serves 4
This is a great way to make use of leftover Greek Easter or New Year’s breads, called tsoureki and vasilopita, respectively. You can also buy the bread throughout the year online from Greek shops or at any Greek or Middle Eastern shop near you. It resembles challah and brioche, both of which make an easy substitute.
2 large eggs
½ cup (120 ml) whole milk
Scant 1 teaspoon ground cinnamon, plus more for garnish
3 to 4 tablespoons (45 to 55 g) unsalted butter
12 slices stale leftover tsoureki or vasilopita (Greek Easter or New Year’s bread) or challah
Greek honey, for garnish
Whisk together the eggs, milk, and cinnamon in a wide, shallow bowl.
In a large skillet, melt 1 tablespoon of the butter over medium heat.
One at a time, dip 3 of the bread slices into the egg-milk mixture. As soon as the butter stops bubbling and before it turns brown, place the bread in the skillet and cook until golden brown on both sides. Transfer to a platter and cover or tent with aluminum foil to keep warm. Repeat with the remaining bread, adding another tablespoon or so of the butter to the skillet between batches as needed.
Serve the tsoureki French toast hot, drizzled with Greek honey and dusted with a little cinnamon.