When I was little girl, I used to spend a lot of weekends at my grandmother’s house. She is an amazing cook, and I have learned many things about good food and easy entertaining from her. One thing that I remember is that she always had little parchment paper logs of butter in her refrigerator at all times. At the time, I did not know that they had a fancy name, compound butter. All I knew was that she could make the most garlicky and wonderful garlic toast at a moment’s notice. That garlic bread inspired me to play around with making compound butters.

Compound butters can be sweet or savory. I make both types often, and find that it is a useful way to use up herbs or citrus that are about to spoil. I keep them in the freezer, and use them to top grilled vegetables, fish, chicken and even pasta. It is nothing more than softening butter, and adding in whatever you like to flavor the butter. Spread the butter mixture onto parchment paper, or plastic wrap, and roll into a log shape. Twist the ends, and chill until firm. Easy as that.

When the mood strikes to make French toast, I want to make the most flavorful and decadent French toast imaginable. To achieve this, I start by making a sweet version of compound butter. This one happens to have honey, cinnamon and beautiful flecks of vanilla bean running through it. The French toast has lots of flavor from brandy and orange zest. When the French toast is golden and brown, I put a generous slice or two of the honey butter on top. A sprinkle of powdered sugar if I am feeling fancy, and pure maple syrup. Your friends and family will feel spoiled by this breakfast, and they will not have to know how easy it was to make.

Honey Vanilla Bean Butter
By Bree


1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup honey
1/2 cup powdered sugar
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 vanilla bean, seeded


Using an electric mixer, beat the butter, honey, sugar, cinnamon, salt and vanilla together until smooth.

Dollop the mixture onto parchment paper in a log shape. Roll the paper tightly and twist the ends to seal. Chill in the fridge for at least 2 hours.

French Toast


4 eggs
1 cup whole milk
2 tablespoons brown sugar
1 teaspoon cinnamon
pinch salt
1/2 cup brandy
zest of one orange (or lemon)
4 slices French bread, sliced into 1-inch slices
2 tablespoons butter
2 tablespoon vegetable oil


Whisk together eggs, milk, brown sugar, cinnamon, salt, brandy, and zest. Dip the bread slices into the egg mixture to coat.

Heat a large skillet to medium heat. Melt butter and oil together. Add bread and cook for about 2 minutes on each side. The french toast should be golden brown. Serve immediately with a generous slice of honey butter and pure maple syrup.

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12 thoughts on “French Toast with Honey Butter

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  1. Made your honey butter this morning and it is INCREDIBLE!! Thanks for a delicious recipe!

  2. I tried your French Toast with Honey Butter recipe this morning and it was PERFECT!!! I never used french bread to make french toast, but now I know why they call it ‘french toast’…lol! The butter was AMAZING with the french toast! This was a very impressive breakfast! I’ll be blogging (bragging) about it tomorrow in my food blog! Thanks for this gem of a recipe!

  3. Angie Seaman said:

    I have no words for how amazing this is. It’s incredible. I admit I was kind of afraid it would be really greasy with all the fat in the pan…it didn’t look that good when the first side was cooking. But when I flipped it to that golden brown…wow.

    I can’t wait to make it for friends. I didn’t have brandy so I used Cointreau…out of this world. It was so good I forgot to take pictures so that I can blog about it and show it off on Pinterest. Guess I’ll have to make it again!

  4. Dawn said:

    I made this and it was amazingly good! I did have a question with the recipe as it only calls for 4 slices of french bread and I could of made 10-12 slices.

  5. realbutter said:

    Hi Dawn,

    Glad you enjoyed it! The bread will absorb more liquid the longer you let it sit in the batter. But if you have extra batter, why not make a few extra slices?

  6. Beckie Bergeron said:

    Fabulous! Loved the flavor profiles and a nice change from my standard french toast.

  7. D. Bishop said:

    I’m not an alcohol drinker, so I substituted heavy cream for the brandy, and it worked perfectly!!!

  8. mis7up said:

    I didn’t make the French Toast recipe on here but I did make the butter….and the butter is why I’m leaving a comment. Totally awesome 😉 Have made it half a dozen times already this month of April 😉 My kids just get excited when they know there is some waiting in the refrigerator. And pull out a slice of bread and go to town with it. It’s just pure heaven! TY

  9. Joey K said:

    I made the butter and used it on sweet potatoes. Oh My Goodness so very very good.

  10. Linda Lea Larson said:

    Awesome! So much better than just using syrup or jam. The butter completed the French Toast with finesse and deliciousness.

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