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Apple Crisp, the Dessert You Don’t Want to Miss!

Apple Crisp, the Dessert You Don’t Want to Miss!

Apple Crisp or Apple crumble, depending on which side of the pond you are from, is one of those dessert recipes that are a household staple. Not only is it made with easily accessible ingredients, but preparing it is a breeze, which might be the reason apple crisp is so popular.

Of course, being relatively inexpensive and easy to prepare would amount to nothing if this dessert wasn’t TASTY!  The sweet cinnamon aroma and the tartness of the apples, their softness and the crispiness of the streusel topping, make apple crisp a combination of contrasts that is nothing short of perfect!


Come fall and the craze for apple crisp begins, but who said that this simple, delicious dessert is confined to one season only? We chose to write a word or two about apple crisp in the wake of spring, precisely because we don’t believe in season-appropriate cooking: If you crave it, make it!

apple crisp


Apple Crisp History

If you hadn’t noticed it yet, going to the bottom of how recipes came to be is something we at MyGreatRecipes love doing. And while there are many recipes that date back to Medieval times, or to ancient times even (as it is the case with pancakes), apple crisp cannot brag with a long history behind it. The fact that it didn’t make its way into the Fannie Farmer Cookbook, the collection of American recipes that dates back to 1896, only goes to show that apple crisp is all new and modern.

But, given its popularity with cooks and regular fellas alike, it is sure going to be around for generations to come. So, the very first printed reference to apple crisp (in the Everybody’s Cook Book: A Comprehensive Manual of Home Cookery) from 1924 (which seems pretty close to us), will seem pretty down in history to those enjoying apple crisp in 2300 J.

The Benefits of Apples and the Best Apple Cultivars for Apple Crisp

The good old proverb “An apple a day keeps the doctor away” has not been around for so long in vain. The benefits of eating apples have been recognized by people in history, but this very proverb appeared in Wales somewhere in the 19th century. Author, Caroline Taggart, explains that the original was: “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread”, later to get modified in this shorter more up to point variant. Now, let’s see the nutritional value of these miracle foods and some of their possible health benefits.

Nutritional Value of Apples per 100 grams

Energy 52 kcal
Fat 0.17 g
Carbs 13.81 g
Protein 0.26 g
Water 85.56 g
Sodium 1 mg
Vitamin C 4.6 mg
Vitamin E 0.18 mg
Vitamin K 2.2 μg
Calcium 6 mg
Iron 0.12 mg
Manganese 0.035 mg
Magnesium 5 mg
Potassium 107 mg
Phosphorus 11 mg

Antioxidant power

First and foremost, apples are rich in antioxidants. These disease-fighting compounds repair oxidation damage, and what’s more, they can even prevent it. This means that eating apples is of great importance for the improvement of our brain function and overall neurological health.

Being rich in quercetin, the antioxidant that fights oxidation and inflammation of neurons is not only good for the nervous system, but for boosting our immune system as well. Stimulating the production of the essential neurotransmitter acetylcholine, apples are said to improve memory. Last, but not least, eating apples reduces the risk of developing cataracts by 10 to 15 percent.

The apple cultivars that are the richest in antioxidants are the Red Delicious and the Granny Smith, ranked 12th and 13th out of over 100 foods rich in antioxidants per serving by USDA in 2004. Coincidence or not, Granny Smith apples make for the best apple crisp ever!

apple crisp recipe


Fiber Power

A medium sized apple contains 4 grams of fiber, (the daily intake of which should be 25 to 30 grams of food).

Fiber rich foods will make you feel satiated quicker and will leave you with the sensation of being full long after you’ve consumed them. (this is mainly due to the fact that fiber delays gastric emptying). The type of fiber found in apples called pectin, classed as a soluble and fermentable fiber, is, in fact a great prebiotic. By feeding the good bacteria in the gut fiber found in apples can help us with the weight loss process, it can help lower the “bad” LDL cholesterol and triglycerides, which in turn means it is a guard against heart disease and type 2 diabetes.

Vitamin Power

Apples are rich in vitamins among which Vitamin C, a vitamin well known for its anti-infectious power; B-complex vitamins that include riboflavin (vitamin B2- 0.026 mg), thiamin (vitamin B1 – 0.017 mg), and of course, vitamin B-6 (0.041 mg) crucial for the regulation of red blood cells and the nervous system in general.

