Bear Claw French Toast
Transform your breakfast routine with this decadent Bear Claw French Toast recipe, where day-old bear claw pastries are given a second life as the ultimate sweet and savory morning indulgence. Using the buttery, flaky layers of these almond-studded pastries as the base, this dish is soaked in a luscious custard mixture of eggs, milk, cream, vanilla, and warming spices like cinnamon and nutmeg before being cooked to golden perfection. Each slice boasts a crispy caramelized exterior and a soft, flavorful center, making it a show-stopping centerpiece for any brunch table. Finished with a sprinkle of powdered sugar and drizzled with maple syrup, this quick and easy recipe, ready in just 30 minutes, is a creative twist on classic French toast that will wow family and guests alike. Perfect for weekends or special occasions, this dish elevates humble leftovers into a gourmet treat.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 pieces Bear claw pastries (stale or day-old preferred)
- 4 pieces Large eggs
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 2 tablespoons Granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 2 tablespoons Butter (for cooking)
- 2 tablespoons Powdered sugar (for garnish)
- 0.5 cups Maple syrup (optional, for serving)
Instructions
Slice each bear claw pastry in half horizontally to create thinner layers. This makes them easier to soak and cook evenly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until fully combined.
Place the sliced bear claws into a large, shallow baking dish. Pour the custard mixture evenly over the pastries, ensuring they are well coated. Let them soak for 10 minutes, flipping halfway through to ensure both sides absorb the mixture.
Preheat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter.
Carefully lift each soaked bear claw slice out of the custard, allowing excess liquid to drip off, and place it on the hot skillet or griddle.
Cook the bear claw slices for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning, and add the remaining butter as needed for additional batches.
Transfer the cooked bear claw French toast to a serving platter. Dust with powdered sugar and serve warm with maple syrup, if desired.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 54.8 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
