Chef Jake Thompson - Brunch Specialist
👨‍🍳 Brunch Master

Recipe by Mitchell

🎓 Pastry Arts Background ⏰ Café Owner 🍽️ Flavor Pairing Expert

❤️ My Recipe Story

"I've always found traditional French toast a bit too cloying for a main course. This recipe bridges the gap between breakfast and lunch. The earthy herbs cut through the richness of the custard, and the hot honey adds just the right amount of excitement."

Jake brings a modern twist to weekend classics. With a background in French pastry and a love for bold American flavors, he creates brunch recipes that are worth waking up for.

View All Mitchell's Recipes →
Stack of golden brown herb-crusted French toast glistening with hot honey and topped with fresh green thyme

Why Savory French Toast Works

Most of us associate French toast with cinnamon and sugar, but the base—bread, eggs, and milk—is neutral. By swapping the sugar and vanilla for fresh thyme, oregano, and a hint of garlic, you transform the dish into something much more complex and satisfying.

The secret weapon here is the 'Hot Honey.' The spicy sweetness bridges the gap between the savory custard and the buttery, fried bread. It creates a flavor profile similar to chicken and waffles but with a more sophisticated, herbal aromatic profile.

💡 Professional Tip

Use stale bread! Ideally, slice your brioche the night before and leave it out on the counter. Dried-out bread soaks up the custard like a sponge without turning into mush.

Frequently Asked Questions

Absolutely. While Brioche is ideal for its richness, Challah or a thick-cut Sourdough works beautifully. Sourdough will add a nice tang that complements the savory herbs.

Two rules: Don't soak the bread too long (just until absorbed, not dripping apart), and make sure your pan is fully preheated before adding the bread so it sears immediately.

French toast is best fresh, but you can keep cooked slices warm in a 200°F oven on a wire rack while you finish the rest of the batch.

Woody herbs like thyme, rosemary, and sage are fantastic. Soft herbs like oregano or chives also work well. Avoid delicate herbs like basil as they may brown too much in the pan.

It's customizable. With 1/2 tsp of red pepper flakes, it has a gentle warmth. Feel free to reduce or omit the chili entirely for a classic honey drizzle.

Yes, substitute the milk and cream for full-fat oat milk or almond milk. Use a plant-based butter for frying to keep it dairy-free.

Crispy bacon or breakfast sausage pairs perfectly. For a lighter side, a simple arugula salad with lemon vinaigrette cuts the richness beautifully.

It sounds odd for French toast, but a tiny pinch adds umami that anchors the savory flavor profile. You won't taste 'garlic bread,' just a deeper flavor.

Recipe Troubleshooting Guide

✅

Soggy Center

Problem: Outside is brown but inside is raw/wet

Solution: Cook on slightly lower heat for longer. If the bread is very thick, you can finish them in a 350°F oven for 5 minutes.

✅

Burnt Butter

Problem: Butter burning in the pan before toast is done

Solution: Wipe out the skillet between batches and add fresh butter. Burnt milk solids from the previous batch will taste bitter.

✅

Egg White Bits

Problem: Scrambled egg white pieces on the toast

Prevention: Whisk your custard thoroughly. You want the eggs and milk fully emulsified so you don't get separate patches of egg white.

✅

Bread Falling Apart

Problem: Bread disintegrates when transferring to pan

Recovery: The bread was too fresh or soaked too long. Use stale bread and reduce soak time to 20 seconds per side.

✅

Flavor is Bland

Problem: Tastes like plain bread

Prevention: Don't skimp on the salt in the custard! Salt is crucial to bring out the herb flavors. Also, ensure the bread is thoroughly soaked.

