Breakfast
Brioche French Toast
Rich and custard-like French toast made with thick slices of buttery brioche bread.
Watch it madeRecipe30 · 3:28
Ingredients
- Brioche Bread4 thick slices
- Eggs3 large
- Whole Milk1/2 cup
- Cinnamon1 tsp
- Vanilla Extract1 tsp
- Butter2 tbsp
Method
- In a shallow dish, whisk together eggs, milk, cinnamon, vanilla extract, and a pinch of salt.
- Dip each slice of brioche bread into the mixture, soaking both sides for about 10 seconds.
- Melt butter in a large skillet over medium heat.
- Place soaked bread in the skillet and cook for 3-4 minutes per side until golden brown and crispy.
- Serve hot, dusted with powdered sugar and berries.
Common questions
Can I substitute brioche bread with another bread for French toast?
Yes. Challah, Texas toast, or thick-cut white bread work well because they’re sturdy and slightly enriched. Use day-old bread if possible so it soaks without falling apart. Avoid very soft sandwich bread unless you reduce soaking time.
How long should I soak the bread so it isn’t soggy?
About 10 seconds per side is usually enough for brioche. You want the bread saturated but not falling apart. If slices are very thick or stale, give them a few extra seconds; if very fresh, soak less.
What are the most common mistakes when making brioche French toast?
The biggest mistakes are soaking too long, cooking over heat that’s too high, and using too little butter. Too much soaking makes soggy centers; high heat burns the outside before the inside cooks; low fat prevents crisp browning.
Can I make brioche French toast ahead of time or store leftovers?
Yes. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet, toaster oven, or oven at 350°F until warmed through. The texture is best fresh, but reheating restores some crispness.
What’s the best way to serve brioche French toast?
Serve it hot right after cooking for the best texture. Dust with powdered sugar, add berries, and finish with maple syrup, whipped cream, or a small pat of butter. Keep finished slices on a warm oven-safe rack if cooking in batches.