The best apple crisp would ideally be made with varieties that have a tart taste (so that you get that contrast we talked about earlier), but you can always use a sweeter variety if you want. In fact, a mix of several different apple cultivars is going to render the best results. Go for Granny Smith (for all the nutrients mentioned above), Empire, and Honey Crisp. And a mix of Rome Beauty and Jonathan apples will be just as tasty.

The Best Apple Crisp Starts Like This

Well, it starts and ends like this, there is not a trick in the (cooking) book that isn’t here J. Regardless of whether you are pressed for time, or are just partial to pies and pastry, preparing an apple crisp is the way to go. And if you follow the bellow-mentioned simple tips your apple crisp will always be the best one anyone’s ever tried!

Always use fresh apples

Even if you do not have your own farm, buying locally will benefit your community, and you can rest assured that they are 100% organic.

Once you get a hold of fresh apples, peel, core, and slice them. If you are the “lazy” type and think you’ll cut corners by simply omitting the peeling part you are very wrong! You should always peel the apples when making an apple crisp, and to make sure they bake at the same rate, cut them in uniform-sized chunks.

apple crisp recipe


Go low on the sugar

Now, go ahead and add some sugar and toss to coat the apples. Please, please do not go overboard with it and use just enough to sweeten the apples (the aroma that the cinnamon gives to this dessert will make up for the lack of sugar). Another thing to do is you use brown sugar, or for an even healthier option, use granulated natural stevia.

Don’t forget the spices

There is hardly a combination that can beat that of cinnamon and apples, but adding nutmeg to the equation has proven to be great, time and time again. Need even more flavor? Feel free to add cloves. The specific aroma these spices release will make your kitchen smell heavenly good

Make your own crisp topping

You can use a granola mix, but making your own topping will be all the more rewarding. Plus, you can add as many ingredients as you please, making the apple crisp even crispier, and to preference, even chewier. For a crispier topping, add chopped nuts (almonds, walnuts, or pecans would be great), oat flakes (you can even get vanilla flavored ones) and if you want the later outcome, add raisins or dried cranberries.

The Butter

When preparing the topping yourselves, don’t add the butter with a spoon, rather mix it with the ingredients using your fingertips. As you mix, the topping will start forming grains. Don’t use too much of it, because there is a high chance of the crisp becoming soggy. This, of course, doesn’t mean you should skip the butter altogether or use too little of it, in that case, the crisp will be bland.

Don’t forget the additional toppings

Whether you opt for warm caramel sauce, whipped cream, or vanilla ice cream, this dessert wouldn’t be complete without at least one of these.

apple crisp recipe


Want to Make the Apple Crisp Ahead?

No worries, you can easily do this, but bear in mind that you can refrigerate a crisp only a day before baking. In order for the apples not to get brown, pour a tiny bit more lemon juice.

Store the apple mixture and the topping separately. Making sure the first is in an air-tight container, whereas the later, in a ziplock bag. Sprinkle the streusel topping (or your homemade one) on top once you are ready to bake the crisp.

Want to Freeze the Apple Crisp?

Say you are one of those people that love to spend a whole day cooking a month’s worth of food, apple crisp is a great recipe suitable for refrigerating. In fact, it can be frozen for up to 3 months. If you decide to do this, make sure the crisp is all cooled down before covering it with a double layer of aluminum foil. Prior to serving it, it is for the best if you thaw overnight in the fridge, then warm it up in a 350°F oven for around 25 minutes, or until heated through.

Apple Crisp Varieties

Although there are quite a lot of desserts that call for apples with sweet toppings, saying that they are apple crisp variants would be too farfetched.  However, we did think these recipes needed an honorable mention.

Apple Crumble

A great dessert best served warm. Apples and cinnamon pair together to give out the best of this easy to prepare dessert.

Apple Brown Betty

Layers of apples made with buttered bread crumbs or crackers, sweetened and topped with a sauce.

Apple Cobbler

This version includes baked apples topped with a pie crust, or baking powder biscuit dough then covered with a topping in clumps. Other names include apple grunt, apple slump, and apple pandowdy.

All of this being said, we believe that you have never tried an apple crisp better than The Oaty Apple Crisp, a memory-jogging dessert that will help you find your own safe place!