✅

Herbs Burning

Too Sweet: Add honey after cooking, not before

Too Salty: Use unsalted butter to control sodium

Bland: Chop herbs finer and whisk well into custard

Ingredients for savory french toast: brioche loaf, eggs, cream, fresh thyme bunches, and honey bottle on a marble surface

Choosing the Right Bread

The vessel for your custard is the most important choice you'll make. Thin, pre-sliced sandwich bread will dissolve. You need structural integrity. A whole loaf of uncut Brioche allows you to cut 1-inch thick slabs that can hold the weight of the liquid without collapsing.

Brioche is enriched with butter and eggs, which mirrors the custard, creating a seamless, creamy interior texture. If you prefer a chewier texture with more 'bite,' opt for a day-old rustic sourdough loaf.

Essential Ingredient Notes

  • Brioche vs. Challah: Both are excellent choices. Challah is dairy-free (usually) and slightly denser, while Brioche is buttery and airier. Either works perfectly here.
  • Fresh Thyme: Strip the leaves from the woody stems before adding to the custard. The stems are unpleasant to eat. Save whole sprigs only for the final garnish.
  • Honey Quality: Use a runny wildflower honey. Thick, crystallized honey won't drizzle well. If your honey is hard, microwave it for 10 seconds.
Golden brown french toast slices frying in foaming butter in a skillet, herbs visible on the crust

The Pan-Fry Technique

Temperature control is vital. If the pan is too hot, the sugar in the bread and milk will burn before the custard inside sets. If it's too cool, the bread will dry out. Aim for medium heat where the butter foams but doesn't turn brown immediately.

Don't move the toast once you place it in the pan. Let it develop that signature golden-brown crust (the Maillard reaction) for at least 3 minutes before peeking. This crust provides the necessary texture contrast to the soft, creamy interior.

Butter Basting

For an extra chef-y touch, add a fresh knob of butter in the last minute of cooking and spoon the foaming butter over the bread to keep it moist and rich.

Crispy Hot Honey & Herb French Toast

Prep 10 min
Cook 10 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Custard

  • 60ml Honey
    Base for the hot honey
  • 1/2 tsp red pepper flakes
    Adds the kick (adjust to taste)
  • Fresh thyme sprigs
    For aromatic garnish
  • 4 tbsp butter
    For frying the toast

Toppings & Assembly

  • 8 slices thick Brioche
    Day-old/stale works best
  • 4 large eggs
    The base of the custard
  • 120ml whole milk
    Adds moisture
  • 60ml heavy cream
    Adds richness
  • 2 tbsp fresh thyme leaves
    Stripped from stem
  • 1 tbsp fresh oregano
    Finely chopped
  • 1/4 tsp garlic powder
    Adds savory depth
  • 1/4 tsp salt & pepper
    Season to taste

Instructions

  1. Prepare Custard

    In a wide, shallow bowl, whisk together eggs, milk, heavy cream, chopped thyme, oregano, garlic powder, salt, and black pepper until completely combined and slightly frothy.

  2. Infuse Honey

    While preparing the bread, gently warm the honey in a small saucepan or microwave. Stir in the red pepper flakes if using, and set aside to infuse.

  3. Soak Bread

    Place slices of brioche into the custard mixture. Soak for about 30-45 seconds per side. You want the bread saturated but not falling apart.

  4. Fry Toast

    Melt 1 tablespoon of butter in a large skillet over medium heat. Add bread slices (do not overcrowd) and cook for 3-4 minutes per side until deeply golden brown and crispy at the edges.

  5. Serve

    Stack the warm French toast on plates. Drizzle generously with the warm hot honey and top with fresh thyme sprigs. Serve immediately.

Recipe Notes & Tips

Storage

Leftovers can be stored in the fridge for 2 days. Reheat in a toaster oven or air fryer to recrisp the edges. Microwaving will make them rubbery.

Serving Suggestions

This dish is rich enough to stand alone, but a side of tart berries or a simple citrus salad helps balance the heavy custard and butter.

Variations

Try adding grated Parmesan cheese directly into the custard for an even more savory, cheesy crust, or swap the thyme for rosemary for a woodier flavor.