Easter French Toast with Vanilla Sauce

Easter French Toast with Vanilla Sauce

Looking for a fun twist on classic French toast? This Easter French toast with chocolate eggs and a quick vanilla sauce is just what you need. It’s easy to make, feels a little extra special, and is perfect for a festive brunch, though honestly, it’s just as delicious any day of the year!

Course Breakfast

Cuisine Easter

Keyword toast, vanilla

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 308

Author Simone

Equipment

Skillet

Ingredients

For the French toast:

4 slices day-old bread
200 ml whole milk or heavy cream
2 eggs
1 tsp cinnamon
1 tsp vanilla extract
Butter for frying

For serving:

100 grams chocolate Easter eggs
Powdered sugar
100 ml custard or vanilla sauce
Splash of milk

Instructions

Whisk the eggs, then stir in the milk, vanilla extract and cinnamon. Mix well.
200 ml whole milk, 2 eggs, 1 tsp cinnamon, 1 tsp vanilla extract
Heat a skillet with butter and/or oil.
Butter
Dip each slice of bread into the milk mixture for a few seconds on each side.
4 slices day-old bread
Place in the skillet and cook until golden brown.
For the vanilla sauce, stir the vanilla pudding with a splash of milk (or cream) until slightly thinner and pourable.
100 ml custard, Splash of milk
Chop the chocolate Easter eggs into smaller pieces. Serve the warm French toast topped with chocolate and drizzle with the vanilla sauce. Add powdered sugar if using
100 grams chocolate Easter eggs, Powdered sugar

Notes

French toast is best enjoyed fresh. If you have leftovers, you can reheat them in the oven or toaster.

Nutrition