Easy and Creamy Homemade Coleslaw Salad

Easy and Creamy Homemade Coleslaw Salad

A classic coleslaw recipe is quite simple – it features only three ingredients (green cabbage, carrots, and dressing) and is very simple to make. Its simple crunchy creaminess pairs beautifully with rich BBQ meats and for that reason, coleslaw is a regular attendee at backyard parties and get-togethers.


And yet, the final result is oftentimes soggy instead of creamy salad. Ruining the only salad that pairs well with pretty much every type of dish you make isn’t fun. So, what can you do to prevent this?  Read on to learn all the basics & tricks related to coleslaw.

Coleslaw Basics


Standard coleslaw is made with only two simple veggies – green cabbage and carrots. However, if you want to fancy it up with additional color, you can include purple cabbage, as well as some grated celery. Braver cooks even add bell peppers to their coleslaw recipes! Bottom line is anything fresh and crunchy works good in coleslaw.


What makes this salad special is the creamy dressing. Without it, coleslaw would be a bunch of chopped and grated veggies without any special purpose.

There are three different classic dressings that will allow you to never get bored of this salad: buttermilk, mayonnaise, and sour cream dressing. What all these dressings have in common is their tangy flavor which is achieved with the addition of vinegar (usually cider or white vinegar). However, to balance the vinegar’s tanginess, a small amount of sugar and salt is also added.

Again, these are the classic choices and other flavoring ingredients can be added to taste. Some examples include onion, garlic, and mustard.


Coleslaw Tips and Tricks

The longer you let the salad sit, the soggier it gets! This is the golden rule for coleslaw. One option is to eat the salad right after it is prepared; that’s when it is creamiest and crunchiest. Do not leave it in the fridge overnight. The cabbage releases liquid which makes coleslaw very soggy.

Ideally, to make the most of your slaw, refrigerate it for about an hour before serving. This will allow the flavors to set and blend together.

If you really must make the salad ahead, grate and chop the veggies but don’t add the dressing. Instead, compose the dressing and store in the refrigerator, in a jar or a small plastic container, with the lid on, and add it just before serving.

Salting the cabbage helps as well – it aids the veggie to stay crunchy for a longer time. Just add a tablespoon of salt and let the cabbage sit for about an hour. Then, using your hands, squeeze as much liquid as you can. Thus prepared, the salad will keep for several days in the refrigerator. When ready to serve, remove the slaw from the fridge and add some reserved dressing or, if you don’t have some, a tablespoon of mayonnaise to make it creamier.

coleslaw recipe

Coleslaw Step by Step Instructions

A standard coleslaw is made with the following ingredients:

2 lb. cabbage

3 cups shredded carrots

1 1/4 cup dressing of choice

To make the dressing:

1 cup mayonnaise (or ½ sour cream + ½ cup mayonnaise; ½ buttermilk + ½ cup mayonnaise)

1/4 cup white vinegar

1 tablespoon sugar

1/2 teaspoon salt

Shred the vegetables

Start with the cabbage. It is best if you have a large grater, but if you don’t, you will need a large knife and/or a food processor. Cut the cabbage in half and remove the outer layers. Then, cut the halves into quarters and remove the core in the center. At this point, you can proceed using the knife to slice the quarters into thin shreds or place the quarters in a or food processor using the shredding blade. Once you’re done, transfer the shredded cabbage to a large mixing bowl.

The same goes for the carrots. Once you peel them, you can either use a knife to cut them into very thin pieces or use the food processor. Then, add the carrots to the mixing bowl with the cabbage and toss the two veggies together.

coleslaw recipe

Prepare the dressing

To prepare the dressing, all you need to do is add all the ingredients in a small bowl and whisk them until uniform. You can adjust the amount of vinegar, salt, and sugar to taste.

Compose the slaw

Pour the prepared dressing over the shredded vegetables. Toss gently until all vegetable sherds are uniformly coated.

Fantastic Coleslaw Recipes

Why stop at the classic coleslaw recipe when you can make the salad truly outstanding by adding less-then-usual ingredients? Think broccoli, turkey, pineapple juice, nuts, and more!

Broccoli Slaw

Crisp broccoli is accented with red bell pepper, crunchy noodles and a toasted sesame dressing in this fast and easy salad. For an intriguing flavor combo and a colorful presentation, cut a cantaloupe or honeydew melon into slices. Cut out the seeds in the middle of each slice and place each slice on a serving plate. Place a scoop of broccoli slaw at the center of each slice.

