Brioche French Toast
This buttery, slightly sweet brioche French toast recipe uses thick slices of brioche that soak up a rich vanilla and cinnamon custard, resulting in a golden, crispy exterior with a tender, custardy center. It's a simple yet elevated breakfast classic that tastes like it came from a fancy brunch spot.
Equipment
- Wide shallow baking dish
- Nonstick griddle or skillet - A griddle is ideal for cooking multiple slices at once
- Whisk
- Measuring cups and spoons
- Fish spatula or wide spatula
- Mixing bowl
- Wire rack and baking sheet - Optional - for keeping cooked slices warm in the oven
Ingredients
- 8 slices thick cut brioche bread - about 1 inch thick; preferably day-old
- 4 large eggs - at room temperature
- 1 cup whole milk - 240ml
- 1/2 cup heavy cream - 120ml
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract - pure vanilla extract recommended
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter - for cooking; divided
For Serving
- maple syrup - for serving; pure maple syrup recommended
- powdered sugar - for dusting (optional)
- fresh berries - strawberries, blueberries, or raspberries, for serving (optional)
Instructions
- Cut brioche loaf into 1-inch thick slices. If using very fresh bread, let slices sit on a wire rack for 20-30 minutes to dry slightly.
- In a large bowl, whisk eggs thoroughly until smooth. Add milk, heavy cream, sugar, cinnamon, vanilla, and salt. Whisk until sugar dissolves and mixture is uniform.
- Pour custard into a wide shallow dish. Dip each brioche slice for 20-30 seconds per side, pressing gently to absorb. Allow excess to drip off before cooking.
- Heat a nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat the surface.
- Place 2-3 soaked slices in the pan without overcrowding. Cook for 2-3 minutes per side until deep golden brown. Add more butter between batches as needed.
- Serve warm immediately with maple syrup, a dusting of powdered sugar, and fresh berries if desired.
Notes
- Use day-old brioche: Slightly stale bread absorbs the custard better and holds its shape without becoming soggy.
- Temperature control: Keep the heat at medium, not medium-high, to avoid burning the outside while the inside stays undercooked.
- Don't oversoak: Thinner slices need less soaking time (about 15-20 seconds per side) to prevent falling apart.
- Keep batches warm: Place cooked slices on a wire rack over a baking sheet in a 200°F (95°C) oven while finishing the remaining batches.
- Dairy-free variation: Substitute whole milk and heavy cream with unsweetened almond milk or oat milk and a dairy-free cream alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Reheating: Reheat in a toaster or toaster oven at 350°F (175°C) for about 5 minutes for crispy edges. Avoid microwaving, as it can make the bread rubbery.
- Make-ahead custard: The custard mixture can be prepared the night before and stored covered in the refrigerator.
- Flavor variations: Add a pinch of nutmeg or cardamom for warmth, or orange zest for a citrusy twist.
- Stuffed version: Spread cream cheese or mascarpone between two slices before soaking for a decadent stuffed French toast.