Name: Adorable Heart-Shaped French Toast
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Cuisine: French
Ingredients: 3 large eggs; 3/4 cup whole milk (or 1/2 cup milk + 1/4 cup cream); 1 tbsp granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; Pinch of salt; 6 slices of brioche or challah, cut into 3/4–1-inch slices; 1 tbsp butter; 1 tsp neutral oil

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This adorable heart-shaped French toast turns an ordinary morning into a small celebration with soft custardy centers and golden, lacy edges. I make this whenever I want a quick, feel-good breakfast for two — the shape makes it special without extra fuss. If you like playful breakfast ideas, you might also enjoy this festive pumpkin patch dirt cups as a complementary treat.

Why Make This Recipe

It tastes rich and comforting: a lightly sweet custard-soaked bread with warm cinnamon notes.
It’s visually charming — heart shapes make it perfect for birthdays, Valentine’s Day, or surprise weekend brunches.
It’s quick: about 10–15 minutes active cook time once the batter’s ready.
It’s flexible: swap bread, milk, or toppings to match dietary needs.
Personal insight: I love that one small cookie-cutter turns simple ingredients into a memorable plate that gets smiles from kids and adults alike; pair it with a savory bite like these bang bang chicken sliders for a brunch spread.

Recipe Overview

Prep time: 10 minutes (plus optional 10-minute soak for thicker slices)
Cook time: 8–12 minutes total (about 3–4 minutes per side on medium heat)
Total time: 20–25 minutes
Servings: 2–3 (6 heart pieces)
Difficulty: Easy
Method: Pan-fried on a skillet or griddle to get even browning and a tender interior. For best results use a nonstick or well-seasoned cast-iron skillet heated to medium (about 325°F surface).

My Experience Making This Recipe

I tested this recipe several times using brioche, challah, and thick-sliced white sandwich bread to compare results. Brioche gave the richest custardy interior, while day-old challah soaked evenly without falling apart. One discovery: letting cutter-cut hearts rest 5–10 minutes before cooking reduces crumbs and helps them hold shape.

How to Make Adorable Heart-Shaped French Toast

Start by whisking the custard: 3 large eggs, 3/4 cup whole milk (or 1/2 cup milk + 1/4 cup cream), 1 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt in a shallow dish. Cut six 3/4–1-inch slices of brioche or challah and press a 3-inch heart-shaped cookie cutter through each slice to create hearts. Heat a skillet over medium (aim for a surface temperature around 325°F) and add 1 tbsp butter + 1 tsp neutral oil. Dip each heart 5–10 seconds per side for thick bread (less time for sandwich bread), letting excess drip off, then cook 2–4 minutes per side until golden brown and cooked through. Keep finished pieces warm on a baking sheet in a 200°F oven while you cook the rest.

Expert Tips for Success

Use day-old or slightly stale bread (1–2 days old) so it soaks evenly without turning to mush.
Make a shallow custard (shallow baking dish) so hearts soak quickly and evenly — 5–10 seconds per side for 1-inch brioche is ideal.
Cook over medium (approx. 325°F). If the pan is too hot the exterior will burn before the center cooks. Use a probe thermometer; finished internal temp should be about 140–150°F.
Mix butter with a little oil (1:6 ratio oil:butter in the pan) to get flavor without burning the butter.
Use a thin metal spatula to gently lift edges and flip only once for best browning and minimal breakage.

You can also see a fun shaping idea similar in playfulness to my favorite purple gnocchi technique here: purple sweet potato gnocchi.

How to Serve Adorable Heart-Shaped French Toast

Classic: dust with powdered sugar, a drizzle of maple syrup, and fresh berries for color.
Extra decadence: top with whipped cream and a spoonful of homemade berry compote.
Brunch board: place hearts beside savory items, roasted vegetables, or the easy baked sweet potatoes with spinach and feta for contrast.
Presentation tip: stack two hearts slightly offset, add a mint sprig, and serve on a warm plate for a restaurant-style touch.

Storage and Reheating Guide

Refrigerate cooled leftovers in an airtight container for up to 3 days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat refrigerated pieces on a baking sheet at 350°F for 8–10 minutes to crisp the edges, or use a toaster oven for 4–6 minutes. From frozen, reheat at 375°F for 12–15 minutes, flipping halfway, until warm throughout. Avoid microwaving if you want to keep edges crisp; microwave only for 20–30 seconds as a last resort.

I often pair make-ahead meals with other easy sweets — I’ve found the flavor balance reminiscent of desserts such as this tofu-based cheesecake I tested: tofu cotton cheesecake.

Recipe Variations

Gluten-free: use firm gluten-free sandwich bread or make GF French toast with thick slices from a bakery-style GF loaf. Soak briefly to avoid falling apart.
Dairy-free / vegan: swap plant milk (soy or oat for body) and use a commercial vegan egg replacer or a blended silken tofu + 1 tbsp cornstarch for structure. Cook in oil instead of butter.
Stuffed hearts: spread a thin layer of cream cheese and jam between two heart slices, seal gently, then dip and cook for a stuffed French toast.
Savory twist: omit sugar, add 1/4 tsp salt and 1 tbsp chopped chives, and serve with smoked salmon or a fried egg.

Nutritional Highlights

Provides a good source of protein from eggs and calcium from milk when using dairy.
Portion guidance: one to two heart pieces per adult is a reasonable serving depending on appetite and sides.
Allergen note: contains eggs, dairy, and gluten unless adapted — see Variations for substitutes.

Troubleshooting Common Issues

Soggy inside: likely over-soaked or used fresh bread. Solution: use day-old bread and dip briefly (5–10 seconds). If using very thick slices, let them rest 5 minutes after dipping before cooking.
Burnt outside, raw inside: pan too hot. Lower heat to medium (325°F) and finish in a 200°F oven if needed.
Hearts fall apart: cutter may be crushing crumbs. Use a sharp metal cutter, press straight down once, and let cut pieces rest before dipping.

Frequently Asked Questions

Q: Can I prepare the batter the night before?
A: Yes. Whisk the eggs, milk, sugar, and spices, cover, and refrigerate overnight. Bring to cool room temperature for 10–15 minutes before dipping to ensure even cooking.

Q: What’s the best bread for a custardy interior?
A: Enriched breads like brioche or challah give the silkier, richer interior because of higher egg and butter content. Day-old slices perform better than fresh.

Q: How do I keep the heart edges from getting soggy?
A: Don’t over-soak and cook at a steady medium heat. Using a slightly higher heat for a short sear (then lowering to finish) helps form a crust that resists sogginess.

Q: Can I make these ahead for a crowd?
A: Yes — cook them, keep warm on a baking sheet at 200°F, or reheat from refrigerated/frozen per the Storage guide. For a large crowd, assemble cut hearts on trays and cook in batches, keeping finished pieces in the oven to stay crisp.

Conclusion

For another playful heart-shaped approach and step-by-step visuals, check out this charming Heart Shaped French Toast – Happy Hooligans post which inspired some of my plating ideas.