Salted Coffee and Caramel French Toast

Best made with Coffee Salt

Serving Size:4 


  • 1 teaspoon of Summa Salt’s Coffee Salt
  • 8 slices of thick-cut bread (such as brioche or challah)
  • 4 large eggs
  • 2 cups whole milk
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • Butter, for cooking
  • 1 tablespoon of butter, melted
  • Caramel sauce, for serving
  • Powdered sugar, for dusting (optional)


  1. Preheat the griddle: Preheat a griddle or large skillet over medium heat. Meanwhile, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and 2 tablespoons of  Summa Salt’s Coffee Salt in a shallow dish. Melt 1 tablespoon of butter and add to the add mixture. 
  2. Soak the bread: Dip each slice of bread into the egg mixture, ensuring both sides are well-coated but not overly saturated. Cook the French toast: Melt a knob of butter on the preheated griddle or skillet. Place the soaked bread slices onto the griddle and cook for 2-3 minutes on each side or until golden brown and cooked through. Spoon excess batter directly on the bread once the slice is on the skillet to capture the most flavor possible.
  3.  Work in batches depending on the size of your griddle or skillet. Add more butter to the pan as needed between batches.
  4. Keep warm: As you finish cooking each batch of French toast, transfer them to a baking sheet and keep them warm in a preheated oven set to 200°F (95°C) while you cook the remaining slices.
  5. Serve: Arrange the cooked French toast slices on serving plates. Drizzle generously with caramel sauce and sprinkle with a few hearty cracks of Coffee Salt for an extra pop of flavor. Taste test and ad more powdered sugar or Coffee Salt to your liking.  Dust with powdered sugar if desired.


Serve warm and immediately. Enjoy with a caramel coffee!