Cinnamon Pear Balsamic French Toast

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.   

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


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
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)


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.