Ovaltine French Toast Recipe

Whisk wet ingredients

In a wide, shallow baking dish or bowl large enough to hold a slice of bread, whisk together the 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream (if using), 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk until smooth.

Incorporate Ovaltine

Sprinkle 1/2 cup Ovaltine powder over the liquid mixture. Whisk vigorously until the powder is fully dissolved and the custard is evenly colored. Let the mixture sit 2–3 minutes so remaining granules soften, then whisk again. Taste and adjust — if you want a stronger malt-chocolate flavor, add up to 1 additional tablespoon Ovaltine and whisk to combine.

Preheat and prepare

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt and foam. Keep the remaining 1 tablespoon butter nearby for the second batch. Reduce heat slightly if the skillet gets too hot.

Soak bread

Working 2 slices at a time, submerge a slice of bread into the Ovaltine custard for about 10–15 seconds per side for thick, slightly custardy French toast. For very thick or stale bread, soak up to 20–30 seconds per side, pressing gently so the custard penetrates but the slice stays intact. Let excess drip back into the dish.

Cook first batch

Place soaked slices into the hot skillet (butter should sizzle gently). Cook 3–4 minutes per side, or until a deep golden-brown crust forms and the center is set. Adjust heat to prevent burning — medium-low may be better if the exterior browns too quickly before the center cooks.

Cook remaining slices

Add the remaining 1 tablespoon butter to the skillet, swirl to coat, and cook the remaining soaked slices in the same manner. Keep finished slices warm on a baking sheet in a low oven (about 200°F / 95°C) while you finish the rest.

Finish and plate

Arrange 2 slices per serving on plates. Dust lightly with powdered sugar (about 1/2 tablespoon per serving) and sprinkle optional chocolate shavings or a pinch of extra Ovaltine for texture and flavor. Top with sliced bananas if using.

Serve with syrup

Serve immediately with warm maple syrup (about 2 tablespoons per serving) on the side or drizzled over the French toast. Enjoy while hot for the best contrast of crispy exterior and tender, chocolate-malted interior.