Cuban Bread French Toast*

Cuban Bread French Toast (recipe via

Are there certain things you don’t cook yourself — but you order all the time at restaurants? French Toast is one of those things for me. I am the self appointed queen of pancakes (self appointed means that I told Jorge to call me the Queen of Pancakes and he said ok). I feel completely comfortable whipping them up anytime, anywhere. For example, there are 12 different pancake recipes on this blog already!

However, I am not as comfortable with French Toast. I can make it…just not as good as I can get in a restaurant. Then I learned the secret — stale bread. Apparently EVERYONE knew that you had to use stale bread to make good restaurant style french toast, except me. I had no idea!

I found out the – not so secret – stale bread tip from a girl I overheard talking on her phone. She was complaining about wanting french toast, but not wanting to wait for the bread to go stale. I had a total AH-HA moment in the middle of Publix. I immediately turned to my friend Google and found out that stale bread = prefect french toast. Who knew?! Well, apparently every one but me knew. ;-)

Cuban Bread French Toast (recipe via

Now that I know the secret to the prefect French Toast, there is no stopping me! And for my first recipe, I really wanted to recreate a Cuban Bread French Toast I had in Miami about 4 years ago.

I haven’t been able to find a Cuban Bread French Toast near me and am really excited to finally be able to have it without having to drive 5 hours to Miami! If you like regular french toast and you like cuban bread, you will for sure love the combination of the two.

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Cuban Bread French Toast

Yield: 4 servings


1 cup half-and-half
3 large eggs
2 tablespoons honey
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
8 (1-inch) slices day-old/stale cuban bread
4 tablespoons butter
powdered sugar and maple syrup for serving


In a large bowl, whisk together the half-and-half, eggs, honey, vanilla extract, cinnamon and salt.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick skillet.

Dip bread into mixture, allow to soak for 20 seconds on each side, and then place in skillet.

Cook 2 slices of bread at a time in the pan and cook until golden brown, approximately 2 to 3 minutes per side. Repeat with all 8 slices.

Serve immediately with powdered sugar and/or maple syrup.

loosely inspired by Alton Brown

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33 Responses to “Cuban Bread French Toast”

  1. 1

    Averie @ Averie Cooks — August 26, 2013 @ 3:36 am

    Stunning photography. Whoa. That pour shot, the tack sharp clarity. Just so beautiful! And I bet it tastes great too :) pinned!

  2. 2

    Tieghan — August 26, 2013 @ 8:50 am

    Whoa baby!! This is incredible and the photos are awesome! Wishing this was in front of me know!

  3. 3

    Stephanie @ Girl Versus Dough — August 26, 2013 @ 10:11 am

    That photo is making me drool. EVERYWHERE. I gots to try this!

  4. 4

    Beth — August 26, 2013 @ 11:52 am

    I would kill for some cuban bread…… I have seriously considered a weekend trip from my home in STL back to where we lived in Boca Raton just for some good cuban food….. If you have a recipe for cuban bread, i know i would totally love it! :)

  5. 5

    Ashley Bee (Quarter Life Crisis Cuisine) — August 26, 2013 @ 1:43 pm

    I love French toast. Every which way. This looks great!

  6. 6

    Auntiepatch — August 26, 2013 @ 1:44 pm

    Ummmm…..what is cuban bread?

    • Jessica replied: — August 28th, 2013 @ 4:48 pm

      A delicious white type of bread that originally comes from Cuba. We get it fresh here in Florida from the Cuban bakeries.

      You can read about it here:

  7. 7

    Katrina @ Warm Vanilla Sugar — August 26, 2013 @ 2:58 pm

    I gotta get me some cuban bread! Daaaaang!

  8. 8

    Stacey — August 26, 2013 @ 3:35 pm

    I adore French Toast, and these photographs are phenomenal.

  9. 9

    Julius @ Droolius — August 26, 2013 @ 5:45 pm

    Great photos and awesome use of Cuban bread! I love French Toast!

  10. 10

    Angelyn @ Everyday Desserts — August 26, 2013 @ 6:29 pm

    Can this please be my breakfast tomorrow morning? This looks AMAZING!

  11. 11

    Kiran @ — August 26, 2013 @ 8:43 pm

    Wow!! I love the “pour” shot! Makes it all more tempting to grab a fork and dig in!!

  12. 12

    Courtney @ BakeMeBetter — August 26, 2013 @ 8:55 pm

    My husband makes maple syrup so I am particularly interested in your breakfast posts. This looks incredible. I love how you make syrup look so good! Please tell me you are eating REAL maple syrup!!

  13. 13

    Joanne — August 26, 2013 @ 9:25 pm

    I”ve never made myself French toast either! My mom’s was always so good I can’t imagine being able to have it compare. I’m glad I know the stale bread secret though so that when I do attempt it, it will be the perfect texture!

  14. 14

    Renee @ Awesome on $20 — August 27, 2013 @ 1:59 am

    Is it dumb that I don’t know what Cuban bread is? We don’t have many Cubans in Hawaii.

  15. 15

    Tina | My Life as a Mrs — August 27, 2013 @ 12:28 pm

    holy YUM!!! and apparently that makes 2 of us that didn’t know the stale bread trick! ;) Mike has been wanting me to make a Guava and Cheese stuffed french toast and I’m thinking this would be the PERFECT base for it (never thought to use Cubano bread!). Done & Done.

  16. 16

    Nicole @ Feeding This Family — August 28, 2013 @ 10:54 pm

    You are NOT the only one who didn’t know about the stale bread. Heck I always thought the secret was a thick eggy dough like challah.

  17. 17

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  21. 21

    yeng — September 4, 2013 @ 6:04 am

    what exactly is “1 cup half-and-half” sorry for not knowing

  22. 22

    Nutmeg Nanny — September 4, 2013 @ 7:23 pm

    Oh my word, this is one dreamy breakfast :) I’m loving this!

  23. 23

    ErinsFoodFiles — September 17, 2013 @ 9:57 am

    OMG. I need this huge stack!

  24. 24

    Amanda Juneau — September 21, 2013 @ 11:38 pm

    I love to cook but have never made French toast before (crazy I know!) and my husband has been asking me to make it for months. I saw this recipe and knew I had to try it, and let me tell you…a huge hit! I was afraid a full tablespoon of vanilla would be a little overpowering but it was perfect. I will definitely be making this again (and again). Thank you for sharing!

  25. 25

    Megan {Country Celaver} — September 27, 2013 @ 9:43 am

    I can’t even handle this right now. Seriously, my bran cereal is crying inside my tummy right now. This wins hands down.

  26. 26

    Adele — September 27, 2013 @ 11:27 am

    Jessica, this looks AMAZING! Have you ever made Bread Pudding with this Cuban bread? Is there any other bread you recommend if we can’t get Cuban bread? I may have to hunt down some bread and make them tomorrow!

    • Jessica replied: — October 3rd, 2013 @ 1:31 pm

      I have not, but cuban bread pudding is definitely on my “to make” list!! :-)

  27. 27

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  28. 28

    vicki — February 8, 2014 @ 7:22 am

    This looks scrumptious ! I’ve discovered another secret to great French toast along with stale bread. You might want to try instead of 3 eggs, 1 egg and 2 egg yolks. Eliminating some of the egg whites gives a better flavor. I think I came across this idea on an episode of American Test Kitchens.

  29. 29

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