Caramel Macchiato French Toast

If you’re a fan of Starbucks, there’s a pretty good chance you’ve enjoyed a caramel macchiato at least once in your lifetime. Steamed milk, vanilla syrup, espresso, and a drizzle of caramel sauce come together to create something seriously delicious — and it’s available year-round!

As a fan of this drink, it only felt natural to recreate those flavors in an unexpected way. Enter: this caramel macchiato French toast, the breakfast equivalent to the beloved coffee drink. Thick slices of challah bread are dipped in a homemade custard spiked with caramel and espresso powder, then fried in butter until golden. Enjoy a stack with a cup of hot coffee, and you’ll be ready to take on the day.

Caramel Sauce: Store-Bought or Homemade?

While this recipe uses store-bought caramel sauce to keep things simple, you’re more than welcome to make your own.

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Caramel Macchiato French Toast


PREP TIME:10 minutes

COOKING TIME:12 minutes to 14 minutes


For the custard:

  • 1 1/2 cups whole milk, heavy cream, or a combination
  • 6 large eggs
  • 1 cup caramel sauce, plus more for serving
  • 2 tablespoons maple syrup
  • 1 tablespoon espresso powder
  • 1/4 teaspoon kosher salt

For the French toast:

  • 8 (1-inch thick) slices challah bread
  • 2 tablespoons unsalted butter, divided, plus more for serving


  1. Make the custard: Place 1 1/2 cups whole milk or heavy cream (or a combination), 6 large eggs, 1 cup caramel sauce, 2 tablespoons maple syrup, 1 tablespoon espresso powder, and 1/4 teaspoon kosher salt in a large bowl. Whisk until fully combined and no streaks of unbeaten egg remain. Pour into a 9×13-inch baking dish.
  2. Make the French toast: Cut 8 (1-inch) thick slices challah bread.
  3. 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 the soaked slices to a wire rack set over a baking sheet. Repeat with the remaining 4 slices.
  4. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 4 challah slices in a single layer and cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add the remaining 1 tablespoon unsalted butter to the skillet and repeat cooking the remaining challah slices. Serve with more caramel sauce, a dusting of espresso powder, and butter.


The bread: We suggest using sliced challah bread for this recipe, but you can use just about any thickly sliced bread you have on hand.

Espresso powder: This recipe calls 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.

Storage: Leftovers can be refrigerated in an airtight container up to 5 days or frozen up to 2 months.


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