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Passion fruit stuffed French toasts

A sweet passion fruit caramel is layered in between the bread slices that make these French toasts. Topped with whipped sour cream and the raw fruit, these French toasts will surely brighten your breakfast and brunch.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings


For the batter

  • 2 eggs
  • 1 grated lime zest
  • 1 tsp vanilla
  • 3-5 chopped mint leaves
  • 1 tbsp sugar
  • ¼ tsp cinnamon
  • cup heavy cream
  • 1 tbsp dark rum

For the caramelized passion fruit jelly

  • cup sugar
  • 3 passion fruits about ½ cup of juice
  • 1 tbsp butter

For the whipped sour cream (optional)

  • cup cold sour cream
  • cup cold whipping cream
  • 2 tbsp sugar
  • lime zest

1 tsp vanilla

For the French Toasts

  • Prepared passion fruit caramel
  • Prepared batter
  • 8 slices of bread
  • Passion fruit for garnish
  • Prepared whipped sour cream or whipped cream - Chantilly
  • ¾ stick of butter for cooking


For the batter

  1. Whisk the eggs until frothy
  2. Add the grated lime zest, vanilla, chopped mint leaves, sugar and cinnamon
  3. Incorporate the heavy cream and whisk well to combine
  4. Finish with the rum and set aside for at least 15 minutes to let the flavors infuse the batter

For the caramelized passion fruit jelly

  1. Extract the juice from the passion fruits and set aside
  2. In a pan, heat the sugar until it melts completely making sure not to let it burn
  3. As the sugar turns into a caramel, slowly whisk in the passion fruit juice
  4. The sugar may solidify a bit but just continue mixing until it melts
  5. Incorporate the butter and mix well until smooth
  6. Set aside to cool. The caramel will thicken as it cools

For the whipped sour cream

  1. Beat all the ingredients together until they thicken
  2. Set aside in the fridge while you cook the French toasts

Putting it all together

  1. Butter one side of a bread slice with some prepared caramelized passion fruit jelly
  2. Top with a second slice like you would a sandwich making sure both slices stick together
  3. Dip each “sandwich” into the batter for about a minute or two making sure to flip it to coat evenly
  4. Repeat the process with the remaining bread until you run out of batter

  5. Melt the butter in a non-stick pan
  6. Add the slices to the melted butter and fry until golden on both sides
  7. Serve warm with the whipped sour cream and raw passion fruit on top

Recipe Notes

I used our local Haitian bread to prepare those French toasts, which resulted in softer pain perdu. Those of you living away from Haiti can definitely use regular sliced sandwich bread. Just make sure to let them stale a bit. They’ll absorb and hold their shape better than fresh bread.

I usually let my batter rest for about 15-30 minutes, just long enough to allow the flavors to develop. But if you're in a rush, you may skip that resting time.