Honey French Toast


This recipe has been a long, long time coming. We’ve posted before about how you can use honey on waffles instead of syrup, but somehow, we’ve never put together a French toast recipe with raw & unfiltered honey.

Well, that ends today. Because this recipe is an absolute. Smash. Hit.

Over at Local Hive HQ, we’re all obsessed with this cinnamon-sweet, honey-powered take on French toast that instantly turns any plain old Monday morning into a brunch party for one.

100 Years of 100% U.S. Honey

This recipe is part of our #100waystousehoney series, celebrating 100 years of 100% U.S. honey.

Throughout 2024, you can shop our limited-edition 1924 Golden Age Wildflower honey blend. It's an exclusive, 100% U.S. wildflower honey blend with a mellow, but flowery taste.


• 8 slices challah, brioche or other thick bread
• 2 tbsp unsalted butter
• 3 eggs
• 3/4 cup whole milk (you can sub non-dairy milk, but may need to adjust the amount of honey and heavy cream to compensate)
• 1/4 cup heavy whipping cream
• 1 tbsp vanilla extract
• 1–2 tbsp Local Hive Honey (We used Local Hive Mid-Atlantic)
• 1 tsp ground cinnamon (bonus points if you use fresh ground cinnamon)


1. Preheat oven to 250º. Beat eggs with the milk and cream. Pour in vanilla, Local Hive Honey and cinnamon. Whisk thoroughly.
2. Melt half the butter in a large skillet over medium heat. Meanwhile, soak both sides of the bread slices in the egg mixture until absorbed.
3. Once the butter has melted, cook 1–2 slices of bread at a time. Cook each side for 3 minutes until golden brown.
4. Once cooked, place each piece of toast on a baking sheet in the oven to keep warm. Serve warm with honey or jam and fresh berries.

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