Ultimate Turkey Coleslaw

This recipe is perfect for enjoying on the deck when it’s a warm, sunny day. Toss it together, pour some lemonade, sit down and relax! Turn this recipe into a Cobb salad variation by using a blue cheese salad dressing instead of the oil and vinegar mixture.

coleslaw recipe

Favorite Coleslaw

This fast and fresh slaw, flavored with pineapple and mustard, is the perfect accompaniment for a hearty sandwich. For extra flvor,  substitute 1 can (8 oz.) crushed pineapple for the pineapple juice and add 1/4 cup honey roasted sliced almonds just before serving.


Colorful Coleslaw

No family picnic can go without this zesty slaw. Note: If you don’t have the time to shred cabbage, there are several types of pre-shredded packaged cabbage and coleslaw mixes available in the produce section of your local grocery store.




10 Delicious Things You Can Make with Pesto

10 Delicious Things You Can Make with Pesto

If you haven’t tried pesto yet, you’re missing out on something truly exquisite! Google confirms this fresh garlicky sauce’s excellence by listing it as one of the 10 most searched food items in 2017!

We love this green summery treat tossed in pasta topped with grated Parmesan cheese, but that’s not all pesto can offer. It is a very versatile ingredient that combines with all sorts of ingredients to create amazing dishes!


The Classic Pesto Recipe

So, if you want to make a standard pesto, here is a foolproof recipe:


  • 6 cups packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted pine nuts
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt

Method of preparation:

Put half of the basil in a food processor or blender, followed by the pine nuts, Parmesan, garlic, and salt and process until finely chopped.

Blend in the rest of the basil, then combine the two batches and process until you get a homogeneous paste, stopping to scrape down the sides of the bowl.

Slowly add the olive oil while the motor is still running.

Note: If you’re going to use your pesto as a spread, reduce the amount of olive oil to ¼ cup. The addition of a ½ cup will make it perfect for soups and pastas.

Process until the oil is well blended into the mixture.

Taste and add more garlic, pine nuts, cheese or salt if necessary. No cooking required!

Pesto Storage


If you had ever bought pesto from the grocery store, you might have noticed that it spoils relatively quickly (changes its color to dark brown). So, it is best to prepare smaller batches (the recipe above produces one cup) or consume it within several days.

To make your pesto last as long as possible, store it in a small container and pack it thoroughly to eliminate air pockets. Then, pour a thin layer of olive oil over the surface or cover the surface with a plastic wrap. Cover and keep in the fridge for up to a week.

Pesto can also be frozen for several months.

Pesto Varieties


The original pesto recipe calls for basil leaves but the truth is anything that is green and leafy can serve as a base for this garlicky sauce. Think kale, spinach, collards, parsley, or rosemary for instance.

Pine nuts can also be replaced by any other type of nut. We’ve recently experimented with walnuts and the results were incredible! (Find the recipe below).

What about the cheese? Can it be replaced? Sure, as long as the substitute you choose is hard cheese (like asiago or pecorino), you have nothing to worry about. Moreover, you can use ricotta cheese instead of the olive oil to reduce the amount of fat and make a healthier version of the aromatic sauce!

And if you ever get bored with the green variety, you can switch to red! Here is a recipe made with sun-dried tomatoes:

Sun-dried Tomato Pesto

The colors of our favorite Italian sauce are so vivid you can combine them in jars and use them as holiday gifts along with loaves of Italian bread!

Note: If you have no problem splurging on more expensive ingredients (the final results are worth it), never substitute regular black olives for Greek calamata olives. The rich calamatas add that extra punch of flavor that makes the spread taste special.

Favorite Pesto Recipes


Pesto addicts eat the sauce by the spoonful. Others spread it on pizzas, toasts, and sandwiches or include it in pasta. Want more? We especially like pairing this fresh sauce with chicken, but also incorporate it into pastries and even bread. Here are our favorite recipes.

Pesto Rice

The variety made with basil leaves has a wonderful, rich, fresh-from-the-garden taste that is great with pasta—why not enjoy it with rice? Basil is one of the easiest kitchen herbs to grow, as long as you have lots of sun in your garden outside, or a sunny window ledge inside. Pinch off the top-most leaves as you need them—it actually grows better with pruning.

