Leftover French toast doesn't usually scream “salad,” but this unexpected recipe, shared by chef, cookbook author and food writer J. Kenji Lopez-Alt (@kenjilopezalt) flips that notion right on its head. If you’ve ever stared at cold slices of leftover brunch and wondered what to do with them, this dish is your answer. Part fruit salad, part breakfast bowl and part dessert, it’s a creative way to reduce waste and add something vibrant, refreshing and downright fun to your table.
The textures and flavors all play off each other in a surprisingly elegant way. Best of all, you can whip it up with whatever fruit and bread you’ve got on hand.
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A post shared by J. Kenji López-Alt (@kenjilopezalt)
In the video, Lopez-Alt explains that this is like an "inverse French toast. Instead of French toast garnished with fruit, it's fruit salad garnished with French toast." His recipe title in the Instgram caption is Leftover French Toast Panzanella Fruit Salad, indicating it's a breakfast take on the classic Italian bread salad, which is often made using a mix of toasted bread cubes and juicy tomatoes. And although he makes it with leftover French toast, you could also make the dish with freshly made French toast for a fun brunch dish.
To make the dish, Lopez-Alt starts with the dressing, which is a mix of plain yogurt, a touch of olive oil, a splash of vanilla extract, a drizzle of honey and both the zest and juice of a tangerine. Set that aside while you chop your fruit salad. Any combination of berries, bananas, citrus, grapes and/or melon will do.
Add the fruit to the bowl with the dressing and toss gently until well-coated.
Now, take your leftover French toast and cut it into crouton-sized cubes. These should be bite-sized and easy to scoop up with a spoon or fork. If the toast is soft, you can toast the cubes in a skillet or oven for a few minutes to revive that golden crispness. Toss these warm or room-temperature French toast croutons into the dressed fruit salad, giving it all a gentle stir.
To serve, spoon a base of yogurt onto a plate or shallow bowl to create a creamy cushion and drizzle with a bit of olive oil. Pile your dressed fruit salad with French toast croutons on top and garnish with a few mint leaves. This dish is bright and refreshing, with the croutons offering just the right contrast in texture.
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Easy Variations to Make This Recipe Your Own
The beauty of this dish is in its flexibility. It's very easy to switch it up depending on your cravings or what you have on hand.
Don’t limit yourself to French toast. Cubes of day-old cinnamon rolls, waffles or pancakes can become equally delicious croutons. You can even crisp them up in a pan with a little butter and sugar before adding them to the salad.
No tangerines? Use orange, grapefruit, lemon or lime juice and zest for the dressing. Each one will shift the flavor profile slightly, adding your own twist to the dressing.
Use coconut yogurt and a bit of maple syrup instead of honey for a plant-based version that’s just as creamy and flavorful. Almond or oat-based yogurt also works well. Toss in a handful of granola, toasted nuts or seeds for added crunch.
Top the whole salad with a scoop of vanilla ice cream or a dollop of whipped cream and serve it as a brunch dessert. The warm-and-cool contrast makes it feel extra indulgent.
This "salad" is more than just a smart way to use leftovers. It’s a fresh, creative dish that brings together comfort food and fruit in a totally unexpected way. It works as a weekend brunch centerpiece, a fun after-school snack or even a healthy-ish dessert.
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