory crunch for a brunch dish that refuses to stay in one lane.
Ingredients
Mise en Place — prep before you cook
French Toast
- 8 thick slices brioche or challah
- 3 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons butter
- 1 tablespoon olive oil
Honeyed Citrus Ricotta
- 1 cup ricotta cheese
- 2 tablespoons honey
- Zest of ½ orange or lemon
- Pinch of flaky salt
Savory Crunch
- ¼ cup chopped pistachios or pecans
- 2 tablespoons crispy bacon or toasted breadcrumbs
- 1 teaspoon fresh thyme or rosemary
To Finish
- Warm maple syrup or hot honey
- Fresh berries or sliced figs
- Powdered sugar, optional
Method
Follow each step for the best flavor and texture.
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Make the Custard. Whisk together the eggs, whole milk, heavy cream, honey, vanilla, cinnamon, nutmeg, and a pinch of salt until fully combined.
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Soak the Bread. Dip each slice of brioche or challah into the custard, allowing it to soak for about 20–30 seconds per side.
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Make the Honeyed Ricotta. Combine ricotta, honey, citrus zest, and a pinch of flaky salt. Stir until smooth and creamy.
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Cook the French Toast. Heat butter and olive oil in a skillet over medium heat. Cook bread 3–4 minutes per side until golden, crisp, and lightly caramelized.
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Build the Savory Crunch. Combine nuts, bacon or toasted breadcrumbs, and herbs in a small bowl.
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Plate. Plate French toast, dollop with honeyed ricotta, sprinkle with savory crunch, add fruit, and drizzle with maple syrup or hot honey. Finish with powdered sugar if desired.
Chef Notes
This dish lives in the contrast. Sweet needs salt. Creamy needs crunch. Don’t skip the savory topping—it’s what turns this from brunch food into conversation food.
Did You Know?
Adding a touch of olive oil with butter raises the smoke point and helps achieve a deeper golden crust without burning. Restaurants do this constantly. Now you do too.
Flavor Notes
This French toast is built around contrast. The brioche brings buttery richness and a soft custardy center, while honey adds rounded sweetness. Citrus zest cuts through the richness and wakes up the ricotta, while flaky salt keeps the sweet elements balanced.
The pistachio or pecan crunch adds texture and nuttiness, while bacon or toasted breadcrumbs introduce a savory edge that keeps the dish from reading like dessert. Maple syrup or hot honey ties everything together with a warm, sweet finish.
Learn the Why Behind the Recipe.
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Taste it. Adjust it. Trust yourself.