Tsoureki French Toast

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IMG_0308-001There was a time when I used to skip breakfast – have an orange juice, coffee and a smoke then just wait for lunch. Those days are long gone – cut the smokes, I have at least some toast in the morning, add fruit and some Greek yogurt where I can.

One thing I’ve never dropped from my lifestyle is the weekend big breakfast of bacon  and eggs, sometimes Eggs Benedict or an omelet and of course, French Toast. French Toast is where you dunk sliced bread into an egg/milk mixture then fry in  buttered pan until golden and crisp on both sides. Maple syrup is drizzled on top and enjoy.IMG_0287

Today’s French Toast is made using Tsoureki, a Greek Easter bread that often contains spices like mastiha, mahlepi, citrus zest and sometimes cardamom. It looks like challah bread but Tsoureki is definitely sweater, more aromatic – more flavourful.

Our family always makes lots of Tsoureki for Easter (Orthodox Easter was on May 5th this year) for ourselves and to give away to family and friends. We still have some as we enjoy Tsoureki for breakfast throughout the year.

Even if you can’t find Tsoureki at a Greek bakery, this egg/batter mixture will still impress when using regular sliced bread. The combo of orange juice, zest, cinnamon and vanilla will captivate you as soon as the toast hits the pan. Finish off with honey or maple syrup and a dusting of icing sugar and prepare to eat French toast like you’ve never had before!IMG_0302

Tsoureki French Toast

(serves 4)

3 large eggs

3 Tbsp. sugar

3/4 cup whole milk

zest and juice of 1/2 orange

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

8 slices of Tsoureki (Greek Easter Bread), cut into 1/2 inch slices

approx. 4 Tbsp. of butter (for frying French toast)

  1. In a large shallow bowl, add cracked eggs, sugar, milk, zest and orange juice, vanilla and cinnamon and beat/whisk well. Place a large non-stick skillet on your stovetop over medium heat and add the butter. Meanwhile, dip the Tsoureki  into the egg mixture and push the slices into the mixture to soak in for a minute.
  2. Cook in the pan  for 2-3 minutes a side in batches and repeat with remaining Tsoureki slices (I recommend keeping the French toast warm in a pre-heated 250F oven).
  3. Top with Greek honey or maple syrup and a dusting of icing sugar.




© 2013,
Peter Minakis

. All rights reserved.

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6 Comments for “Tsoureki French Toast”

Marianne Kraaijeveld


Good Afternoon !

Dear Peter,

First of all: thank you for all your wonderful recipes !
I really appreciate them.
Unfortunately I only found out today,that I can respond too :-(
Just want to tell you, that I am happy to hear you have changed
your life style.
I skipped the cigarettes too,and start to eat Greek joghurt with fresh fruits from Crete (were I live)
Plus fresh pressed oranges and 1 lemon a day.
I never have felt so well in my life.
One more time: thank you.
Have an amazing new week.


Steve Vlahogiannakos


Hey Peter,
I love the fantastic dishes with recipes that you keep showcasing. Its good to see that their is still passion about our Greek cuisine.
Keep them coming and keep up the great work!!!
Thank you,



EXCELLENT!!!! Sunday brunch with the entire family!!! Simply delicious, thank you Peter!