Chocolate Sour Cherry French Toast

My wife, Karen, asked me to try making French Toast using La Brea Bakery’s Chocolate Sour Cherry bread. She had a great idea. If you are looking for something sweet on a Sunday morning, look no further.  This recipe is based on Alton Brown’s recipe for French Toast.

The Chocolate Sour Cherry bread is only available during the Thanksgiving / Christmas season so when I find it I freeze it and vacuum pack it 1/2 loaf (approximately eight slices) to a bag. When you want to use the bread, take it out of the bag and separate the slices to defrost.

Servings: 8 slices


  • 1 cup half-and-half or 1/2 cup heavy cream and 1/2 cup milk
  • 3 large eggs
  • 2 tablespoons honey, microwaved until it flows (20 – 40 seconds)
  • 1/4 teaspoon salt
  • 8 slices La Brea Bakery Chocolate Sour Dough bread
  • 4 tablespoons butter
  • Powdered sugar, optional


  1. Preheat oven to 375°.
  2. Put a metal cooling rack over a cookie sheet. Whisk together the half-and-half, eggs, honey, and salt. Pour the mixture into a pie pan. Soak bread slices in egg mixture for 30 seconds on each side (more and they may fall apart). As you finish soaking each slice, put it on the cooling rack for a few minutes so excess egg mixture can drip off.
  3. Heat a 10-inch nonstick saute pan over medium low heat. Rub a stick of butter to coat the pan and allow the butter to stop foaming. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side. Remove from pan and place on metal cooling rack. Repeat with all 8 slices.
  4. Move cooling rack (without the cookie sheet) to oven and bake for 5 minutes. Remove from oven and dust with powdered sugar, if desired.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s