Savoury French Toast
If you have always loved indulging in French Toast but want to innovate with it, then chef Ruffy Shaikh, senior sous chef, ITC Grand Central says you can make a Savoury French Toast. While he uses millet flour, he also uses black pepper and parmesan cheese that elevate the classic dish as it exudes sweet and spicy flavours. Image for representational purpose only. 

Hong Kong-style French Toast 
If you want to make an elaborate breakfast, then Veeraj Shenoy, chief operating officer – F&B, Imagicaa, says you should make a Hong Kong-style French Toast; the theme-park also boasts of a Bombay Masala French Toast. Hong Kong-style French toast is commonly made by layering slices of bread with peanut butter or fruit jam, then dipping the assembly in beaten egg and deep frying until golden brown. It is served with butter, and topped with golden syrup or honey and is a typical offering in cha chaan teng (Hong Kong-style diners or teahouses).

Herbed Goat Cheese and Tomato French Toast
While you can always opt for a sweet version of the classic French toast, there is a lot more to explore says Amandeep Singh Executive, sous chef at The Westin Mumbai Garden City in Goregaon. While the five-star property also makes a Cinnamon Crunch French Toast, he suggests trying to make Herbed Goat Cheese and Tomato French Toast, and then dip it in a mix of egg, milk, chopped parsley, chopped chives, salt, and pepper. Image for representational purpose only. 

Strawberry Stuffed French Toast 
At The Westin Powai Lake, Rohit Yadav, executive sous chef wants you to make the most of seasonal fruits to make the Strawberry Stuffed French Toast. While he also makes a Savoury Masala French Toast, Yadav says it is the best time to experiment with strawberries as they are in season. He uses the fruit along with cream cheese to use them as topping for the French Toast, which he opts to make from the brioche over the classic sliced bread used in the city by most people.

Croissant French Toast Shahi Tukda
Ever heard of a Croissant French Toast Shahi Tukda? Chef Rajdeep Rana, director of culinary at The Westin Koregaon Park, wants you combine your love for Indian desserts with French favourites. Rana takes croissants and dips them in a mixture of soya milk and jaggery before making rabri, and combining them both to produce a delicious burst of sweet, salty, creamy and nutty flavours with the addition of soya cream and roasted nuts.