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French Toast 2.0

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“Found this recipe in the Express Jet airline magazine while I was on a trip. The article said that the bread is best if stale so that it will absorb more of the egg. ***I have no idea how many servings this makes because there was no yield on the recipe.*** I have not made this and it sounds VERY sweet for my tastes.”
1 loaf

Ingredients Nutrition

  • Toast
  • 1 loaf unsliced white bread or 1 loaf brioche bread or 1 loaf challah
  • 6 eggs
  • 2 cups half-and-half
  • 13 cup honey, warmed
  • 2 tablespoons vanilla
  • 1 pinch salt
  • Filling
  • 1 (8 ounce) package cream cheese, room temperature
  • 12 teaspoon almond extract
  • 2 tablespoons sugar
  • 1 58 ounces chocolate candy bars
  • Toppings
  • butter (optional)
  • syrup (optional)
  • powdered sugar (optional)


  1. Combine cream cheese and sugar until creamy.
  2. Add the Vanilla extract.
  3. In a bowl, whisk the eggs, half & half, vanilla, salt and honey until combined.
  4. Preheat the oven to 375°F.
  5. Cut the bread into 1" thick slices.
  6. Cut each slice along the crust on two sides, making a pocket.
  7. Spoon the filling into the pockets being careful not to overfill.
  8. Slide a couple chocolate pieces into the center of the pocket and press slightly to seal.
  9. Soak each slice into the mixture for 30 seconds per side.
  10. Set on a cooling rack for 2 minutes to allow full absorption.
  11. Add butter to a skillet and melt until foamy.
  12. Cook slices briefly until golden on each side.
  13. Return to cooling rack.
  14. Slide cooling rack into the oven for 10-15 minutes to bake the centers. (Put a cookie sheet underneath to catch the drippings for a less messy oven!).
  15. Serve warm plain or with toppings such as syrup or powdered sugar.

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