Brioche French Toast

This brioche French toast recipe features thick slices of brioche bread soaked in a vanilla-cinnamon custard and cooked to golden perfection. Lightly crisp around the edges, soft and fluffy in the center, and full of sweet flavor, it’s an elegant breakfast or brunch perfect for special occasions, holidays, and weekends! 

Day to day, I tend to stick with quick, make-ahead breakfasts like my overnight chia pudding and easy breakfast muffins. However, when life slows down, I like to take my time in the kitchen, preparing something slightly more special, and this brioche French toast always fits the bill.

With thick-sliced brioche slices and a sweet, spiced, custardy mixture, it comes together with minimal prep and cooks in minutes on the stovetop. I like to prep a large batch and set out options like fresh berries, yogurt, walnuts, brown sugar, whipped cream, and syrup so everyone can build their own plates. My kids love it, and it’s always a fun way to start the day.

❤️ Why You’ll Love Brioche French Toast

• Crispy and buttery.
• One-bowl recipe.
• Great way to use up that dry brioche.
• Easy to customize in many different ways.

Brioche French Toast Ingredients

Please be sure to scroll down to the recipe card below for the complete details! 

• Brioche: Use your favorite brioche toast, and even better if it’s a bit on the dry side.
• Milk: I use whole milk. You can use any milk you like.
• Eggs: Medium or large sized.
• Maple syrup: Just a bit to sweeten.
• Cinnamon: Adds a spicy, warm flavor.
• Vanilla paste: I prefer vanilla paste as the taste is more concentrated, but vanilla extract, pods, or vanilla sugar is fine, too.

How to Make Brioche French Toast

1. Prepare the egg mixture: Mix milk, eggs, maple syrup, vanilla, and cinnamon in a shallow bowl.
2. Dip the toast in the mixture: Just a few seconds on each side.
3. Cook the toast: Butter a pan or skillet and cook the toasts for a few minutes on medium heat until golden brown on each side.
4. Stack and serve.

Tips for Success

• The toasts soak up a lot of butter, so be sure to add a more between each set.
• Check the corner of the toasts to make sure they aren’t burning in the pan. Once golden brown, flip them over. If the pan is too hot, turn down the heat. If they aren’t turning brown, turn up the heat a bit.
• Stack them up as you cook them, so they keep each other warm.

Possible Variations

• Milk: You can use any milk you like whether you prefer whole milk, skimmed, or low fat. Even non dairy options such as oat milk, coconut milk, or almond milk will work.
• Brioche: Swap for any bread you like. Sourdough, challah, baguette slices, regular toast, and whole wheat toast will all soak up that egg mixture wonderfully.
• Maple syrup: Cane sugar or honey.
• Spices: Feel free to add any spices you like such as cardamom, nutmeg, ginger, pumpkin pie spice, or chai.
• Butter: A neutral coconut oil or ghee.

Best Served with

• Classic toppings: Maple syrup, icing sugar, or whipped cream.
• Fruit toppings: Fresh fruit salad, sliced bananas, berries, or fruit compote.
• Savory toppings: Crispy bacon, sausages, or scrambled eggs.
• Sweet toppings: Ice cream, Nutella, chocolate chips, caramelized bananas or apples.
• Add crunch with nuts like almonds, pecans, or pistachios.

How to Store Leftovers

Keep them in an airtight container in the fridge and enjoy the toasts within 2 days.

FAQs

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