Pesto Chicken and Pasta

Bring a touch of Italy to the dinner table with this delicious pasta dish—you won’t believe how easy it is to make! For a heartier dish with a richer flavor, replace half the chicken with chopped sliced ham in Step 2.

Rosemary-Walnut Pesto Chicken

A variation that is made with rosemary and coarsely ground walnuts instead of the usual basil adds a nutty richness to this sautéed chicken. Any leftover sauce can be stored in the refrigerator and spread on toasted baguette slices the next day. If there’s any chicken left over, make great little chicken sandwiches!

Garden Pesto Chicken

Diced tomato and shredded Parmesan cheese add a fresh taste to this easy chicken dish made with prepared pesto. Vary the recipe by using different pasta shapes, such as bow-tie or penne pasta.

Double Pesto Steak Pie

Crushed basil leaves kneaded into the pretty lattice crust and pesto in the hearty steak filling imbue this pie with the robust flavors of summer.

Pesto Cheese Spirals

Filled with pesto sauce and “double cheese,” buttery pastry roll-ups are little bites of heaven for delighted party guests. For another version, try using large flour tortillas. Spread the fresh green sauce on the tortilla, sprinkle with the Swiss cheese and grated Parmesan cheese. Roll up tightly, cut into 1-inch slices and bake at 350°F for 12–15 minutes.

Ham & Pesto Swirls

If you liked the previous recipe, here is another variation. These impressive looking pastries are surprisingly easy to make. They’re filled with succulent Parma ham, Parmesan cheese and aromatic pesto. Place 2½ cups basil leaves, ½ teaspoon salt, 1 large clove garlic and 3 tablespoons pine nuts in the bowl of a food processor and blend to make a paste. Add 3 tablespoons grated Parmesan cheese, then slowly pour in ⅓ cup olive oil while blending. Use in the recipe above or as a sauce for pasta.


Pesto & Zucchini Bread

Bring a taste of Italy to your dinner parties with focaccia flavored with pesto and topped with slices of grilled zucchini. Why not add some pine nuts? Soak 2 ounces in a small bowl of water for 20 minutes. This will stop them from over-browning. Arrange them on the dough with the zucchini slices in Step 5. Or sprinkle the focaccia with grated Parmesan cheese right out of the oven.


Spinach Pesto Rotini

The sauce for this dish is more than just a pasta sauce. You can dip boiled halves of new potatoes into the sauce for an appetizer. Or spread it over pizza crust, then top it with mozzarella and broil the pizza for a quick supper. You can even combine the sauce with mayonnaise to make a dressing for potato salad!

Last Minute Holiday Cooking – 5 Sugar Cookies Recipes & Decoration Tips

Last Minute Holiday Cooking – 5 Sugar Cookies Recipes & Decoration Tips

Sugar cookies are one of the first recipes that come to mind when compiling holiday menus. The reason is they are easy to make, delicious, soft, flavorful, perfect for shaping into festive symbols, and ideal for decorating. No wonder these cuties are loved by kids and grown-ups alike.


From a cook’s/thrifty housewife’s perspective, sugar cookies have a few more important upsides:

  • the dough can be easily doubled without affecting the final result
  • the cookies can be made crispier by prolonging the baking time just a bit to satisfy all tastes in the family;
  • baked sugar cookies freeze well.

From a mom’s perspective, these cookies are great for including the kids who are enthusiastic to help in the kitchen.

We’ve got some amazing sugar cookies recipes to make last minute holiday preparations easier for you. But before we get to them, let’s go through some essential tips and tricks that will facilitate the process even more.

  • Don’t be afraid to add more butter than the recipe calls for to make the cookies incredibly soft. If you have run out of butter, cream cheese will do the trick;
  • To chill or not to chill? You can skip the chilling only if the recipe explicitly specifies that or if you don’t really care if the sugar cookie shapes look ok. Chilling makes the dough easy to work with and helps the cookies keep their shape during baking.

The Best Sugar cookies recipes to Make During the Holidays


Whole-Wheat Sugar Cookies

Whole-wheat flour adds a slightly nutty flavor and wholesome texture to this traditional sugar cookies recipe. To add a nutty crunch, stir 1/4 cup chopped pecans or almonds into the cookie dough.

