Looking for a fun breakfast idea for the Mardi Gras season? You’ve come to the right place! I love King Cake, I love French toast, and I love an excuse to involve sprinkles before noon so I thought, why not come up with a King Cake French Toast. After all, my Brioche French Toast is one of the most popular recipes on The Rose Table.
Is it just me, or do you hear New Orleans jazz looking at these photos? This dish screams Mardi Gras. Here we have cinnamon vanilla french toast topped with a lemony king cake glaze and festive Mardi Gras sprinkles. The glaze is so sweet, you won’t need any maple syrup with this sweet start to your day.
I’m writing this up for a single serving (though it’s enough glaze for two!) but this can easily be scaled up. If you want to add the traditional king cake baby to a serving, be my guest.
King Cake French Toast
2 slices brioche
1 Tbsp milk
1/2 Tbsp granulated sugar
Generous dash cinnamon
1 Tbsp butter
Glaze: 1/2 cup+ 2 Tbsp sifted powdered sugar, 1 Tbsp fresh lemon juice, splash vanilla (makes enough for two servings)
Purple, gold, green sprinkles
- Beat egg in a shallow dish. Whisk in milk, sugar, vanilla, and cinnamon. Soak slices of brioche for two minutes. Flip and soak other side for two minutes.
- Heat 1 Tbsp butter in a nonstick skillet. Add brioche and cook for two minutes per side over medium heat.
- While french toast is cooking, whisk together sifted powered sugar, lemon juice, and vanilla for the glaze.
- Stack brioche slices on a plate. Top with glaze (about half will do) and Mardi Gras sprinkles.
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Laissez les bon temps rouler,