French toast is only as good as the bread and the soak. We use thick-cut slices so they can take on the egg batter without falling apart, and give them long enough in the dip that the centre turns custardy rather than staying dry in the middle.
On the griddle, the sugars in the batter caramelize into a golden crust while the inside stays soft — the contrast that separates proper French toast from toasted bread with syrup. It is one of the plates that keeps our weekend brunch tables busy in southwest Edmonton.
The Soak and the Griddle
Batter, time and heat. Thick slices are dipped long enough to absorb the egg mixture through to the centre, then cooked on a griddle hot enough to caramelize the outside quickly. Cooked to order, it arrives hot with the edges still crisp.
Sweet or Savoury Brunch
Pair it with bacon and eggs to balance the sweetness, or split an order across the table alongside a three egg omelette. If someone wants the classic stack instead, our fluffy pancakes are right there. The full breakfast lineup is on the menu page.
Weekend Brunch in Southwest Edmonton
Doors open at 9:00 AM Friday through Sunday, which makes us a straightforward brunch plan for Chappelle, Desrochers, Paisley, Graydon Hill, Keswick and Windermere. Order ahead for pickup or have brunch delivered.
