5 French Toast Recipes That Taste Just Like Your Favorite Starbucks Lattes

Here, we’re giving you one base custard recipe and five clever ways to turn it into a latte-inspired creation. Pair them with a hot cup of coffee and you’ll be ready to take on the day!

• The base: Four out of the five recipes start with a base custard recipe that we’ve included below (we borrowed it from our favorite classic French toast recipe). It makes the perfect amount of custard to prepare each of the recipes.
• The bread: Each of these recipes calls for sliced challah bread, but you can use just about any thickly sliced bread you have on hand.
• Instant coffee or espresso powder? Some of the recipes call for espresso powder, which can be found in the coffee or baking section of most well-stocked grocery stores. If unavailable, instant coffee granules can be used instead.

Place 1 1/2 cups whole milk or heavy cream (or a combination), 6 large eggs, 2 tablespoons maple syrup, and 1/4 teaspoon kosher salt in a quart-sized liquid measuring cup or medium bowl. Whisk until fully combined and no streaks of unbeaten egg remain.

Place French toast custard (recipe above), 1 cup pumpkin purée, 1 tablespoon espresso powder, and 2 teaspoons pumpkin pie spice in a 9×13-inch baking dish; whisk until smooth. Cut 8 (1-inch) thick slices challah bread. Place 4 slices in a single layer in custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer soaked slices to a wire rack set over a baking sheet. Repeat with remaining 4 slices.

Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 4 challah slices in a single layer; cook until bottoms are golden-brown and crispy, 3 to 4 minutes. Flip, cook until second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add 1 tablespoon unsalted butter to skillet; repeat with remaining challah slices. Top each serving with maple syrup, butter, a dusting of pumpkin pie spice, and 2 tablespoons chopped, toasted pecans.

Get the recipe: Pumpkin Spice Latte French Toast

Place French toast custard (recipe above), 1 cup caramel sauce (store-bought or homemade), and 1 tablespoon espresso powder in a 9×13-inch baking dish; whisk until smooth. Cut 8 (1-inch) thick slices challah bread. Place 4 slices in a single layer in the custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer soaked slices to a wire rack set over a baking sheet. Repeat with remaining 4 slices.

Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 4 challah slices in a single layer, cook until bottoms are golden-brown and crispy, 3 to 4 minutes. Flip, cook until second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add 1 tablespoon unsalted butter to skillet, repeat with remaining challah slices. Serve with more caramel sauce, a dusting of espresso powder, and butter.

Get the recipe: Caramel Macchiato French Toast

Place French toast custard (recipe above), 1 tablespoon espresso powder, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ground cloves in a 9×13-inch baking dish; whisk until smooth. Cut 8 (1-inch) thick slices challah bread. Place 4 slices in a single layer in custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer soaked slices to a wire rack set over a baking sheet. Repeat with remaining 4 slices.

Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 4 challah slices in a single layer, cook until bottoms are golden-brown and crispy, 3 to 4 minutes. Flip, cook until second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add 1 tablespoon unsalted butter to skillet, repeat with remaining challah slices. Serve with whipped cream, a dusting of cinnamon, and maple syrup.

Place French toast custard (recipe above) and 1 tablespoon espresso powder in a 9×13-inch baking dish; whisk until smooth. Cut 8 (1-inch) thick slices challah bread. Place 4 slices in a single layer in the custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer soaked slices to a wire rack set over a baking sheet. Repeat with remaining 4 slices. Sprinkle slices on both sides with 3 tablespoons cinnamon sugar (1 teaspoon ground cinnamon plus 2 tablespoons granulated sugar).

Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat until butter is sizzling but not brown. Add 4 challah slices in a single layer. Cook until bottoms are crispy and sugar starts to caramelize, 2 to 3 minutes. Flip, cook until second side is browned and crispy, 2 to 3 minutes more. Transfer to a serving plate. Add 1 tablespoon unsalted butter to skillet, repeat with remaining challah slices. Serve with butter and more cinnamon sugar.

Place 3 cups eggnog, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract in a 9×13-inch baking dish; whisk until smooth. Cut 8 (1-inch) thick slices challah bread. Place 4 slices in a single layer in custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer soaked slices to a wire rack set over a baking sheet. Repeat with remaining 4 slices.

Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat until butter is sizzling but not brown. Add 4 challah slices in a single layer. Cook until bottoms are golden-brown and crispy, 3 to 4 minutes. Flip, cook until second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add 1 tablespoon unsalted butter to skillet, repeat with remaining challah slices. Serve with whipped cream and a dusting of cinnamon.

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.