Discover the secrets to crafting the most scrumptious brioche French toast with this straightforward recipe. Decadent slices of rich brioche (whether from the bakery or your own kitchen) absorb a luscious vanilla-cinnamon custard, cook to a golden hue, and become irresistibly soft and custardy within. This breakfast dish will have everyone wanting to linger a bit longer at the table.
While many types of bread can be used for French toast, brioche is my favorite choice for a reason. Its tender and slightly sweet nature, enriched with eggs and butter, makes it practically a pastry! Once dipped in a simple egg-and-milk blend and cooked on a hot skillet, it turns into French toast that feels indulgent yet light.
Top it with a sprinkle of confectioners’ sugar, whipped cream, and fresh berries, or indulge it with a generous pour of maple syrup for a classic finish. It also pairs wonderfully with homemade cinnamon butter, honey butter, or fruit sauces like raspberry, blueberry, or strawberry.
So many delightful options!
Why You’ll Adore This Brioche French Toast
- Rich & custardy: Whole milk and eggs create a soft, pudding-like center
- Perfectly golden: Crispy edges leading to a tender interior
- Simple ingredients: Just the essentials from your pantry
- Weekend-worthy yet easy: Ready in just about 20 minutes
Best Bread for French Toast
Brioche is the best choice, but slightly stale brioche is even better. Day-old bread soaks up more custard, preventing the French toast from disintegrating, just like in breakfast strata or blueberry French toast casserole. If your brioche is fresh, slice it thickly and toast the slices in a 300°F (149°C) oven for 10–15 minutes. This trick works wonders in my sausage and herb stuffing, too!
Slice the loaf into pieces that are at least 1 inch thick. Thin slices don’t hold up as well, while thick slices provide the texture and appearance like your favorite brunch spots.
Only 5 Ingredients for the Custard
This custard goes beyond just eggs and milk. A dash of vanilla and a hint of cinnamon elevate the flavor without overshadowing the buttery brioche. Plus, a bit of maple syrup, brown sugar, or granulated sugar adds just the right touch of sweetness. I often opt for brown sugar.
Mix the eggs, then incorporate the remaining ingredients and pour the custard into a shallow dish.
Quickly dip each brioche slice in the custard for about 5–10 seconds on each side—no extended soaking required. Brioche absorbs liquid swiftly, and over-soaking can lead to soggy slices that are tricky to flip.
In a skillet, melt butter over medium-low heat. Cook until the underside is golden and easily releases from the pan, about 3–4 minutes, then flip and cook the other side for 2–3 minutes, until golden with a soft, custardy center.
Tips for Perfect Brioche French Toast
- Whisk the custard well to ensure the eggs are fully blended. This prevents uneven cooking.
- Master medium-low heat. If it’s too hot, the outside burns before the inside cooks. If your brioche is browning too fast, just turn down the heat.
- Avoid overcrowding the pan. Cook in batches for even browning.
- Keep warm if necessary. Place cooked slices on a baking sheet in a 200°F (95°C) oven while finishing the rest.
This brioche French toast is straightforward, classic, and customizable—perfect for a leisurely Saturday morning or a festive holiday brunch. It’s the kind of recipe you’ll want to rely on time and again.
Make It Extra Special
- Citrus twist: Add fresh orange zest to the custard for a zesty, tangy accent.
- Spice it up: Add 1/4 teaspoon of nutmeg (aside from the cinnamon), or swap the cinnamon for pumpkin pie spice.
- Spread it on thick: Serve with homemade cinnamon butter or honey butter. Delicious!
Can I Make Brioche French Toast for a Crowd?
Absolutely! Cook the slices as instructed, then transfer them to a baking sheet and keep warm in a 200°F (95°C) oven for up to 30 minutes. This method is perfect for festive mornings or brunch gatherings.
Favorite Weekend Breakfast Recipes:
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Description
Decadent slices of buttery brioche soak in a lightly sweetened vanilla-cinnamon custard, cooking to a golden color with a soft, custardy core. This easy, indulgent French toast is a perfect choice for weekend brunch.
- Slice the brioche into 1-inch-thick pieces and set aside.
- In a medium bowl, preferably with a pour spout, whisk the eggs. Add the milk, 1 Tbsp maple syrup/brown sugar/sugar, vanilla extract, and cinnamon, whisking until everything is fully combined. The mixture will be creamy. Pour into a shallow dish, like a pie plate or baking pan.
- Dip each brioche slice into the egg mixture, about 5–10 seconds on each side, ensuring both sides are coated. Avoid over-soaking. (Brioche is rich, so it absorbs the mixture quickly.)
- Melt 1 tablespoon of butter in a large skillet over medium-low heat. Cook in batches without overcrowding the skillet; add the bread slices and cook until golden brown and the bread releases easily from the pan, around 3–4 minutes. Flip and cook the other side for 2–3 minutes, until golden with a soft, custardy center. Add more butter as needed between batches. If the brioche is browning too quickly, simply turn down the heat.
- If cooking in batches, keep the finished slices warm on a baking sheet in a 200°F (95°C) oven until ready to serve.
- Serve immediately with your favorite toppings like maple syrup, confectioners’ sugar, berries, whipped cream, blueberry sauce, or strawberry sauce.
Notes
- Make Ahead Instructions: You can slice the brioche and cover it lightly for up to 1 day. You can also prepare the egg custard mixture in step 2, covering and refrigerating it overnight. Continue with step 3 when you’re ready for breakfast.
- Special Tools (affiliate links): Mixing Bowl (ideally with a pour spout) | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Frying Pan
- Brioche: Day-old, crusty bread is perfect for French toast because it can absorb the egg custard. If your brioche is fresh, try this shortcut to create “stale” bread: Arrange the slices on a lined baking tray and toast them in a 300°F (149°C) oven for 10–15 minutes.
- Milk: Whole milk is ideal. For even creamier French toast, you can use half-and-half. Nondairy options like unsweetened almond milk or oat milk are also acceptable, though the French toast may be slightly less rich.
- Can I Bake This Instead of Cooking on the Stove? I do not recommend it; there is not enough custard. If you’re looking for a baked option, consider using a recipe specifically designed for that method, such as my baked apple cider French toast, baked French toast casserole (with cream cheese), or pumpkin French toast casserole.
