Melted chocolate and roasted cherries, wedged between two slices of perfectly cooked French toast!
French toast is great on its own, but a French toast sandwich takes it to another level. Two slices of rich brioche, filled with roasted cherries and melting dark chocolate, make a sweet, indulgent sandwich that’s perfect for breakfast or brunch. Read on for tips on roasting cherries, preparing the chocolate and turning brioche into sturdy, golden French toast.
Roasted Cherries
Cherries are one of my favourite fruits, and roasting them concentrates their flavour while creating a glossy, syrupy sauce. Roasting caramelizes the fruit and brings out deeper, jammy notes that pair beautifully with chocolate and sweet brioche.
How to Pit Cherries
Pitting cherries is the only slightly fiddly part. Use a metal straw, a thin pastry tip or a cherry pitter to push the stone out while the cherry is whole. Riper cherries release the stone more easily, so choose firm ripe fruit for best results.
How to Roast Cherries
Roast the cherries with a tablespoon of maple syrup to enhance sweetness and encourage caramelization. Toss the pitted cherries with the syrup in a small baking dish and bake until they soften and release juices that thicken into a gorgeous syrup — still juicy but slightly wilted.
Dark Chocolate
Chocolate and cherries are a classic pairing. Because the roasted cherries can be quite sweet, darker chocolate (around 70%) balances the flavours well. If you prefer milk or white chocolate, they will work — the sandwich will simply be sweeter.
Break the chocolate into small shards so it melts evenly between the warm slices of French toast. You can chop it with a knife or place the bar in a zip-lock bag and gently crush it with a rolling pin to create flakes.
Preparing French Toast
Brioche is the ideal bread here thanks to its sweet flavour and soft, fluffy texture. Slice it thick — about 1 inch — to keep the sandwich sturdy once dipped and fried. Slightly stale brioche (a couple of days old) holds up better; if your loaf is fresh, briefly dry it in a 180°C/350°F oven for 4–5 minutes until it just starts to colour.
To transform brioche into French toast, whisk together whole milk, eggs, a touch of vanilla and a pinch of ground cinnamon. Whole milk gives a richer, creamier custard than skimmed milk; cream tends to be overly heavy and can make the toast greasy.
- Milk – Whole milk for creaminess.
- Eggs – Two large eggs provide structure and richness.
- Vanilla & Cinnamon – Optional but recommended for warmth and aroma.
French Toast Sandwiches
Assemble the sandwiches much like a grilled cheese: fry both sides of the dipped brioche and add the chocolate and roasted cherries while the underside is hot so the chocolate melts. Work in batches so the pan isn’t overcrowded — French toast cooks quickly and needs room to brown evenly.
Serving French Toast Sandwiches
Slice each sandwich in half like a regular sandwich, dust with powdered (icing) sugar and serve immediately while the chocolate is still oozing. These are perfect for breakfast or brunch on their own; if you want something lighter on the side, serve with fresh berries or a simple fruit salad.
How to make French Toast Sandwiches (Full Recipe)
Chocolate & Cherry French Toast Sandwiches
Equipment
- 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)
- Zip lock bag & rolling pin (for chocolate, optional)
- Sharp knife & chopping board
Ingredients
- 6 thick slices of brioche (about 1″ thick)
- 3 tbsp butter
- 1/2 cup / 120ml whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 lb / 250g fresh cherries, stems removed
- 3.5 oz / 100g dark chocolate (70% preferred)
- 1 tbsp maple syrup
- Powdered/icing sugar to serve (optional)
Instructions
- Cherries: Pit and halve the cherries, then toss with 1 tbsp maple syrup in a small baking dish. Roast at 190°C/375°F for about 25 minutes until the cherries are sticky and slightly wilted but still juicy. Watch carefully so the syrup doesn’t burn; lower the heat if needed.
- Chocolate: Break the chocolate into small shards by chopping or placing the bar in a zip-lock bag and gently pounding with a rolling pin.
- Prepare French Toast: Whisk milk, eggs, vanilla and cinnamon in a large shallow dish. Melt 1 tbsp butter in a non-stick pan over medium heat.
- Fry Sandwiches: Dip each brioche slice in the egg mixture and place in the pan. Fry two slices until golden on the first side, flip one slice, then quickly add chocolate and roasted cherries to the hot slice. Top with the second slice (uncooked side up). Cook until the bottom is golden, flip carefully and cook until the chocolate is melting and both sides are golden. Work in batches and add more butter between batches as needed.
- Serve: Dust with powdered sugar and serve immediately while warm and gooey.
Notes
a) Brioche – Slightly stale brioche holds up best. If your loaf is fresh, dry slices in a 180°C/350°F oven for a few minutes until they just begin to colour. Use thick slices so the sandwich remains sturdy after frying.
b) Chocolate – Dark chocolate balances the cherries; 70% is a good choice. Milk or white chocolate will work but increase the sweetness.
c) Timings – The sandwiches cook quickly, so work efficiently when assembling to ensure the chocolate melts and both sides brown evenly. If your pan is large, you can cook two sandwiches at once and then the third.
Nutrition
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