French Toast with Pinot Noir Syrup

Image source: Judit & Corina


Hello my lovely ladies. My apologies for being out of contact for a little while. I took a little hiatus while I figured out how to juggle my new life as a working Mum! (I am sure that many of you can relate what that means.) Fortunately, I have been able to keep up with my passion for cooking so I am bringing your a lovely recipe that the Fabulous Jane challenged me to make.

I do have a confession to make; I actually gathered all of the ingredients to make this dish a month ago…then drank the pinot! So a week later I got everything together again…then I drank the pinot. The next week again I got the fresh ingredients, and the Pinot…then I drank the pinot…so I do apologise as you could have been enjoying this so much soon if only I didn’t keep drinking the ingredients. We can all learn from my mistake – buy more than one bottle at a time!!!

Traditionally this would be a brunch dish. However I did it as our anniversary dessert. My lovely husband and I met 14 years ago this week and one of the first things I learned about him was he had a sweet tooth. So needless to say his comments on this dish were “this is the best French Toast I have ever tasted”. And with that I say enjoy and I promise less time between meals from now on.

French Toast with Pinot Noir Syrup

For French Toast:

8 slices of cinnamon raisin toast (bread) – about 1 inch thick slices
4 large eggs at room temperature
1/2 cup milk
1 tbsp Honey
Pinch of sea salt
3 tbsp unsalted butter (or more if needed)

For Topping:

3 tbsp icing sugar
1/3 cup Pinot Syrup
8 oz Raspberries
Zest of 1 Organic Lemon
4 Fresh Basil Sprigs

For a quick Pinot Noir Syrup:

Combine 1 cup Pinot Noir and 3 tbsp honey in a small sauce pan. Simmer over medium high heat for about 20 minutes or until reduced to about 1/3 cup. Add a sprig of basil then set aside to cool. Drizzle over the French Toast.



  • Preheat oven to low (120C)
  • In a large shallow bowl or baking dish whisk together eggs, cream, honey and salt until well blended.
  • Arrange the toast slices in a single layer and let the bread absorb some of the egg and cream mixture.
  • After 2 minutes gently turn each slice over and let it rest for 2 more minutes.
  • In the meantime in a large frypan melt one tablespoon of butter until foamy and hot
  • Cook the toast slices for 3 minutes on each side or until light golden brown
  • Transfer the slices to an ovenproof serving dish and keep it warm until all the remaining toast is cooked
  • To serve, arrange two slices on a large plate and dust with icing sugar, and drizzle with the Pinot Noir Syrup.
  • Decorate with fresh raspberries and a few basil leaves.

Bon appetite!