Boston Cream Pie French Toast

I joke often about how my personal Facebook feed is full of nothing but food and The Replacements. Every once in awhile, a recipe will pop into my feed and slap me in the face. This is one of those recipes.

Boston Cream Pie French Toast

Boston Cream Pie French Toast. Yes, you read that correctly. Boston Cream Pie. In French Toast form. I thought it sounded extremely decadent, rich, and oh so sinful, until a coworker pointed out it’s not really that much different from having a donut (or five) for breakfast. Not something you want to eat every day, but it’s great for a weekend treat, when you can sleep off the inevitable sugar shock.

Boston Cream Pie French Toast

I know I’ve mentioned before that until I discovered Tiramisu, Boston Cream Pie was my favorite dessert. I first had Tiramisu at the Olive Garden way back in high school, and that’s been my go-to dessert ever since. Until that point, any chance I got, I’d order Boston Cream Pie.

I even went to all the trouble of making everything from scratch…The pastry cream, the ganache, even the bread. Ganache is easy enough to make, and I made the bread the night before.

Yield: 4

Boston Cream Pie French Toast

Boston Cream Pie French Toast


  • 8 slices bread
  • 8 eggs
  • 1/2 C heavy cream
  • 1 Tbsp. vanilla
  • butter, for the griddle
  • 2 C Pastry Cream
  • 1 C semi-sweet chocolate, chopped
  • 1/2 C heavy cream
  • 1 Tbsp. unsalted butter


Make the Pastry Cream at least 3 hours before making the French Toast--Preferably overnight, as it'll need at least 2 hours to chill.

Preheat the oven to 250 degrees F. Place a baking sheet with a wire rack on top inside.

Preheat a griddle over medium heat. In a medium mixing bowl, whisk together the eggs, vanilla, and heavy cream. Dip the bread into the egg mixture, being sure to coat both sides. Butter the griddle, and cook the bread slices until nicely golden brown, 2-3 minutes per side. Place the slices on the rack in the preheated oven to keep warm while making the ganache.

Place the chopped chocolate in a small heat-proof bowl. Heat the cream in a small saucepan, until just below boiling. Pour over the chopped chocolate and allow to stand for 1 minute. Stir until the chocolate is melted, then stir in the butter.

To assemble: Place a slice of French toast on a plate. Spread some of the pastry cream on top. Place a second slice of French toast on top. Spread some ganache on top, and serve.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

Eat your heart out, IHOP.

And speaking of The Replacements…They’re touring again this spring!!!!!!! Thank the gods, I already have 2 tickets to their Columbus show in May! My mama said she’d go with me, although I know I am MUCH more excited about this than she is. Good thing that we’re on this budget train (even though February is pretty much a bust, as was January), since now I need to pay for a plane ticket home…And the car repairs are going to be more than we’d hoped. D’oh!!

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