The ultimate French toast

The ultimate French toast

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  • 6
  • Easy
  • 30 minutes
  • 10 minutes


  • 4 free-range eggs
  • 1⁄2 cup milk
  • 6 thick slices ciabatta
  • 1 vanilla pod seeded (or 1 t vanilla extract)
  • 250 g mascarpone
  • 80 g caster sugar
  • 60 g butter
  • Ingredients aren't specified.
  • 200 g fresh fruit such as mixed berries, gooseberries or pomegranate rubies
  • honey, for serving
  • icing sugar, for dusting

Cooking Instructions

Whisk the eggs and milk in a bowl. Soak the ciabatta in the egg mixture.

Meanwhile, fold the vanilla seeds or vanilla extract into the marscarpone with 1 T caster sugar, then set aside.

Heat a nonstick pan over a medium heat. Melt 20 g butter in the pan and fry 2 slices ciabatta for 2 minutes on each side until slightly crispy and golden. Sprinkle each slice with a little caster sugar while frying. Remove from the pan and repeat with the remaining ciabatta.

Spread the French toast with vanilla mascarpone and layer with fruit. Drizzle with honey and dust with icing sugar before serving.

Cook's note: Bigger is always better when it comes to French toast. I love to stack it up really high and bring it to the table for everyone to dig in and share. You can also use croissants or white bread.

Discover more French toast recipes here.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • default
    May 5, 2015

    Hi Kym!

    My Recipe Book wasn’t included in phase 1 of our relaunch. The good news is that it will be back in phase 2 of our relaunch, coming soon.

    You’ll still have access to all your saved recipes.

    Hope this helps.

    Happy cooking!
    The TASTE team.

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    Kym Dalley
    April 28, 2015

    Please can you tell me where I can find my online recipe book?

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    April 1, 2015

    We’re happy that you love our new look as much as we do, Wendy :)

  • Wendy Clarke
    March 31, 2015

    Your new site is lovely!