Floridian French Toast Recipe

Welcome, I’m so happy to be here sharing my Floridian French Toast Recipe with you today, and I honestly had so much fun developing this one.

There’s something about French toast that makes me instantly slow down, breathe deeper, and feel a little nostalgic.

Maybe it’s because it’s one of those breakfasts that always feel a tiny bit fancy even though it’s so simple.

Maybe it’s because the smell of custard-soaked brioche sizzling in butter feels like weekend comfort.

Or maybe it’s just because I love Florida and all the sunshine flavors that come with it.

Whatever it is, this Floridian French Toast recipe brings all that warmth together in one big cozy plate.

Inspired by the references you gave me—with the classic brioche style from Carol, the tropical fruit style from First Watch, and that citrusy brightness from the Florida casserole version.

I created a long-form article that feels like standing in your kitchen on a sunny morning with fruit on the counter and a warm pan on the stove.

Hi, My Name is Dipendra Kumar. I like making food and writing food recipes. Food is basically dependent on ingredients.

Floridian French Toast Recipe

When I set out to combine the three styles of Florida French toast from your reference pieces, I didn’t want to just copy any of them.

I wanted to create a version that actually feels like Florida mornings—bright but soft, sweet but fresh, comforting but still kinda tropical.

And honestly, this version came together most naturally because the flavors from each reference fit together like they were meant to be.

French toast, at its heart, is simple. There’s bread, eggs, milk, and maybe a little cinnamon or vanilla if you’re feeling fancy.

But the Florida twist turns it into something more sunny and colorful.

When I first tasted French toast topped with banana, strawberry, and kiwi, it instantly reminded me of my childhood mornings visiting small breakfast cafés near the coast.

Everything came with fruit, even the things that didn’t need fruit, but in a good, fresh, breezy way.

And I think that’s the best way to describe this recipe: breezy. Even though the article is long and I’m chatting with you through each step, the actual cooking feels easy and calm.

You won’t be rushing. French toast never lets you rush.

Why This French Toast Feels (Floridian)

When I say Floridian, I’m not talking about theme parks or palm trees. I’m talking about real Florida mornings,

the winter strawberry season, when the markets are full of bright red berries, the citrus groves that perfume the air,

the little beach cafés with fruit-covered plates, and that feeling of sunshine warming your shoulders even when the breeze is cool.

This French toast captures all that. It starts with brioche, because brioche is basically magic.

Thick, buttery, eggy, and soft enough to soak up custard while still holding its shape. It browns beautifully in butter and puffs ever so slightly when it hits the warm skillet.

Then comes the custard. I keep mine simple but full of flavor: eggs, half & half, brown sugar, cinnamon, vanilla, and a touch of fresh orange zest.

That zest is really the nod to Florida for me. It doesn’t make the toast taste like orange-flavored bread.

It just brings a gentle brightness that lifts the whole dish.

Now the toppings—the fun part. Banana slices, ripe sliced strawberries, and juicy kiwi bring sweetness, acidity, and a colorful tropical personality.

I sometimes think French toast feels too heavy if the toppings don’t balance things out, but these fruits really do.

They lighten the experience without removing that cozy brunch feeling.

You can add maple syrup too, but honestly, if your fruit is sweet and ripe, you barely need it.

Ingredients Overview

I love taking a moment to appreciate the ingredients before I cook because it helps me understand how each one plays a role. And French toast is a recipe where each ingredient truly matters.

Bread:
I use one-inch slices of brioche. It soaks well, fries beautifully, and keeps a soft, creamy middle.

Eggs:
They’re the backbone of the custard. Fresh eggs make all the difference.

Half & Half:
It gives richness without being too heavy. Whole milk works too, but I like the silkiness half & half provides.

Vanilla + Cinnamon:
They bring warmth and bakery vibes to the custard.

Brown Sugar:
I prefer this over white sugar here because it caramelizes slightly and smells like cozy mornings.

Orange Zest:
Just a touch. It makes the entire flavor feel sunny.

Butter:
Essential for frying. Butter gives the slices their golden, crisp edges.

Fresh fruit:
Bananas for creaminess
Strawberries for brightness
Kiwi for tang

Each fruit brings its own personality to the plate.

