Walnut Cinnamon Cream French Toast is a rich, custardy, and dairy-free twist on the brunch classic, made with thin California walnut cream for a velvety texture and nutty depth of flavor. The custard base soaks into soft bread for a perfectly moist center and golden exterior. Experiment with the spices to create a chai-style blend with clove, star anise, ginger, and black pepper. Topped with vanilla walnut cream and a crunchy walnut streusel, this recipe is perfect for restaurant brunch menus, hotel breakfast programs, or an elevated weekend treat at home.
¾ cups (2.75 oz or 75 g) California walnuts
¾ cups (6.25 oz or 175 g) Water, room temperature
2 ¼ cups (8 oz or 225 g) California walnuts
1 ¼ cup (9.5 oz or 275 g) Water, room temperature
1 tsp (5 g) Vanilla extract
¾ cups (2 oz or 60 g) Flour, all-purpose
¼ cup (2 oz or 60 g) Sugar, granulated
¼ tsp (1-3 g) Kosher salt
2 tbsp (1 fl oz or 30 g) California walnut oil or other neutral oil
1 cup (4 oz or 110 g) California walnuts, finely chopped
7 each (13 ¼ oz or 375 g) Whole eggs
3 Tbsp (1 ¼ oz or 35 g) Granulated sugar
¼ tsp (1.5 g) Kosher salt
½ tsp (1.5 g) Ground cinnamon
½ tsp (1.5 g) Vanilla extract
1 cup (8 fl oz or 225 g) Thin Viscosity Walnut Cream
½ cup (4 fl oz or 115 g) Water, room temperature
30 pieces soft bread slices, cut into circles, about ¾ inch thick, and 3 – 3 ½ inch diameter
¼ cup (2 fl oz or 55 g) Neutral flavored oil or clarified butter
2 cups (17 ½ oz wt or 500 g) Vanilla Medium Viscosity Walnut Cream
2 cups (16 oz wt or g) California Walnut Streusel
Combine walnuts and water in a professional blender.
Start the blender on low, then quickly increase the speed to the highest speed.
Blend for 3-5 minutes until very smooth, scraping the sides as needed.
Cool in an ice bath, transfer to a container, and refrigerate for 3-5 days.
Preheat the oven to 350°F (170°C).
In a countertop stand mixer fitted with a paddle, combine flour, sugar, and salt.
Mix all ingredients–except walnuts–together with the paddle, slowly adding oil until the mixture resembles coarse crumbs. Add walnuts and stir until evenly combined.
Spread the mixture onto a parchment-lined sheet pan.
Bake until light golden brown, about 8-12 minutes. Remove and cool to room temperature.
When cool, crumbs should be crunchy. Store in a tightly covered container at room temperature.
In a bowl, whisk together eggs, sugar, salt, cinnamon, and vanilla extract until smooth.
Whisk in the water and walnut cream until thoroughly incorporated.
Use immediately or refrigerate for up to 48 hours. Whisk thoroughly before using for French toast.
Transfer the custard base to a container and ensure it’s deep enough to submerge bread slices.
Preheat a non-stick griddle or sauté pan on medium heat.
Gently submerge the bread circles in the custard and let them soak for 30-60 seconds, flipping occasionally to ensure they are evenly saturated.
Coat the pan or griddle with oil or clarified butter.
Cook until golden brown on each side and cook all the way through.
Serve hot, sprinkled with Walnut Streusel, Vanilla Walnut Cream, and garnish with honey, maple or agave syrup and fresh fruit.
Optionally sprinkle with powdered sugar.
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