Melted chocolate and roasted cherries, wedged between two slices of perfectly cooked French toast!
Sure, French toast is awesome, but until you’ve had a French toast sandwich dare I say you haven’t quite lived. Because the only thing better than one slice of French toast is two. Two slices with the most delicious filling imaginable that is. Follow me…
Cherries are hands down one of my favourite fruits. I’ve been really into roasting cherries lately, so no surprise they’re making an appearance in today’s sandwich. By roasting the cherries you intensify their natural flavour. You also gain a gorgeous syrupy sauce that forms in the dish as they bake.
How to Pit Cherries
Only downside of cherries is having to pit them. Typically I’ll use a metal straw or a thin pastry tip (or something of a similar shape) and push out the stone when the cherry is whole. You can also use a cherry pitter if you have one! The riper the cherry the easier the stone will come out.
How to Roast Cherries
We’re going to roast the cherries in a little maple syrup. This not only pairs perfectly with the French toast, but it also helps to caramelize the cherries and create that gorgeous syrup. Just coat the cherries and bake until they’re slightly wilted, but still fairly plump, with the juices starting to thicken into a syrup-like texture.
The second filling we’re adding to this sandwich is chocolate. Because, erm, chocolate and cherries!? 😛 Because the cherries will be pretty sweet, I recommend darker chocolate (I use 70%) just so the filling isn’t toooooo sweet. But if you prefer milk or even white chocolate then go wild.
I recommend breaking up the chocolate, just so don’t have a thick wedge inside the sandwich. I also find it melts more evenly this way. You can either do this with a knife or be extra like me and whack it in a zip lock bag.
Process shots: grab chocolate and zip lock bag (photo 1), add chocolate to zip lock bag and seal shut (photo 2), pound into small shards (photos 3&4).
Preparing French Toast
For this recipe, we’re going with Brioche. It’s got the perfect sweet flavour and a nice fluffy texture too. I recommend slicing THICK wedges, just to keep the French toast sturdy. I also recommend using Brioche that’s a couple of days old for the same reason. To turn the Brioche into French toast, here’s what you’ll need:
- Milk – I recommend using whole milk for a fuller flavour and slightly thicker texture than skimmed/semi-skimmed.
- Eggs – 2 large fresh eggs is all you need.
- Vanilla & Cinnamon – I love adding vanilla extract and ground cinnamon as little flavour enhances. They work really well in this recipe too as we’re making sweet sandwiches. Still delicious without!
Can I use Cream instead of Milk?
I have tested this and personally find using cream for French toast a little too rich. You also end up with it coming out quite greasy due to the higher fat content. Whole milk will hit the sweet spot!
Process shots: slice brioche (photo 1), whisk egg, milk, vanilla, cinnamon (photo 2), dunk brioche (photo 3).
French Toast Sandwiches
To make the sandwich, you’re essentially making a grilled cheese, but frying both sides of the bread instead of just the outside.
I recommend working in batches, just so you’ve got room in the pan. You want to work pretty quickly as French toast doesn’t take long to cook.
Process shots: add dunked Brioche into melted butter (photo 1), flip one slice (photo 2), add chocolate (photo 3), add cherries (photo 4), add the other slice on top (photo 5), flip (photo 6).
Serving French Toast Sandwiches
To serve up, I recommend slicing in half as you would a sandwich, then dusting in some icing/powdered sugar!
I typically serve these for breakfast/brunch as they are, but you could always serve with a Berry Fruit Salad if you want something on the side!
Alrighty, let’s tuck into the full recipe for these French toast sandwiches shall we?!
How to make French Toast Sandwiches (Full Recipe & Video)
Chocolate & Cherry French Toast Sandwiches
- Pastry Tip, Metal Straw or Cherry Pitter (for pitting cherries)
- Small Baking Dish (for roasting cherries)
- Large Shallow Dish & Whisk (for prepping French toast)
- Large Non-Stick Pan & Spatula/Turner (for cooking French toast)
- Zip Lock Bag & Rolling Pin (for chocolate - optional)
- Sharp Knife & Chopping Board
- 6 thick slices of Brioche, slice to around 1" thick (see notes)
- 3 tbsp Butter
- 1/2 cup / 120ml Whole Milk
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/2lb / 250g Fresh Cherries, stems removed
- 3.5oz / 100g Dark Chocolate, I prefer 70%
- 1 tbsp Maple Syrup
- Powdered/Icing Sugar, to serve (optional)
- Cherries: Pit the cherries, halve them then combine in a small baking dish with 1 tbsp maple syrup. To pit the cherries you can push out the stone with a metal straw, a cherry pitter or even a thin pastry tip. Place in the oven at 190C/375F for around 25mins, or until sticky and slightly wilted (you want them still a little juicy). Keep an eye on them as the syrup can burn fast, if this starts to happen just lower the heat slightly.
- Chocolate: Place chocolate in a zip-lock bag and pound with a rolling pin until it breaks into small shards. Alternatively you can just chop with a knife (not quite as fun!).
- Prepare Fresh Toast: In a large shallow dish, whisk together milk, eggs, vanilla and cinnamon. Melt 1 tbsp butter in a non-stick pan over medium heat.
- Fry Sandwiches: Take a piece of brioche and give both sides a quick dunk in the egg mixture, then place in the pan. Repeat with a second slice. Leave to fry for around 2-3mins or until golden, then flip the first slice over. Working fairly quickly, add chocolate and roasted cherries. Place the second slice on top (uncooked side facing up). Leave to fry for a couple of mins until the bottom slice is golden, then carefully flip the sandwich and fry for another couple of mins and the chocolate is seeping out. Repeat with remaining two sandwiches, adding more butter in between batches.
- Serve: Dust over powdered sugar then serve up and enjoy!
Your Private Notes:
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- ALL SWEET SANDWICHES!
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