Honey-Citrus French Toast

Honey-Citrus French Toast

Start your day with the crisp sweet flavors of citrus and honey infused into a classic breakfast dish.  




20 min


10 min


Honey-Citrus Syrup

  • 2/3 cup Tate+Lyle® Honey Granules
  • 1/3 cup water
  • 2 tsp. cornstarch
  • 1 navel orange, seedless
  • ¼ cup orange juice concentrate
  • 2 tsp. lemon juice
  • A pinch of ground jalapeño powder, optional

French Toast

  • 2 tbsp. half and half cream
  • 2 large eggs
  • A pinch of salt
  • 1 tsp. Tate+Lyle® Honey Granules
  • 8 slices (about 1/2 lb. total) thick sliced bread (Texas Toast-style) or ¾ “ thick slices French or Italian Bread
  • butter or 50/50 butter and vegetable oil, as needed


Syrup Instructions:

  1. Whisk Tate+Lyle® Honey Granules, water and cornstarch together in a medium saucepot. Heat over medium heat, stirring until granules dissolve. Bring mixture to a gentle boil and boil 3 minutes until syrup is slightly thickened and reduced. Lower temp, if needed, to keep mixture from boiling over.
  2. While syrup is boiling, grate ½ tsp of rind from orange and reserve. Peel and section the orange and reserve sections.
  3. Reduce heat to simmer and stir in orange juice concentrate, lemon juice, orange rind and optional jalapeño powder until mixture thickens and reduces down to about ½ cup. Keep sauce warm until ready to serve. Makes about 1/2 cup syrup.

French Toast Instructions:

  1. Beat cream with eggs, salt and 1 tsp. Tate+Lyle® Honey Granules until frothy.
  2. Dip bread into egg mixture on both sides and set aside.
  3. Heat enough butter or butter/oil in nonstick sauté pan to coat the bottom of the pan over medium heat until hot. Do not let butter burn.
  4. Cook French Toast pieces 2-3 minutes on each side or until golden brown.
  5. Serve with warm sauce and orange sections as garnish.