Cinnamon Pear Balsamic French Toast

Did someone say Sunday brunch?! A simple yet delicious French Toast recipe made with the help of our Butter Olive Oil & Cinnamon Pear Balsamic pairing.   
Dish Type:

Breakfast, Nut Free, Vegetarian


Fall, Winter

Prep Time:

10 minutes

Cook Time:

10 minutes




  • 1 loaf Challah or Brioche bread
  • 2 Eggs
  • 1/2 cup Milk
  • 1/2 tsp Vanilla extract
  • 1 Tbsp SOOC Cinnamon Pear Balsamic
  • 1/4 tsp SOOC Himalayan Pink Sea Salt
  • TO COOK:
  • SOOC Butter Olive Oil
  • SOOC Butter Olive Oil
  • SOOC Cinnamon Pear or Vermont Maple Balsamic
  • 1 Pear, thinly sliced, or fresh berries (optional)
  • Whipped Cream (optional)

Products used: Butter Olive Oil , Cinnamon Pear Balsamic Vinegar , Himalayan Pink Sea Salt , Vermont Maple Balsamic Vinegar


  • Preheat the oven to 250°F. In a shallow bowl, whisk together eggs, milk, Cinnamon Pear Balsamic, vanilla extract and SOOC Himalayan Pink Sea Salt.
  • Slice the Challah or Brioche bread into 1/2 to 3/4-inch thick slices. Place bread slices into the egg mixture, coating both sides.
  • Over medium heat, coat a large skillet or saute pan with Butter Olive Oil. Cook each piece of soaked bread for 2 to 3 minutes per side, until browned. To keep warm before serving, place cooked French toast on a sheet pan in the preheated oven. Brown the remaining slices of bread, adding more Butter Olive Oil as needed.
  • To serve, whisk together 2 parts Butter Olive Oil and 1 part Cinnamon Pear or Vermont Maple Balsamic, then drizzle over each plate of French toast. Top with pear slices (or fresh berries) and whipped cream.