I Tried The Rock's Favorite French Toast Recipe He Enjoys Every Weekend

French toast is one of those magical dishes that seems too good to be true. How can dipping a slice of bread in a simple egg-milk mixture, frying it up, and creating something so delicious? It's a mystery, but that's the magic of French toast. Hollywood legend Dwayne 'The Rock' Johnson shares that same love for this dish, and his favorite twist, the 'Rock Toast,' created by his personal chef, Chef Rocky, has taken the internet by storm.

Before we dive into The Rock's version, let me share a little about my own French toast history.

It all goes back to my mom. If you asked her what her all-time favorite breakfast is, she'd definitely say French toast. She'd make it for my brother and me as a treat, which was a big deal since most mornings we just had cereal or frozen waffles. She’d cook it in butter, and we’d drown it in not-so-pure maple syrup. It was simple, made with white bread, and we absolutely loved it.

If you're familiar with my mom's French toast, The Rock's version is the complete opposite. His recipe is rich, indulgent, and full of flavor. Chef Rocky keeps the details of his recipe under wraps, but after some deep digging online, I gave it a shot and tried to recreate it myself.

The recipe begins with Brioche bread, a perfect base for any French toast. Its rich, buttery flavor and firm texture make it ideal for soaking and frying. I opted for 2-inch slices instead of Chef Rocky's 4-inch version, as 4-inch slices would be too large and would require half a loaf. After that, I prepared the custard—a simple mix of eggs, sugar, milk, vanilla, and cinnamon. I dipped the bread into this mixture and cooked it in butter (and a little oil—I'll explain why soon), frying each side for about 3 minutes. While the bread cooked, I whipped up the peanut butter-coconut maple syrup and some whipped cream. Finally, I plated the French toast and topped it with the syrup, whipped cream, and a sprinkle of toasted coconut.

I could hardly wait to dive in. The smell was incredible, and with all the ingredients I love, I knew it was going to be amazing. Normally, I’m not this excited about French toast, but this was hands down the best I’ve ever had. It was rich and decadent, reminding me of the bread pudding my dad used to make. It was like heaven on a plate!

Should you give it a try? Absolutely! It’s not overly complicated, but it does take a bit more attention and care than regular French toast. I recommend saving it for the weekend or when you want to impress someone special. If they aren’t wowed, you might want to reconsider your relationship with them.

Tips for Perfect Rock Toast

• Slice size is key. Since you’re not The Rock, I suggest cutting your bread into 2-inch slices. You can always double up if you want larger portions, but 2-inch slices are easier to manage for soaking and cooking. Larger slices struggle to absorb the custard properly and may fall apart with a longer soak.
• Stale bread works best. If you can, slice your bread the day before you plan on making French toast. Stale bread always delivers the best results. If you’re too eager (like I was), follow the recipe and toast the bread to get it just right.
• Control your heat. Every stove and skillet behave differently, so keep an eye on your French toast. If it’s not cooking fast enough, turn up the heat slightly. If it’s starting to burn, take the skillet off the heat to cool down before adjusting the temperature.
• Cook every side. Since the slices are thick, be sure to cook all the sides, not just the cut ones. This will help the bread firm up and hold onto that delicious syrup and toppings.
• Use both butter and oil. It’s tempting to cook the toast entirely in butter, but resist the urge. The oil helps prevent the butter from browning too quickly, giving you that perfect golden color without burning.

The Rock's Ultimate French Toast with Peanut Butter-Coconut Maple Syrup and Whipped Cream

Ingredients

For the French Toast:

• 1/2 (17.6-ounce) loaf Brioche bread
• 2 large eggs
• 1 tablespoon granulated sugar
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon canola oil
• 1 tablespoon unsalted butter

For the Peanut Butter-Coconut Maple Syrup:

• 2 tablespoons maple syrup, warm
• 1 tablespoon smooth peanut butter
  
• 1 tablespoon coconut cream
• 1 or 2 teaspoons tequila (optional)
• 1/8 teaspoon kosher salt
  

For the Vanilla Whipped Cream:

• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon pure vanilla extract

For Garnishing:

• 1/4 cup coconut shreds or chips, toasted*

Directions

• Start by preparing the French toast: About an hour before cooking, slice the bread into two 2-inch pieces. Place them on a wire rack to dry out. Alternatively, preheat your oven to 250°F (120°C), line a baking sheet with parchment, and bake the bread for 10 minutes, flipping halfway through. Let the bread cool on a wire rack once done.
• Next, make the whipped cream: In a chilled glass or metal bowl, whip the cream with an electric mixer until frothy. Add sugar and vanilla, then continue beating until soft peaks form. (Alternatively, use your favorite method for making whipped cream.)
• Prepare the peanut butter-coconut maple syrup: In a bowl, whisk together the peanut butter and coconut cream into warmed maple syrup. Add tequila and a pinch of salt to taste.
• Now, make the French toast: In a large bowl, whisk together eggs and sugar until fully combined. Add milk, vanilla, and cinnamon. Let the bread soak in the mixture for about 4 minutes, flipping once.
• Heat oil and butter in a large nonstick skillet over medium heat. Once the butter has melted, remove the bread from the custard using a slotted spatula, letting any excess liquid drain, and place it in the skillet. Cook for about 3 minutes until golden brown, then flip and cook the other side for 2-3 minutes. Cook all other sides (top, bottom, and edges) until firm, about 2-3 minutes per side.
• Transfer the French toast slices to a plate, and top with the peanut butter maple syrup, whipped cream, and toasted coconut.

(Serves 2 people)

Tips

*To toast coconut: Preheat your oven to 300°F (150°C) and line a small baking sheet with parchment paper. Spread the coconut in an even layer and bake, stirring occasionally, until golden brown—around 3 to 4 minutes. Transfer to a bowl to cool. This can be done the day before. Once cooled completely, store in an airtight container in a cool, dry place.

Not ready to dig into your French toast yet? Keep it warm by placing it on a baking sheet in a 200°F (95°C) oven.