During the winter, comfort food for breakfast seems so natural. I believe that during your childhood, as well as mine, French toast for breakfast were frequent. Why throw away leftover bread.

I called my mom and said: I am making sweet French toast for breakfast and I bring it over to your place so we’ll complete it. She was suspicious the entire time, because how do I ever mean “sweet French toast”. Nevertheless, when I took out the warm piece of breakfast/cake, my mom was absolutely thrilled.

Soft, with a crunchy top, honey bottom and yet not too sweet. Trust me: it doesn’t get any better than this!

Preparation time:  60 minutes


50 ml honey

100 g brown sugar

85 g butter, melted

8 eggs

500 ml milk

100 ml orange juice

1 tablespoon vanilla extract

1 tablespoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 loaf of bread

1-2 tablespoon of sugar

raspberry jam

whipped cream, for serving


Grease a baking pan with butter.

In a small bowl, combine honey, brown sugar, and butter. Spread the mixture in the bottom of the prepared baking pan.


In a large bowl, whisk together eggs, milk, orange juice, vanilla, cinnamon, nutmeg and salt. Submerge each piece of bread into the egg mixture, allowing the bread pieces to soak well the mixture. Pour the remaining egg mixture over the bread slices.

Cover and place in the fridge for 1 hour or overnight.

When ready to bake, preheat the oven to 190°C. Sprinkle the sugar over the French toast and bake for 45-50 minutes. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil for around 20 minutes. Remove the foil until the end of baking.

Serve with raspberry jam and whipped cream.

Have a sweet and delicious weekend!