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French Toast Sandwich


"A twist on the traditional French toasts with a little vanilla custard, confectioners' sugar, and whipped cream topped with fruit. Excellent for tea parties."
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46 m servings 166 cals
Original recipe yields 8 servings (8 sandwiches)

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  • Prep

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  1. Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
  2. Heat 1/4 inch of oil in a large saucepan over medium heat.
  3. Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
  4. Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
  5. Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 166 calories; 6 g fat; 24.5 g carbohydrates; 4 g protein; 52 mg cholesterol; 123 mg sodium. Full nutrition

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Read all reviews 3
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While mine is not assembled to reflect a sandwich look, I did enjoy this recipe. I think next time I make this I'll make my own custard as opposed to using custard powder. I did reduce the oil a...

This was a fun twist on french toast and the flavor was good. I used my custard recipe that I fill cakes with and it was a nice balance with the french toast.

These make very pretty little snacks. Don't expect to eat them as finger food, a fork is required. I used 'Bird's Custard powder, a British staple. I mix the custard powder & sugar with a lit...