Princess Di's French Toast

A Royal Spin On French Toast

This French toast reportedly came from Diana’s kitchen, and the technique is what makes it different. Instead of soaking plain bread in custard, you toast the egg bread first, spread it generously with softened cream cheese, then dip the assembled stack in vanilla-cinnamon egg.

The pre-toasting matters. It firms up the bread enough to handle the custard without falling apart, and it sets up a textural contrast: shatter-crisp edges, a tender custard layer, and a tangy cream cheese center that softens just slightly under the heat.

The two-skillet flip is another smart move. By transferring the toast partway through cooking, you get fresh butter on the second side without scraping browned bits off the pan and into your beautiful golden crust.

Chef Tips

• Soften the cream cheese fully. Cold cream cheese tears the toasted bread when you spread it.
• Soak the bread on each side for 20 to 30 seconds. Too quick and the inside stays dry, too long and it goes mushy.
• Cook over medium heat. Higher and the egg burns before the inside warms through.
• Use day-old bread if you have it. Slightly stale slices absorb the custard better than fresh.
• Keep finished pieces warm in a 200F (95C) oven on a wire rack while you cook the rest.

Variations

• Layer thin-sliced strawberries or banana between the cream cheese for a stuffed version.
• Add a tablespoon of orange zest to the cream cheese for a citrus pop.
• Drizzle with warm berry compote or honey instead of maple syrup.