Brown Sugar Cookies

The simplest cookies are often the best! These heavenly bites of brown sugar, butter, vanilla, and nuts just melt in your mouth. The nuts need to be finely chopped for this recipe – finer than are typically found in chopped nut packages in the market. You can chop them further in a food processor—just be careful to process in short bursts until they’re finely chopped—not ground into a paste.

Drop Sugar Cookies

Decorated sugar cookies don’t always have to be rolled and cut out; this simple drop recipe yields quick—yet still delicious—results. Make your own colored sugar to match any theme. Just place a few tbsp. granulated sugar in a container with a tight-fitting lid, add a drop or two of food coloring and shake until the color is evenly distributed.

Iced Sugar Cookies

Prepare the sprinkles and food coloring! These simple treats are perfect for the holidays but also to add color to any regular rainy day. Children will love helping to cut out and decorate their own special cookies but also devour them afterward.

Macadamia Sugar Cookies

These generously-sized sugar cookies have rich macadamia nuts in every bite. So simple to make—just mix, scoop and bake! Put your taste buds on cloud nine by adding white chocolate to these already heavenly cookies. Just substitute ½ cup coarsely chopped white baking chocolate or white chocolate chips for half of the macadamia nuts.

Decorating Sugar Cookies


When it comes to decorating, it all comes down to skills and patience but you can hardly go wrong with sugar cookies. These cookies are great with a simple buttercream frosting or chocolate ganache spread on top, or between two cookies. If you are skillful enough, you can glaze each cookie with a thin layer of icing, mix colors, and draw. The best tools to pull this off are squeeze bottles and piping bags.

For a super-quick decoration, fill a small plastic bag half full with melted semisweet chocolate chips. Make a small diagonal cut in the bottom corner of the bag and squeeze out the chocolate into various designs and patterns onto the cooled cookies.

If you decide to go with classic royal icing, here is a step-by-step instruction:

To make it easier on yourself, choose a recipe that calls for only the basic ingredients

3-4 cups Powdered Sugar

2 Egg whites

  • Start by beating the egg whites with an electric mixer until foamy.
  • Then, gradually add the powdered sugar (3-4 cups).

Extra flavor can be added with vanilla extract (2 tsp.), which is a common choice. Other options include almond extract or lemon juice. If using extracts, make sure they are colorless to keep the icing white.

Once the icing is smooth and thick enough, place it in a zip-lock bag for storing or use immediately.

For the buttercream frosting fans, we chose a chocolate-flavored buttercream because why not? ‘Tis the season to go wild with food!

  • 1 cup chocolate chips, melted
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

The best type of chocolate chips to use for buttercream isn’t regular milk chocolate we all like to devour, but semisweet or bittersweet. When mixed with the other ingredients, these types of chocolate will lighten up not just in color but also in taste, keeping the rich chocolate flavor at the same time.

The quality of the chocolate you use is also of great importance. High-quality chocolate chips tend to melt well and produce a smooth, even & velvety final result. Make sure the melted chocolate chips are cooled before adding them to the buttercream mixture.

Whip the butter in a large bowl with an electric mixer on a medium speed until light and fluffy, (for about 3 minutes). Add the powdered sugar and keep mixing until the mixture is homogenous and creamy. Then, add the vanilla followed by the cooled melted chocolate and whip the frosting on medium speed fluffy and creamy, for about 4 minutes.


Note: If refrigerating this buttercream, let it achieve room temperature before whipping it with an electric mixer about a minute or so.

Note 2: If the butter you use is unsalted, add just a pinch of salt with the powdered sugar.

Happy New Year!


11 French Toast Recipes You Need in Your Life

11 French Toast Recipes You Need in Your Life

Is there anything better than French toast as a breakfast in bed? Especially on January 1st. Thick slices of bread, soaked in a sweet mixture of milk, eggs, and cinnamon, then toasted in a frying pan, and served with maple syrup and a pat of butter. This is the basic recipe but French toast comes in a number of fancy variations.

You can vary the type of bread – whole wheat, French, Italian, white, or cinnamon-raisin. The rule of thumb is the bread needs to be a few days old so that it doesn’t fall apart when you dip it in the egg mixture.


Next, for a quick and easy routine change, you can add some vanilla, cinnamon, nutmeg, orange or lemon zest, or even a teaspoon of brandy into the custard.

