Transform your breakfast into something truly indulgent with this French toast topped with ashta cream, walnuts, honey, and cinnamon. The creamy richness of the ashta, combined with the crunch of walnuts and the sweetness of honey, turns classic French toast into an unforgettable dish. It’s perfect for a special occasion or just when you want to treat yourself to something extra special in the morning. With its warm cinnamon finish, this recipe is a comforting and elegant way to start your day.
This luxurious recipe is one of my 3 French Toast Recipes for Rotation, and it complements the other two beautifully. For a simpler, everyday breakfast, you can’t go wrong with the classic French toast, which is golden and sweet, perfect with a drizzle of maple syrup or a handful of berries. For something savoury, the za’atar French toast offers bold, aromatic flavours that pair wonderfully with labneh or olives. If you’re looking for even more inspiration, check out my Simple Homemade Pancakes or the Egg and Potato Mash (Batata Wu Bayd) for easy, satisfying breakfasts the whole family will enjoy.
Make the Creamy Ashta
Place the ricotta in a food processor and process for 2 minutes until smooth. Add the mascarpone, honey, and rose water to the processor and Blend everything together until the mixture is creamy and smooth. Transfer to a bowl and serve as a spread or dip.
Note: For a detailed step-by-step guide with visuals, click here.
Step 1. Prepare the Egg Mixture
In a large mixing bowl, whisk together the eggs, cream, caster sugar, and vanilla essence until smooth and well combined. Set aside.
Step 2. Dip and Coat the Bread
Heat a large non-stick frying pan over medium heat. Add 1-2 teaspoons of butter to the pan and let it melt, coating the base evenly.
Dip a slice of bread into the egg mixture, ensuring both sides are well soaked but not overly saturated.
Step 3. Cook the French Toast
Place the bread in the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining slices, adding more butter to the pan as needed (about 1-2 teaspoons per batch).
Step 4. Serve with Toppings
Transfer the cooked French toast to serving plates. Top each slice with a generous dollop of quick ashta cream, scatter walnuts over the top, and drizzle with honey. Finish with a sprinkle of ground cinnamon for a warm, fragrant touch.
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