This creation is inspired by Sysco Portland Kitchen by Chef Tse

If this French toast showed up on a café menu, it would be the dish everyone points at and says, “We have to try that.” Thick-cut toast, soaked in a vanilla custard, hits the griddle until golden, then gets finished with a drizzle of syrup and a crown of chewy tapioca boba. It’s brunch comfort with a playful twist—and it looks as good on the table as it sounds on the menu.

We’re using our O’s Bubble Open-Eat Boba so you get café-quality texture in just a second. Whether you’re treating Christmas guests or just enjoying a slow morning with your family, this Open-Eat boba French toast is surprisingly easy to pull off.

Ingredients:

  • O’s Bubble Open-Eat Boba
  • 4 large eggs
  • 2/3 cup milk (160 ml)
  • 1/4 cup all-purpose flour (30 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract (5 ml)
  • 8 thick slices bread

 

How to make:

 

STEP 1

Preheat the pan: Preheat the griddle to 350°F (about medium heat) or heat a skillet over medium heat. Lightly grease with butter or oil.
STEP 2
Make the batter: In a blender, add the eggs, milk, flour, sugar, salt, cinnamon, and vanilla. Blend until smooth.
STEP 3 
Coat the bread: Dip the bread slices into the batter, dredging them well on both sides, and place them on the hot, greased griddle or skillet.
STEP 4
Cook the French toast: Cook for a few minutes, until the bottom of the bread starts to turn golden brown. Flip and cook the other side until golden and cooked through.
STEP 5
To Finish
Serve with boba: Transfer the French toast to a plate. Gently place O’s Bubble Open-Eat Boba over the top, then finish with syrup and a sprinkle of powdered sugar if desired. Serve warm.

Ingredients & How to make