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Burrata French Toast with Balsamic Syrup

Burrata Brunch Recipe

Burrata French Toast with Balsamic Syrup

Cassy Vires
For best results, use day-old bread for this sweet-and-savory French toast. If you can’t find any, dry out fresh slices in a 300°F oven for 10 to 15 minutes. The balsamic syrup can also be made ahead—store it at room temperature for up to five days.
Servings 4


  • Balsamic Syrup:
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • French Toast:
  • 6 large eggs
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 2 cups whole milk
  • 4 tablespoons unsalted butter divided
  • 8 ½- inch-thick slices crusty bread
  • 1 8- ounce ball burrata cheese drained and quartered
  • Powdered sugar to garnish
  • Fresh blackberries to garnish


  • BALSAMIC SYRUP: Combine vinegar and maple syrup in a small saucepan. Cook over medium heat until thick and syrupy, about 15 minutes. Set aside.
  • FRENCH TOAST: Whisk together eggs, sugar, cinnamon, and salt in a large bowl until thoroughly combined. Add milk and whisk to combine.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Meanwhile, soak 2 slices of bread in egg mixture, turning to coat. Add soaked bread to skillet and cook until bottom is browned, about 3 minutes. Flip bread and continue to cook until browned on second side, about 3 minutes longer. Keep French toast warm while repeating with remaining butter, bread, and egg mixture.
  • Place 2 slices of French toast on each plate and top with 1 piece of burrata. Drizzle with balsamic syrup, dust with powdered sugar, and top with fresh blackberries. Repeat with remaining ingredients. Serve immediately.

Photography by Jennifer Silverberg

Cassy Vires

Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

2 thoughts on “Burrata French Toast with Balsamic Syrup”

  1. Susan Barlow says:

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