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Kicked Up French Toast

  • Yield: 4 servings


  • 8 slices stale cinnamon-raisin bread*
  • 2 ounces cream cheese, softened
  • 4 large eggs
  • 1 1/4 cups milk
  • 3 tablespoons light brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • Powdered sugar, as topping
  • Maple or Cane Syrup, as desired


  • Preheat the oven to 300°F.
  • Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with one of the remaining slices of bread.
  • In a large bowl, whisk together the eggs, milk, brown sugar, vanilla and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes. *(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.)
  • Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in one layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
  • Sprinkle the French Toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.