Honey Butter French Toast

Honey Butter French Toast

Imagine waking up on a Sunday morning to the smell of caramelized honey butter on a bed of thick french toast.

This honey butter French toast hits… different. 

What differentiates this French toast from other recipes is this: burnt butter.

You may have heard about brown butter, but burnt butter might be unfamiliar to many. It’s basically what the name suggests: butter that’s been burnt. And when pairing with sweet desserts, this is a trick I love to use because the bitterness from the burnt butter balances out the flavors. The smokiness and the added depth create another dimension to the dish that could often fall flat as just being sweet… period. 

So, give this a try for those who want to elevate their Sunday morning brunch and impress your date/partner! Or if you’re single, you deserve it, man. 

Ingredients

• 1 thick slice of Milk Bread or Brioche (2.5cm or 1 inch thickness)
• 50g Butter
• 15g Honey

Wet Mixture

• 1 Egg
• 35g Condensed milk (can be exchanged with more milk + sugar)
• 35ml Milk

Directions

**Burnt Butter**

Into a pot, add the butter and turn the heat to medium high. 

Swirl the pot, for 3-5 minutes, or until the butter starts to look brown. 

Continue heating up the butter until the mixture starts to smoke and the whey particles look dark and burnt. Don’t be afraid that the butter looks very black and will start smoking. Trust the process, it’s the whey burning and adding smokiness and flavor to the butter, which will later be strained off. 

If using a thermometer, take the pot off the heat once the butter reaches 180C or 356F.

Set aside the pot and let the mixture rest. This process allows the butter to absorb the smoked whey particles.

Once the butter has cooled down, strain through a fine cheesecloth. 

**French Toast**

Prepare the wet mixture by mixing all the ingredients and transferring the mixture onto a flat baking tray. 

Place the bread into the baking tray with the wet mixture. 

Let the bread soak the mixture for at least 15 minutes and up to overnight so the bread can soak up the mixture. 

Heat a large pan on medium heat. 

Once the pan has come up to temperature, drizzle in the burnt butter. 

Take the soaked bread from the baking tray and let the excess mixture drip off. 

Gently place the soaked bread onto the pan. 

Press the center with a spatula, making sure the toast evenly cooks. 

Flip once golden brown, about 1-2 minutes. 

Drizzle the flipped side with half of the honey. Let the toast soak the honey.

Sear for 1-2 minutes until golden brown. 

Flip again. Repeat process until both sides are caramelized. 

Place onto a metal rack to let some of the excess butter drip off. 

Plate the French toast and optionally have a scoop of ice cream on the top.

Enjoy!

Burnt Butter French Toast

4 from 133 votes

Recipe by Doobydobap Course: Breakfast, snack, DessertDifficulty: Easy

Yields

1

french toas

Prep time

15

minutes

Cooking time

15

minutes

This honey butter French toast hits… different. What differentiates this French toast from other recipes is: burnt butter.

Ingredients

• 1 slice Milk Bread or Brioche (2.5cm or 1 inch thickness)

• 50 g Butter

• 15 g Honey

• Wet Mixture

• 1 Egg

• 35 g Condensed milk (can be exchanged with more milk + sugar)

• 35 ml Milk

instructions

• Burnt Butter
• Into a pot, add the butter and turn the heat to medium-high.
• Swirl the pot for 3-5 minutes or until the butter looks brown.
• Continue heating up the butter until the mixture starts to smoke and the whey particles look dark and burnt. If using a thermometer, take the pot off the heat once the butter reaches 180C or 356F.
• Don’t be afraid that the butter looks very black and will start smoking. Trust the process, it’s the whey burning and adding smokiness and flavor to the butter, which will later be strained off.
• Set aside the pot and let the mixture rest. This process allows the butter to absorb the smoked whey particles.
• Once the butter has cooled down, strain through a fine cheesecloth.
• French Toast
• Prepare the wet mixture by mixing all the ingredients and transferring the mixture onto a flat baking tray.
• Place the bread into the baking tray with the wet mixture.
• Let the bread soak the mixture for at least 15 minutes and up to overnight so the bread can soak up the mixture.
• Heat a large pan on medium heat.
• Once the pan has come up to temperature, drizzle in the burnt butter.
• Take the soaked bread from the baking tray and let the excess mixture drip off.
• Gently place the soaked bread onto the pan.
• Press the center with a spatula, making sure the toast browns evenly.
• Flip once golden brown, about 1-2 minutes.
• Drizzle the flipped side with half of the honey. Let the toast soak the honey.
• Sear for 1-2 minutes until golden brown.
• Flip again. Repeat the process until both sides are caramelized.
• Place onto a metal rack to let some excess butter drip off.
• Plate the French toast and optionally have a scoop of ice cream on the top.
• Enjoy!

Recipe Video

Notes

• Don’t be afraid that the butter looks very black and will start smoking. Trust the process, it’s the whey burning and adding smokiness and flavor to the butter, which will later be strained off. 

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