French Toast Benedict Recipe

By: Andrea Alden

As the galactic emperor of breakfasts, eggs benedict is possibly one of the most decadent and delicious foods ever conceived of. To celebrate National Eggs Benedict Day, I wanted to create an even more indulgent recipe. This French Toast Benedict recipe takes the best of both, a layer of crisp-on-the-outside and custardy-inside French toast topped with fudgy-yolked eggs and smothered in sticky maple syrup and luxurious hollandaise sauce. This feast is delicious any time of day and perfect for spoiling yourself and your loved ones when it comes to eating a meal. Brunch anyone?

Feel free to use a mix to make the hollandaise sauce, as making one of the more challenging mother sauces can be intimidating.

Prep Time

40 min

Cook Time

20 min

Yield

Difficulty

Medium

French Toast Benedict Recipe

Ingredients

Method

Photos

Ingredients

1 loaf brioche
3 eggs
2 egg yolks
Pinch of salt
½ cup + 2tbsp. (156 ml) whipping cream
½ cup + 2tbsp. (156 ml) milk
2 tsp. vanilla extract or paste
2 tbsp. bourbon, whisky, rum, or brandy *optional
1 tsp. cinnamon

To Serve:

Sliced parma ham (Proscuitto)
Maple syrup
4 eggs, poached

Easy, No-Fail Hollandaise:

¼ cup (60 ml) cider vinegar
1 shallot, roughly diced
1 bay leaf
10 black peppercorns
3 egg yolks
¾ cup + 2 tbsp. (200 g) salted butter
1 squeeze lemon juice

Method

Optional, slice the bread into 1-ish (2.5 cm) thick slices the night before. Leave it out to get stale-ish. This will help it soak up more of the custard and develop deeper flavors when cooked. Or cook on a sheet in a 200°F (93°C) oven for 15 mins turning halfway through.
Make the hollandaise first and keep it warm. Gently melt the butter, you can also clarify the butter by continuing to heat gently until the milk solids sink to the bottom of the pan. Set aside and keep warm. Infuse cider vinegar with the shallot, bay leaf, and peppercorns. Reduce the vinegar, by half, over medium-low heat.
Bring a saucepan of water to simmer and using a double boiler or a heat-safe bowl that fits over the pan, ensure that the water does not touch the bottom of the bowl, only steam. Add the egg yolks. Whisking constantly, add the vinegar a little at a time. Keep whisking until the egg yolks are thick and ribbony – you can lift the whisk and draw a figure-eight with the mixture.
Remove the bowl with the egg mixture and set it on a tea towel. While whisking constantly, slowly pour the warm butter into the egg mixture. Whisk until the sauce thickens and most/all of the butter has been incorporated. If the sauce is too thick, a splash of hot water will thin it out. Season to taste with salt, pepper, and a splash of lemon juice. Either place the finished sauce into a thermos of some sort or cover with cling film, pushing the film down to touch the sauce so that it doesn’t form a skin.
Prepare the barbecue by replacing the cooking grids with the griddle and preheating your grill to medium-low.
In a large bowl, combine the eggs, yolks, salt, cream, milk, bourbon, vanilla, and cinnamon. Use an immersion blender to combine the ingredients and ensure the dry ingredients do not clump. You can just whisk.
Dip the bread into the custard and allow the slices to soak for a little bit before frying them on the well-buttered griddle. Fry for 2 to 3 minutes per side, so that they become golden and when pressed, no liquid comes out from the bread. Repeat with all of the bread. Place the finished slices onto the warming rack to stay hot.
While making the French toast, carefully cook the parma ham on the cooking grids and set aside to keep warm.
Finally, make the poached eggs in your favorite manner.
Assemble this delightful dish by laying down some syrup, the French toast, more syrup, the parma ham, poached eggs, and finally the hollandaise and any garnish you want.

Indulge in brunch food that is out of this world. Our French Toast Benedict Recipe is the perfect way to celebrate National Eggs Benedict Day and will leave you and yours craving more while being intensely satisfied as well. What is your favorite breakfast or brunch meal and do you make it on the grill? Share your barbecue comfort food recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.