Brioche French Toast

Name: Brioche French Toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 slices thick cut brioche (you can use regular or flavored varieties); 4 large eggs; ¾ cup milk; ¼ teaspoon cinnamon; ¼ teaspoon vanilla extract; 2 teaspoons maple syrup; butter or nonstick spray for the griddle; butter; maple syrup; powdered sugar; whipped cream

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Inside: The difference between regular and brioche French toast, and the two essential tips for keeping it light and fluffy instead of soggy.

If you’re craving a cozy breakfast that feels a little indulgent, this brioche French toast is it. Made with thick slices of buttery brioche, it’s golden on the outside, tender inside, and ready in about 15 minutes. This brioche French toast recipe is simple enough for busy mornings, yet special enough for a weekend brunch.

People fall into two categories: Those who love savory breakfasts and those who love sweet breakfasts. I admit that most often, I’m in the former camp, regularly choosing frittatas, quiches, and scrambles over anything tooty-fruity.

That said, there are times when my typically savory taste buds make an abrupt U-turn for hotcakes and French toast.

That outcome is virtually guaranteed when the toast in question is made from brioche. The plush, butter-rich bread is so far beyond a plain white loaf that it’s easy to understand why it’s my Achilles heel when it comes to a sweet breakfast menu.

And if you haven’t had it before, trust me, brioche French toast is about to become your new obsession.

Brioche is a soft egg and butter-enriched French bread thought to have been introduced in 16th-century Normandy. You may recognize the traditional presentation when it’s baked in a fluted tin with a sphere of dough crowning the top. However, you can often buy loaves, buns and other shapes from the market or a bakery.

This recipe works with plain brioche or flavored ones. For this batch, I gave it a seasonal twist using pumpkin brioche (found at my local Trader Joe’s) for a delicious change of pace.

Why you’ll love this recipe:

Quick & easy – this brioche french toast recipe takes only about 15 minutes from start to finish.
Rich & flavorful – buttery brioche (or pumpkin brioche) makes every bite extra special.
Customizable – use plain, pumpkin, or any flavored brioche you love.
Scalable – the recipe can be doubled or tripled depending on how many people you’re feeding.
Brunch-worthy – simple enough for weekdays, but impressive enough for a weekend or holiday breakfast spread.

Ingredients:

Thick-Sliced Brioche–Brioche is made from dough enriched with eggs, butter and milk. It has a soft, golden, and tender crumb, unlike plain white bread, which is a simpler, leaner bread with a denser texture and a more neutral taste.
Eggs–the basis for the French toast custard.
Milk–adds creaminess and helps balance the richness of the eggs, making the custard light and silky. You can use whole milk, lowfat or skim.
Cinnamon–a warm spice that enhances both classic brioche French toast and pumpkin French toast variations.
Vanilla–rounds out the flavors with a soft aroma and taste that pairs perfectly with maple syrup.
Maple Syrup–I highly recommend using real maple syrup instead of “pancake syrup.” The flavor difference is remarkable. It’s used in the custard as well as to drizzle on top.
Butter–to grease the griddle and prevent the toast from sticking as well as for melting on top of a stack.
Optional Garnishes–include powdered sugar, freshly whipped cream, and fresh fruit such as berries or compotes.

Step-by-step instructions:

Blending eggs, maple syrup, vanilla and cinnamon in a measuring cup.

In a glass measuring cup or bowl, whisk the eggs, vanilla, cinnamon and maple syrup until well mixed.

2. Add the milk and blend well.

3. Pour the egg custard into a shallow rimmed baking pan or bowl and briefly soak the bread slices, flipping once.

4. Heat a nonstick pan or griddle (preferably cast iron) over medium-high heat and grease it with a pat of butter. Place the dipped bread on the griddle and cook for 3-4 minutes or until it starts to turn brown and golden.

5. Use a spatula to flip the toasts and cook for 3-4 minutes longer until the toasts are golden.

6. Serve with butter and syrup or your favorite garnishes.

2 Essential Tips:

Use stale bread or let the bread slices sit out overnight, uncovered, to dry out the crumb a bit. This will help prevent it from falling apart in the custard.
Dip the bread briefly. Brioche has a very soft crumb and soaks up the custard more readily than standard white bread. When dipping the bread into the custard, do it quickly, just until the slice is moist throughout.

More pro-tips:

Instead of using a bowl for dipping the bread, I prefer a small rimmed baking pan. The bottom is flat, and it will hold several slices at once, making the process quicker and more streamlined.
For easier flipping, use a wide, flat griddle instead of a round pan or skillet for cooking brioche French toast.
Work in batches and keep the griddled toast warm in a 300°F oven, positioning the toasts in a single layer on a wire rack resting over a sheet pan. This will keep them hot while you continue cooking.

Swaps and Variations:

Use flavored brioche–I used Trader Joe’s pumpkin brioche for this French toast recipe, but you can also find specialty flavors like chocolate, cinnamon, Nutella, and more.
Instead of cinnamon, season the egg custard with apple pie spice or pumpkin spice.
Substitute challah (another eggy yeast bread) for the brioche.
Make baked French toast by arranging the bread slices so they overlap in a casserole dish and pouring the egg custard over the top. Let the dish rest for 30 minutes, then bake uncovered in a 350° F oven for 45-50 minutes or until the top is golden brown and the egg custard has set.
Sprinkle with a bit of cinnamon sugar or other spices like nutmeg and allspice to amplify seasonal flavors.
Serve with fresh berries (such as raspberries, blueberries, or sliced strawberries), caramelized bananas, or apple or apricot compote.
Garnish with toasted pecans or walnuts for added texture.

FAQs

Is brioche bread good for French toast?

Absolutely. The soft, rich bread makes excellent French toast, but it needs to be soaked quickly because it can easily soak up too much custard, which can give it a wet or heavy texture.

Should you dry out brioche before making French toast

Yes. Allowing the sliced loaf to sit out at room temperature overnight will give it a firmer, more crusty texture, which alleviates some worry about the crumb becoming oversaturated in the custard.

What makes brioche different from bread

Standard bread is made with flour, water and yeast, whereas brioche is enriched with plenty of butter, milk and eggs, which gives it a softer texture and golden color.

Storage:

Store leftovers in the refrigerator covered in plastic wrap or in an airtight container for 2-3 days.

Reheating:

To reheat brioche French toast, place slices into a toaster or toaster oven and heat until warmed through.
Toasting will re-crisp the exterior and edges for a perfect texture.
Avoid the microwave for reheating. The toast will be soggy and mushy. (Ask me how I know).

Freezing:

To freeze brioche french toast, layer a piece of parchment paper between slices and wrap in freezer paper for up to 2-3 months.
Separating slices with parchment will allow you to remove one slice at a time instead of having a frozen block of multiple toasts.

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