A decadent, creamy and fruity twist on a classic breakfast favorite.
French Toast Fondue is a dish that combines bread and melted cheese. It is usually served with fruit, maple syrup, and cinnamon.
Toast French is delectable, but Fondue of Toast French is even better! This breakfast is more of an experience than a usual meal, thanks to bread cubes dipped in milk and eggs cooked in less than a minute in a fondue pot. Make sure to dip it in the Butter with Maple before taking a bite!
Have you ever tried fondue?
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If you answered no, you must try this simple breakfast dish! It’s more than simply a dinner; it’s an experience and a good time for the whole family.
PIN THIS SIMPLE Fondue of Toast French RECIPE TO YOUR PINTEREST BOARD!
However, if you have tiny children, be aware that the oil may get quite hot, and they should always be monitored.
Fondue, which was popular in the 1970s, is making a return. I used to enjoy this dish as a child, so I had to get a fondue pot just to prepare it. Keep a watch out for additional recipes that employ this little equipment in the near future.
What is Fondue de Toast French?
We use French bread cubes, eggs, milk, vanilla, and cinnamon, and then dip it into a fondue pot filled with 375°F oil, similar to the dish you’re familiar to. Each slice of bread is cooked for less than a minute, then chilled before being dipped in Butter with Maple.
Which fondue pot do I require?
This is the one I bought, and I really enjoy it. To cook the eggs and sausage, you’ll need a saucepan that can heat the oil to 375 degrees. Other fondue pots are available, however using one for a chocolate fondue will not suffice for this recipe.
How do I go about doing it?
- To begin, pierce a bread cube on the crust side using a fork. When cooked, the crust will assist keep the bread on the fork.
- Dip the bread in the egg mixture to coat it fully but do not drench it. Soaking the bread will make it too heavy to handle, and it will take longer to cook.
- Place the fork gently into the saucepan and wait 30-45 seconds, flipping it over if required to brown both sides. When the bread has become a golden brown hue, it is fully baked.
Etiquette for Fondue
- Use the forks that came with the fondue machine. These forks are designed particularly for fondue and are tiny enough to prepare food for up to 8 people at once.
- Do not eat fondue straight off the fork. It will be really hot. People should be given separate utensils to eat with after transferring the prepared meal to their own plate.
- Do not dip twice. Make separate Butter with Maple plates for everyone at the meal to dip into.
When serving fondue, place the pot in the middle of the table on top of a trivet so that everyone can easily reach it. Remove whatever you’ve cooked from the saucepan to a separate dish to cool before dipping it in the butter to consume since it will be quite hot.
Fondue of Toast French
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Toast French is delicious, but it’s even better when it’s Fondue of Toast French! Cubes of bread dipped in milk and eggs fried in less than a minute in a fondue pot make this breakfast more of an experience than just a regular meal. Be sure to dip it in the Butter with Maple before you pop each bite into your mouth!
Keyword Fondue, Toast French, Fondue of Toast French
Time to Prepare: 10 minutes
1 minute to cook
11 minutes in total
4 person serving
Lynne Feifer, author
cup for measuring
spoons for measuring
2 mixing bowls, medium
1 fondue kettle This one is mine.
4 forks for fondue
Butter with Maple
- 12 cup room temperature butter
- 12 cup granulated sugar
- 12 cup maple sugar
- Optional: 1 egg yolk
- 1 egg yolk
- French Bread, 14 oz. 1 loaf of bread, sliced into 1 inch squares
- a dozen big eggs
- 1 gallon of milk
- 2 teaspoons vanilla extract, pure
- 3 tablespoons cinnamon
- 12 tsp. kosher salt
- 3 12 cup grapeseed oil (or the quantity recommended by the maker of your fondue pot) Vegetable oil may also be used.
- 12 oz. breakfast sausage, cut into 1-inch chunks
Butter with Maple
Cream the butter in a mixing dish until light and creamy. Mix in the powdered sugar and maple syrup until smooth and totally blended. Make four tiny bowls for each individual or two on each table side. Place in the fridge to cool while you make the fondue.
OPTIONAL – SEE NOTE: Cream the butter in a mixing dish until light and creamy. Combine the powdered sugar, egg yolk, and maple syrup in a mixing bowl. Mix until smooth and totally blended. Beat the egg white until firm peaks form in a clean mixing dish. Blend until totally blended after folding into the butter mixture. Place in the fridge to cool while you make the fondue.
In a medium mixing basin, thoroughly beat the eggs. Combine the milk, vanilla, cinnamon, and salt in a mixing bowl. You may divide it into smaller bowls for each individual or two bowls for each table side.
Place a trivet below the fondue pot and pour the grapeseed oil inside. Turn on the pot and heat the oil according to the manufacturer’s directions. In 10-15 minutes, or when a slice of bread inserted in the oil becomes golden brown or a candy/deep fry thermometer reaches 375°F, the fondue should be ready to eat.
Place the fondue fork in the crust of a slice of bread. When the bread is in the saucepan, this will assist it remain on the fork. Dip the slice of bread entirely into the egg mixture to coat it, but do not allow it to soak up all of the liquid. It will be too hefty for the fork and may fall off.
Gently place the fork into the pot and let it cook for 30 – 45 seconds, until lightly golden. Turn the bread over if needed to cook on both sides. Remove from oil and transfer to plate so that it can cool before dipping it into the Butter with Maple and eating.
Place a chunk of sausage on the fork to cook, piercing both sides of the casings if possible. Cook for 1 minute, or until the sausage is beautifully browned.
Allow food to cool somewhat on separate plates when it is withdrawn from the fondue pot before eating since it will be HOT!
OPTIONAL – The original recipe recipe called for the use of a raw egg yolk, and egg white to be combined with the butter. I have made it with the raw egg, and have not had any health concerns or issues, but knowing that people do not like to consume raw Ingredients, I give you the option to omit it. Personally, I prefer the Butter with Maple with the egg as it is creamier and super delicious when the bread is dipped into it, but it’s just as yummy without it, too. Also, please know that the nutritional information is most likely not accurate as it has been computed using the optional egg for the Butter with Maple, and the entire amount of oil will not be ingested.
Serving: 1person | Calories: 1381kcal | Carbohydrates: 127g | Protein: 33g | Fat: 83g | Saturated Fat: 28g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 1716mg | Potassium: 599mg | Fiber: 2g | Sugar: 76g
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The “texas toast french toast” is a type of dessert that consists of bread dipped in egg batter and then fried. It is served with a sweet syrup or jam.
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