Tsoureki French Toast

5 from 1 vote

Every Greek Easter ends the same way: a table in happy disarray, red egg shells scattered about, the lamb bones long picked clean, and sitting on the counter, a loaf — sometimes two — of leftover tsoureki. The Easter bread that took you hours to braid and bake, fragrant with mahlepi and mastiha and citrus zest, is now sitting there the morning after, slightly past its prime and still completely magnificent. Here is what you do with it. Tsoureki French toast is one of those recipes that sounds fancier than it is, because the bread does all the work. Tsoureki is essentially a brioche — enriched with eggs, butter, and milk, flavored with spices that have no equivalent in Western baking. When you dip thick slices of it into an egg-and-milk custard and fry them in butter until they're golden and just slightly crisp on the outside, the result is something genuinely extraordinary. The mahlepi perfumes the whole thing. The mastiha whispers through. The sugar caramelizes in the pan. This is the breakfast that earns you a standing ovation on Easter Monday morning, when everyone is still at the table and no one wants the holiday to end. Drizzle it with proper Greek thyme honey — don't skimp here, the honey matters — and serve it to people who had no idea that the best part of Easter was still coming. No tsoureki? This recipe works equally well with vasilopita, the New Year's bread, or with any rich, egg-laden bread like challah or brioche. But if you have tsoureki, use it. There is nothing better.

Course breakfast, brunch, dessert

Cuisine Greek, Greek cuisine, Mediterranean diet

Keyword brunch recipes, Diane Kochilas, french toast, Greek Easter, raw honey, tsoureki

PREP TIME 5 minutes

COOK TIME 15 minutes

TIME 20 minutes

SERVES 4

Ingredients

1 loaf tsoureki cut into thick slices (about 1 inch / 2.5cm)
4 large eggs
½ liter / 2 cups whole milk
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2 –3 tablespoons unsalted butter for the pan
Greek thyme honey to serve
Confectioner's sugar optional, to serve

Instructions

Make the custard. In a wide, shallow bowl, whisk together the eggs, milk, cinnamon, and vanilla extract until fully combined.
Soak the bread. Dip the tsoureki slices one at a time into the egg-milk mixture, letting each slice soak for about 20–30 seconds per side. The bread should be saturated but not falling apart.
Fry. In a large skillet over medium heat, melt 1 tablespoon of butter. When the butter stops foaming and the pan is hot, add 2–3 soaked slices — don't crowd the pan. Cook for 2–3 minutes per side until deeply golden and slightly crisp on the outside. Repeat with remaining slices, adding fresh butter as needed.
Serve. Serve immediately, drizzled generously with Greek honey and a dusting of confectioner's sugar if you like.

Notes

RECIPE NOTES & TIPS

On the bread: Day-old or two-day-old tsoureki is actually better than freshly baked for this recipe — slightly stale bread absorbs the custard more evenly without becoming soggy. If your tsoureki is very fresh, let the slices sit out on a rack for 30 minutes before soaking.
On the honey: This is not the moment for mild acacia honey. Use a bold Greek thyme honey — its intensity and slight bitterness is exactly what this rich, sweet French toast needs.
On the butter: Don't rush the butter. Let it melt fully and stop foaming before adding the bread. This ensures you get a golden, even crust rather than pale, steamed toast.
On the thickness: Cut generously — slices thinner than ¾ inch tend to become too soft in the center. Thick slices give you that contrast of golden crust and custardy interior that makes great French toast.
No tsoureki? This recipe works beautifully with vasilopita (Greek New Year's bread), challah, or any good brioche. The mahlepi and mastiha notes won't be there, but the result will still be excellent.

VARIATIONS

Savory version: Skip the cinnamon, vanilla, and honey. Serve with crumbled feta, sliced tomatoes, and a drizzle of olive oil for a surprisingly wonderful savory brunch.
Add fruit: Top with sliced fresh strawberries or a warm berry compote alongside the honey.
Orange zest: Add the zest of half an orange to the custard to echo the citrus notes already present in the tsoureki.

SERVING SUGGESTIONS

This is Easter Monday breakfast, full stop. Serve alongside strong Greek coffee or a freddo cappuccino, a bowl of fresh fruit, and the leftover red eggs from the night before. If you have more leftover tsoureki than you can use as French toast, it also makes an extraordinary tsoureki bread pudding with brandy caramel sauce.