Brioche French Toast Classic (Print Version)

Golden brioche soaked in custard, pan-fried and topped with syrup and berries for a rich morning treat.

# Components:

→ Bread

01 - 8 slices brioche bread, approximately 1 inch thick

→ Custard

02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt

→ For Cooking & Serving

09 - 2 tablespoons unsalted butter, for frying
10 - Maple syrup, for serving
11 - Fresh berries, for serving (optional)
12 - Powdered sugar, for dusting (optional)

# Directions:

01 - In a large mixing bowl, thoroughly whisk eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until the custard mixture is smooth and fully incorporated.
02 - Transfer the custard into a shallow dish. Submerge each slice of brioche in the mixture for roughly 30 seconds per side, ensuring thorough absorption without oversaturating.
03 - Heat 1 tablespoon of unsalted butter in a large nonstick skillet or griddle over medium heat. Arrange soaked brioche slices in the pan. Cook each slice for 2 to 3 minutes per side until golden brown and set. Add additional butter between batches as needed.
04 - Transfer finished French toast to a warmed plate. Repeat the pan-frying process with remaining brioche slices.
05 - Arrange French toast on serving plates. Garnish generously with maple syrup, fresh berries, and a dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • Uses only basic ingredients you probably have already
  • Ready in under half an hour from start to finish
  • Stunning enough for company but easy enough for a weekday treat
  • The rich custard and buttery bread make it unforgettable
  • This recipe always carries me back to bustling family mornings when we each took our favorite topping&mine is a big handful of fresh berries
02 -
  • High in protein and satisfying enough to last all morning
  • Makes a perfect base for creative toppings sweet or savory
  • Leftovers reheat beautifully making tomorrow's breakfast easy
  • Using thick cut brioche always brings back memories of Sunday brunches with my kids One morning the whole batch disappeared before I set the table and now they always request extra slices just in case
03 -
  • Let your bread get slightly stale for the best soak
  • Do not rush the custard soaking time but do not let slices go limp
  • Keep your skillet at steady medium heat too hot and the outsides burn before the inside cooks through
  • Dusted with powdered sugar and fresh fruit this dish does double duty for breakfast or special brunches I learned to prep my toppings ahead so every slice comes out hot and ready for its close up

Return