When it comes to sweet toppings, maple syrup is a classic, but you can opt for other kinds of syrups, jams, fruits sauces, and fresh fruits. Also, you can replace butter with margarine on top, or sprinkle some powdered sugar.

Wanna make a savory variation? Skip the sugar in the custard and top with chicken, ham, cheese and/or sautéed veggies.

We have more up our sleeves. Our goal is to make French toast the most indulgent breakfast dish you’ve ever had! Brace yourselves!

french toast

French Toast Casserole

Brown sugar and pecans crown this baked breakfast treat with a gooey, warm caramel sauce. A perfect weekend breakfast treat! Make this breakfast casserole into something really special! Sprinkle 1–1½ cups fresh blueberries over the sauce along with the pecans. Or add ½ cup blueberries to the brown sugar, butter, and corn syrup and cook until the blueberries burst open. Strain the sauce before pouring into the prepared pan.

Banana-Stuffed French Toast

No need to go to a fancy bed and breakfast—enjoy stuffed French toast on a leisurely Saturday or Sunday morning on your deck. Make this special occasion breakfast even more special with a dollop of whipped cream and a maraschino cherry on top!

Baklava French Toast

If you love baklava but don’t have the time or skills to make it, this recipe is just for you. But before you get to work, note that it is more challenging to make than a regular FT. However, it’s totally worth your while! The recipe is actually French toast stuffed with a nutty baklava-like filling and then drenched in a honey syrup. The final result is a treat that is crispy in the outside and soft on the inside, full of cinnamon, citrus, nut, and honey flavors. What better way to tame your raging sweet tooth?

french toast

French Toast Pinwheels

The secret ingredient in this recipe is flatbread, which rolls much easier than regular bread, without having to remove the crust off or roll it thin. The texture of this sweet treat is very much like that made with crepes (if you haven’t tried that one, make sure you do ASAP). It can be eaten plain, or stuffed with any of your favorite fillings such as whipped cream + strawberries, Nutella, peanut butter, lemon and powdered sugar, banana slices, blueberries.

This recipe can easily be adjusted for special occasion breakfasts or brunches by slicing the roll-ups into 1/2 inch pieces and then secure with a toothpick!

S’mores French Toast

Eating s’mores transports you back to your childhood like nothing else. How can anyone resist the perfect combo of graham crackers, chocolate, and marshmallows? With this S’mores breakfast treat you can indulge in the flavor of your favorite cookies for breakfast without the need for lighting a campfire!

French Toast Muffins

Two classic sweet treats into one breakfast cupcake. These easy muffins topped with a cinnamon swirl French toast streusel have so much more than great looks and cuteness. For starters, they are moist and soft. Not to mention they’re absolutely delicious! Plus, they keep for days (not that there will be any left).

french toast

Donut French Toast

Here is a recipe your little ones will especially like. Take some glazed donuts and turn them into a breakfast full of flavors. Serve them with whipped cream & strawberry slices to make it even more gorgeous.

Cinnamon French Toast Sticks

These delish cinnamon-sugar coated French toast sticks are a great way to change your breakfast routine. Start by slicing the bread into sticks, then proceed the usual way. The beauty of these sticks is that they can be dipped and dunked in whatever you wish – honey, maple syrup, or (OF COURSE) melted chocolate!

Pumpkin French Toast Rolls

Similar to the sticks from the previous recipe, these rolls are just like French toast stuffed with pumpkin. The best part is that they are baked in the oven until golden brown (about 10 minutes), which makes them much healthier than fried options. Once they are done, brush with melted butter and, instead of the classic cinnamon sugar, coat them in pumpkin pie spice. A perfect fall weekend breakfast idea!

french toast

French Toast Krispie Treats

Half granola, half krispie treat, made with browned butter and maple syrup – all your kids’ favorite snacks and sweets in one breakfast treat. The granola contributes texture, krispie cereal is there for a crunch, whereas the brown butter gives that specific “griddle” taste.


Apple Pie French Toast

Craving apple pie for breakfast but you’re too hungry to go through the process of making and baking? Here is a quick solution. This weekend breakfast treat is covered with a topping composed of apples in a caramel sauce along with candied walnuts. The caramel and apple combo is a classic you can’t go wrong with, whereas the walnuts bring some crunchy texture. Of course, with the decadent caramel present in the recipe, there is no need for syrup.



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