Ingredients Table

Amount	Unit	Name	Notes
4	slices	Brioche bread	1-inch thick slices
2	large	Eggs	beaten
1	cup	Half & half	or whole milk
2	tbsp	Brown sugar	packed
1	tsp	Cinnamon	ground
1	tbsp	Vanilla extract	pure vanilla
1	tsp	Orange zest	fresh, optional
2	tbsp	Butter	for cooking
2	medium	Bananas	sliced
1	cup	Strawberries	hulled + sliced
1	whole	Kiwi	peeled + sliced
optional	—	Maple syrup	for serving
optional	—	Cinnamon sugar	for sprinkling

Equipment

• 1 mixing bowl
• 1 whisk
• 1 shallow soaking dish
• 1 nonstick skillet
• 1 spatula
• 1 knife
• 1 large plate for serving

How to Make My Floridian French Toast

Here’s where the fun begins, because making French toast always feels like slow, cozy cooking.

I’m walking you step-by-step, like we’re in the kitchen together.

Step 1

I start by cracking the eggs into my mixing bowl and whisking them until they’re smooth. Then I add the half & half, brown sugar, cinnamon, vanilla, and that little hit of fresh orange zest.

I whisk again until everything looks creamy and well-blended. The custard smells like cinnamon and sunshine at the same time.

Step 2

Next, I pour this custard into a shallow dish. This helps the brioche slices soak evenly. I place the first slice in gently and let it sit for about 20–30 seconds before flipping. It should feel soaked but not falling apart.

Step 3

While the bread is soaking, I heat my skillet over medium heat. Once it’s warm, I add a small pat of butter. When the butter melts and starts to bubble softly, I know the pan is ready for the toast.

Step 4

I lift the brioche slice from the custard, letting the excess drip off for a second, and lay it into the skillet.

It sizzles a little—this is my favorite sound. I cook it for about 2–3 minutes until the bottom turns beautifully golden.

Step 5

I flip it carefully using the spatula. I always smile a little when I see that perfect brown color. Then I cook the other side the same way.

Step 6

I continue with the rest of the slices, adding a small bit of butter to the pan as needed so they brown evenly. Then I move the finished slices to a warm plate.

Step 7

While the toast rests, I prepare the fruit. I slice bananas into coins, strawberries into bright red slices, and kiwi into beautiful green crescents. Fresh fruit always smells extra sweet when it’s the final touch of a warm breakfast.

Step 8

Now the fun, final step. I place the warm French toast on the plate, pile the sliced fruit generously on top, and sprinkle a tiny bit of cinnamon sugar.

Sometimes I drizzle maple syrup, other times I skip it because the fruit is naturally sweet. Either way, the plate looks sunny and colorful, exactly like Florida mornings.

Tips From My Kitchen

One thing I’ve learned over the years is that French toast should never be rushed. A medium heat is always better than a high one because it gives the custard inside time to set while the outside becomes golden.

I also learned that brioche dries out slightly if left uncovered overnight, and actually makes even better French toast that way.

Another tip is to never add too much butter at once. A little at a time gives the best browning without burning. And always slice fruit fresh right before serving so it stays juicy and bright.

Variations You Might Love

I sometimes change up the fruit depending on what’s in season. Blueberries are amazing, peaches make the toast taste summery, and pineapple gives the dish a tropical vacation vibe. You can even sprinkle some toasted coconut if you want something playful.

Adding a spoonful of cream cheese between two slices and making a stuffed version is also something I enjoy when I feel a little indulgent.

The orange zest still fits beautifully with this variation.

What to Serve With Floridian French Toast

I love serving this toast with crispy bacon because the salty crunch complements the sweetness of the fruit.

A fruit salad makes the meal feel even more lively. And of course, a warm cup of coffee with a touch of cinnamon feels like the perfect companion.

If you’re hosting brunch, this toast pairs beautifully with eggs on the side so guests can have something savory and something sweet all in the same plate.

Storing & Reheating

If you have leftovers, you can keep the cooked slices in the fridge for a few days. To reheat, I always choose the oven over the microwave.

A few minutes at 300°F brings the crispness back without drying out the bread. Always add the fruit fresh after reheating.

Conclusion

I loved writing this Floridian French toast article because it mixes sunshine, comfort, and all the cozy flavors I love waking up to.

I hope when you make it, you feel the same warm little joy I do, even if your toast browned a bit too much or the fruit got messy. That’s part of the fun for me, and I hope it becomes part of the fun for you, too.

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