Use homemade zucchini bread to make zucchini bread French toast, a fun twist on a classic breakfast. Moist, flavorful, and best topped with confectioner's sugar and maple syrup!
Zucchini bread French toast is a fantastic way to use up those last few slices of applesauce zucchini bread, pumpkin zucchini bread, strawberry zucchini bread, or cranberry orange zucchini bread - any flavor works in this recipe!
All you need to get started is about 6 to 8 slices of zucchini bread, eggs, milk, vanilla, and cinnamon. Zucchini bread that's a few days old works best, as it soaks up as much custard as possible.
Top your zucchini bread French toast with a dusting of confectioner's sugar, maple syrup, fruit jam, or fresh fruit. It's perfect for breakfast or brunch, or a fun after-dinner dessert!
Ingredients and substitutions
- Zucchini bread - We used leftover slices of our strawberry zucchini bread and pumpkin zucchini bread recipes (pictured above), but any flavor of sweet zucchini bread works. Choose a bread that isn't too moist or crumbly, and looks like it will hold up to a few gentle flips in the skillet.
- Milk - We used whole milk, but any type of milk works, even dairy-free milk. Keep in mind that higher fat milk makes a creamier custard.
- Eggs - Eggs create the custard mixture that coats your bread slices, an essential part of making French toast.
- Vanilla extract - Adds depth of flavor to your custard mixture.
- Cinnamon - Adds warmth and depth of flavor to your custard mixture.
- Pinch of salt - Enhances the flavor of your French toast.
- Unsalted butter - Can be substituted with ghee if desired.
Best egg/milk ratio for French toast
For this recipe, we used ¾ cup of milk with 3 large eggs, or 1 egg for every ¼ cup of milk. This ratio coats about 2 slices of bread for every ¼ cup of milk and 1 egg used.
For us, this coated about six slices of thick zucchini bread. How many slices you can coat depends on how dry your zucchini bread is, as well as how thick/wide your bread slices are.
How to prevent soggy French toast
- If your zucchini bread is still very moist, toast your slices (lightly) in a toaster oven or toaster before beginning. This dries the bread out, making more room for your custard to soak in.
- Don't let your bread slices soak in the custard too long. Coat the first side, flip, coat the second side, then transfer to your preheated skillet.
- Cook your French toast low and slow in a non-stick pan. Too high of heat will brown the outside before the inside has set, making the inside soggy.
- Don't use too-thick bread. If your bread is thicker than about 1 inch, it won't cook through in the center. Anywhere around ¾" to 1" is ideal.
- Preheat your pan, so it's ready to start cooking your French toast immediately. This helps create crisp edges and starts cooking the custard immediately.
What to serve with French toast
Looking for topping ideas for your zucchini bread French toast? Here are a few of our favorites:
- Confectioner's sugar
- Maple syrup
- Fresh fruit, like strawberries and blueberries
- Whipped cream
- Strawberry jam (or your favorite flavor)
- Peanut butter
French toast also pairs well with savory breakfast items, like:
- Scrambled eggs
- Smoked salmon
Zucchini Bread French Toast
- 6 slices zucchini bread, about ¾" to 1" thick
- ¾ cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons unsalted butter
- In a shallow dish, whisk together custard ingredients: milk, eggs, vanilla, cinnamon, and salt.
- Preheat a nonstick skillet over medium to medium-low heat and add 1 tablespoon of butter and allow to melt.
- Dip three slices of zucchini bread (or however many slices will fit into your skillet at once) into your custard mixture. Once coated on the first side, flip, and coat the second side. Lift, shake excess custard off, and transfer into your preheated skillet in a single layer.
- Cook bread slices until golden brown and crisp, then flip to cook second side. If bread is browning too quickly, turn heat down slightly to allow the center to cook through. Transfer to a plate and lightly cover to keep warm. Repeat with remaining bread slices.
- Serve with a dusting of confectioner's sugar, maple syrup, and/or fresh fruit.
- Use a sweetened zucchini bread that is a few days old for best success. Or, lightly toast your zucchini bread to dry it out a bit before beginning.
- Use a zucchini bread that isn't crumbly or falling apart, and looks like it can handle a few gentle flips in a skillet.
- To prevent soggy zucchini bread - don't leave it soaking in the custard mixture for too long. Dip to coat each side, then transfer to your preheated skillet. Too high of heat will cook the outside before the centers set, so use a medium-low heat if needed and cook low and slow.