Bourbon vanilla French toast: the delicious no-waste recipe
French toast was born from a good, economical idea: repurpose stale bread rather than throwing it away. It is also one of the simplest and most delicious recipes there is, provided you choose bread that is dry enough and vanilla that truly flavors the soaking mixture.
Stale brioche, day-old baguette, forgotten sliced bread—anything works, as long as you let the bread soak up the milk-egg-vanilla mixture thoroughly before cooking.
Ingredients (serves 4)
- 6 thick slices of stale bread (brioche, baguette, or sliced bread)
- 250 ml whole milk
- 2 eggs
- 40 g sugar
- 1 Grand Cru Bourbon vanilla pod—our Or Noir Vanilla pods
- Butter for cooking
- Sugar and cinnamon for sprinkling (optional)
The recipe in 4 steps
Step 1: Prepare the soaking mixture Split the vanilla pod and scrape out the seeds. In a shallow dish, whisk together the milk, eggs, sugar, and vanilla seeds until the mixture is smooth.
Step 2: Soak the bread Dip each slice of bread into the mixture for 30 to 60 seconds on each side, depending on its thickness and dryness. It should soak through thoroughly without falling apart—gently press it to check that the center is well moistened.
Step 3: Heat the pan Melt a knob of butter in a pan over medium heat. The butter should bubble gently without burning.
Step 4: Cook until golden Place the soaked slices in the pan and cook for 2 to 3 minutes on each side, until they are beautifully golden. Serve immediately, sprinkled with sugar and cinnamon if you like.
Why Grand Cru vanilla makes all the difference
French toast relies entirely on the soaking mixture: it is what gives the recipe all its flavor, with the bread serving as a neutral base. With a mediocre vanilla pod, the mixture remains bland and the French toast tastes only of butter and sugar. With an Or Noir Vanilla pod, the seeds disperse throughout the milk and flavor the bread deeply as it soaks—you can taste the difference from the very first bite.
Turn your stale bread into a restaurant-worthy dessert. Our hand-harvested Sambava vanilla pods, 16–18 cm long, are delivered to France, Belgium, and Switzerland. Get 10% off your first order with the code BIENVENUE10. 👉 Order from ornoirvanilla.fr
Variations
Vanilla-caramel French toast: drizzle the golden slices with salted caramel butter just before serving.
Vanilla-red fruit French toast: serve with fresh strawberries or raspberries and a quenelle of crème fraîche.
Savory vanilla French toast: reduce the sugar by half and serve with grilled bacon and maple syrup, American brunch style.
Frequently asked questions
Which bread works best? Stale brioche gives the fluffiest result, but a day-old baguette also works very well and absorbs the mixture even better.
What if the bread isn't stale enough? Dry it in the oven at 150°C for 10 minutes, or slice it the day before and leave it out overnight.
Can you prepare French toast in advance? It is best served immediately after cooking, while it is still hot and crispy on the outside. You can, however, prepare the soaking mixture the day before.
French toast with Madagascar Bourbon vanilla is the most delicious no-waste recipe there is. Quick, economical, and transformed into a real dessert by vanilla that flavors every slice.