Focaccia French Toast & Berries Recipe
cinnamon crisp focaccia, fresh berries, & house-made manzanilla tea syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Focaccia & Custard
Cinnamon Sugar (for crisping)
Berries
House-made Manzanilla Tea Syrup
Garnish & Serving
Method
Focaccia & Custard
- 1
Make the custard
In a shallow wide bowl or baking dish that will hold a slice of focaccia flat, whisk together 4 large eggs, 1.5 cups whole milk, 0.5 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until smooth and homogenous.
- 2
Prepare the focaccia
If your focaccia is very fresh and soft, slice horizontally to form about 3/4-inch-thick slices and allow to sit uncovered for 20–30 minutes to dry slightly (or toast briefly). To assemble: working with one slice at a time, briefly submerge each slice into the custard — you want it saturated but not falling apart: dip 6–8 seconds per side for day-old focaccia. Let excess custard drip back into the bowl.
- 3
Cook the French toast
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon unsalted butter. When butter foams, add 2–3 custard-dipped focaccia slices without crowding. Cook 3–4 minutes until golden on the first side; add remaining 1 tablespoon butter around the slices, flip, and cook 2–3 more minutes until set and browned. Repeat with remaining slices, keeping finished pieces warm on a baking sheet in a 200°F (95°C) oven if needed.
Cinnamon Sugar
- 4
Make the cinnamon sugar and crisp the focaccia
While the first batch cooks, mix 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl. When a slice is nearly finished on the second side and still hot, remove it to a plate and brush the top lightly with a little melted butter or press a knob of hot butter into the surface, then sprinkle an even layer (about 1 tablespoon) of the cinnamon sugar onto the top. For a crisped finish, either return the sugared side to the warm skillet for 30–60 seconds to caramelize (watch closely so it doesn't burn) or place the sugared slices under a hot broiler for 1–2 minutes until the sugar melts and forms a golden crisp.
Berries
- 5
Macerate the berries
In a medium bowl, combine 2 cups mixed berries with 1 tablespoon granulated sugar, 1 teaspoon lemon zest, and a pinch (1/8 tsp) fine sea salt. Gently toss to coat. Let sit at room temperature 10–12 minutes so the berries release juices but still hold shape. Stir gently before serving.
House-made Manzanilla Tea Syrup
- 6
Brew the syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat, add 3 manzanilla (chamomile) tea bags, and steep, covered, for 8–10 minutes to extract a floral, tea-forward flavor. After steeping, remove and discard the tea bags, stir in 1 tablespoon fresh lemon juice, and let the syrup cool slightly. Transfer to a jar and refrigerate if not using immediately. The syrup will thicken as it cools; rewarm slightly before serving if desired.
Garnish & Serving
- 7
Assemble the dish
Place 1–2 crisped focaccia French toast slices per plate (2 slices per person if serving 4). Top with a generous spoonful of macerated berries. Drizzle 1–2 tablespoons of house-made manzanilla tea syrup over the toast and berries (adjust to taste). Dust lightly with powdered sugar if using and tuck 1–2 mint leaves beside the berries for color and freshness. Serve immediately while toast is warm and crisp.
