Recipes: Foie Gras French Toast

Foie Gras French Toast

A gourmet take on a breakfast classic
  • Foie Gras French Toast
  • Foie Gras French Toast
Take breakfast in bed to new heights with this French feast--thick slices of brioche are doused in egg and perfectly cooked until they’re baked and browned, making them an ideal vehicle for a heaping of Trois Petits Cochon Bloc de Foie Gras. This silky mousse is a delicious and refined pate, bursting with flavor from the addition of Sauternes wine. Top it all off with cherry confit for a mouthwatering bite of sweet, buttery decadence.

Foie Gras French Toast
A gourmet take on a breakfast classic
  • Prep Time : 15 min.
  • Cook Time : 30 min.
  • Total Time : 45 min.
  • Makes 6


  • 1 Brioche Pullman Loaf
  • 2 cups Milk
  • 2 cups Heavy Cream
  • 5 Whole Eggs
  • 1 teaspoon Vanilla
  • 1 tablespoon Kirsch
  • 1/4 cup Sugar
  • 1/2 teaspoon Kosher Salt
  • 6 tablespoons Butter
  • 1/4 cup Cherry Confit
  • 2 tablespoons Confectioner’s Sugar
  • 6.5 oz. Trois Petits Cochon Bloc de Foie Gras, at room temperature
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  1. Begin by mixing the milk, cream, eggs, vanilla, kirsch, sugar, and kosher salt together in a medium bowl to make the custard.
  2. Then slice the ends off of the brioche Pullman, and cut it into six equal portions.
  3. Lay the brioche slices into a casserole dish and pour the custard mixture over top. Let soak for at least 10 minutes, flipping the bread halfway through.
  4. Preheat the oven to 350F.
  5. In a large pan or cast iron skillet, heat two tablespoons of the butter over medium-high heat until it begins to foam. Place as many of the brioche slices as possible into the pan and cook until golden brown on one side, about 4 minutes, then flip and cook on the other side for another 3 to 4 minutes.
  6. Once browned, place the toast onto a parchment lined sheet tray. Continue to cook the other slices until all are brown.
  7. Bake the French toast in the oven for 10 minutes at 350F to cook the center through.
  8. Once baked, garnish the toast with a couple slices of the foie gras, and some of the cherry confit.
  9. Sprinkle the toast with the confectioner’s sugar.

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