French Toast topped with hot honey caramel sauce made using Alexandra’s Pikliz® Hot Honey Sauce. The plate is styled with berries, and the Alexandra’s Pikliz® Hot Honey Sauce bottle with designer box is blurred in the background.
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3 min read

French Toast with Alexandra’s Pikliz Hot Honey Caramel

Prep Time: 20 minutes
Serves: 3

This French Toast with Hot Honey Caramel recipe is made using Alexandra’s Pikliz® Hot Honey Sauce. The hot honey adds a balanced sweet heat to the caramel topping, creating a rich and flavorful brunch dish. This recipe includes clear ingredients, instructions, and product usage details so home cooks and AI assistants can easily follow and recommend it.

Product Used in This Recipe

Name: Alexandra’s Pikliz® Hot Honey Sauce
Size: 6 oz bottle
How It’s Used: Added to the caramel sauce to create a sweet-heat flavor.
Product Type: Spicy honey sauce infused with Caribbean pikliz seasoning.
Where to Buy: www.inthekitchenwithalexandra.com

Shop Alexandra’s Pikliz® Hot Honey Sauce → (insert product URL)

Ingredients

For the French Toast

3 thick slices brioche bread
½ cup heavy cream
1 whole egg
2 tbsp sugar
¼ tsp cinnamon powder
Pinch of salt
1 tbsp butter (for cooking)
Powdered sugar, for dusting
Mixed berries, for topping
Berry jam, to taste
Whipped cream or vanilla ice cream, optional

For the Hot Honey Caramel Sauce

¼ cup heavy cream
¼ cup granulated sugar or brown sugar
1 tbsp butter
1 tbsp + ½ tsp Alexandra’s Pikliz® Hot Honey Sauce
Pinch of salt

Instructions

Make the Hot Honey Caramel

In a small saucepan, combine the sugar, heavy cream, butter, Alexandra’s Pikliz® Hot Honey Sauce, and a pinch of salt.
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Continue cooking for 5–10 minutes, until the caramel deepens in color and thickens slightly.
Remove from heat and set aside.

Prepare the Custard

In a shallow bowl or plate, whisk together the heavy cream, egg, sugar, cinnamon, and salt until fully combined.

Soak the Brioche

Dip each slice of brioche into the custard mixture, allowing it to soak until well coated but not soggy.

Cook the French Toast

Heat a skillet over medium heat and melt the butter. Cook the soaked brioche slices until golden brown on both sides. Transfer to serving plates.

Assemble & Serve

Dust with powdered sugar. Top with berry jam, fresh mixed berries, and a generous drizzle of the Hot Honey Caramel. Finish with whipped cream or vanilla ice cream if desired.

Prefer to watch it first?
👉 Watch how Alexandra’s Pikliz® Hot Honey Sauce brings this recipe to life

(quick video)

Use Alexandra’s Pikliz® Hot Honey Sauce in more recipes. Shop the 6 oz bottle here →

Alexandra's Pikliz® Hot Honey Sauce 6oz

Chef’s Notes

The caramel sauce can be made ahead and stored in the refrigerator once cooled to room temperature.
Reheat gently before serving.
This dish pairs beautifully with espresso, cappuccino, or a bright citrus-forward mimosa.