This double dip french toast is incredibly rich and decadent. A delicious breakfast, it’s a step up from the traditional french toast. Coated with cinnamon sugar and served with french fruits and syrup this will become a weekend staple at your home.
There’s nothing quite as delicious as a french toast right? Well, a double dipped french toast is definitely even better! If you’ve never had a double dip french toast before then you are in for a treat. A custardy and sweet spin on the traditional this new technique is to die for.
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A double dip french toast is exactly what it sounds like, a wrench toast that’s dipped in the custard mixture, baked and then dipped a second time and cooked in warm butter.
Finally is coated with cinnamon sugar while still warm. It’s incredibly decadent and rich which obviously makes it a great weekend breakfast.
How to make double dip french toast
- The first step is to preheat the oven to 350 degrees.
- Then beat egg, sugar, vanilla extract, cinnamon and half and half in a bowl. You can substitute cup of milk instead of half and half. Less milk will keep the bread from being overly soggy. You can even use some heavy cream for a richer creamy taste.
- Dip bread into the egg mixture and place onto a baking sheet in a single layer. Repeat step for each slice of bread. Then take to the oven and bake for 18 minutes cooking time. Remove from the oven and let it cool down completely.
- Finally dip again into the egg mixture. Use a shallow dish to make it easier to dip. We love using a pie plate to dip pieces because the angled edges work great for dipping!
- Transfer french toast to a hot pan or buttered skillet on medium heat. Cook bread slices until golden brown and crispy. You can use a hot griddle to cook a bunch of slices at the same time.
- Coat with sugar and cinnamon and serve.
Tip: You can use slightly stale bread for a crisper toast! What a great way to rescue older loafs of bread. If you’re wondering what type of bread to use, the best bread to use is ultimately a personal preference. Most people will use white bread, but you can also use wheat bread or even a gourmet bread.
FAQs about making double dip french toast
Q: Why is double dip french toast better than traditional french toast?
A: Imagine like if custard and french toast had a child. That’s the texture and flavor of a double dip french toast. It’s more rich and custardy than traditional, making it the best french toast.
Q: With what do you serve double dip french toast?
A: French toast is delicious served with fresh fruit. Since double dipped french toast is richer and sweeter than traditional french toast it pairs incredibly with tart fruits such as berries. We of course love it topped with traditional syrup!
Q: Can you make them in advance?
A: Yes and no. This delicious french toast is definitely one of those things that’s best enjoyed when fresh. However, you can make the baking part the night before and then in the morning double dipping them into the half and half mixture and frying them in butter.
If you love this double dip french toast recipe, spend a few minutes checking out these other amazing treat recipes you’ll also love:
- Turn to this other breakfast shortcut with Everything Pancakes! They’re fully loaded and make for another fun twist on breakfast.
- Another breakfast go-to is French Toast Bake. You’ll love making this for a whole group at once.
- These 5-minute German Pancakes are going to be one of your families favorite recipes!
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Double Dip French Toast Recipe
Double Dip French Toast
This double dip french toast is incredibly rich and decadent. A delicious breakfast, it’s a step up from the traditional french toast.
- 8 Bread slices
- 3 Cups half and half
- 5 Eggs
- ½ Cup sugar
- 1 Tbls brown sugar
- 1 Tsp vanilla extract
- 1 Tsp cinnamon
- 6 Tbsp butter
1. In a small bowl combine the sugar, brown sugar and cinnamon. Set aside.
2. Preheat the oven to 350 degrees. Grease a baking pan and set aside.
3. In a bowl beat the eggs, half and half, sugar, vanilla extract and cinnamon.
4. Soak the bread slices into the half and half mixture until soaked and transfer to the baking pan. Bake for 18 minutes. Remove from the oven and let it cool down completely.
5. Heat the butter into a big skillet. Dip the bread slices again into the egg mixture and take to the skillet. Cook for 2 minutes per side or until golden brown.
6. Transfer to hot french toasts to the sugar and coat.
Kathy Jamieson says
What are the proportions for the sugar, brown sugar and cinnamon in step 1? Thanks!