The best Brioche French Toast Recipe

Brioche French toast recipe lovers, this one is for you. Thick slices of buttery brioche bread, dipped in a simple vanilla-cinnamon egg custard and cooked low and slow in butter until the outside is deeply golden and the inside is soft, custardy, and rich. This is the kind of breakfast that makes people linger at the table.

Whether you pick up a loaf from Trader Joe’s, grab a pre-sliced brioche from the store, or already have some on hand, this recipe works every time. I have been making it for years and the combination of whole milk custard, real butter, and slightly thick-cut brioche slices is genuinely unbeatable.

Since you are here you have to try my croissant french toast, this easy sweet cream cold brew, as well as this salted sweet cream cold brew recipe!

Why brioche makes the best French toast

Not all bread works the same in French toast, and once you make it with brioche you will understand why it is the top choice. Brioche is an enriched bread made with eggs and butter, which means it already has a richer, slightly sweet flavor before it ever touches the custard. When you dip it in an egg and milk mixture, it absorbs beautifully without falling apart. The result is a French toast that is golden and slightly crispy on the outside but soft and almost creamy in the center.

Regular sandwich bread gets soggy or falls apart. Brioche holds its structure while soaking up every bit of that custard. That is the difference.

 I get asked all the time whether thick or thin brioche is better for French toast. The honest answer is: thicker is almost always better. Thin slices cook through too fast and you lose that creamy, custardy center that makes this worth making. If your store only has thin-sliced brioche, the recipe still works, just reduce your soak time and check it early.

Why do you need to make this recipe!

• It comes together in about 30 minutes with ingredients you likely already have.
• Brioche bread creates a richer, more custardy result than regular French toast, no special technique needed.
• It reheats well, so you can make a full batch and enjoy leftovers during the week.
• Works with store-bought brioche (Trader Joe’s sliced brioche is perfect), pre-sliced loaf, or brioche buns in a pinch.

Ingredients for this buttery brioche bread french toast recipe?

Here are the ingredients you will need to make this brioche French toast recipe. Scroll to the recipe card for exact measurements.

• Brioche bread — The star of the show. Use thick-sliced brioche from Trader Joe’s, a sliced brioche loaf from the bread aisle, or brioche buns if that is what you have. Slightly stale or day-old bread works even better because it absorbs the custard without getting soggy. If your bread is fresh, you can slice it and let it sit out for 30 minutes before cooking.
• Eggs — Four large eggs give the custard its structure and richness.
• Whole milk — Full-fat whole milk creates a creamy custard. You can substitute half-and-half for an even richer result.
• Vanilla extract — Adds warmth and depth. Do not skip this.
• Granulated sugar — Just two tablespoons to lightly sweeten the custard and help with caramelization in the pan.
• Cinnamon — Optional but highly recommended. It adds a subtle spice that pairs beautifully with maple syrup.
• Salt — A small amount balances the sweetness.
• Butter — For cooking. Use real butter, not cooking spray. The butter browns slightly as it cooks and adds a nutty flavor to the exterior of each slice.

How to make brioche French toast

This is how to make this recipe from start to finish. Full instructions are in the recipe card below.

1. Make the custard. In a shallow bowl or baking dish, whisk together the eggs, whole milk, vanilla extract, sugar, salt, and cinnamon until fully combined. Use a wide dish so you can fit a full slice of brioche flat.
2. Soak the bread. Dip one slice of brioche into the custard and let it soak for about 30 to 45 seconds per side. You want the bread to absorb the custard without getting so wet it falls apart. Do not rush this step.

3. Heat the butter. Melt one tablespoon of butter in a large skillet or griddle over medium heat. Wait for the butter to stop foaming before adding the bread — that foam tells you the water is cooking off and the pan is ready.
4. Cook until golden. Add the soaked brioche to the pan and cook for 3 to 5 minutes per side without moving it. Resist the urge to press it down. You want a deep golden crust to form. Flip once and cook the other side until equally golden.
5. Repeat and serve. Keep finished slices warm in a 200F oven on a baking sheet while you work through the rest. Serve with maple syrup, powdered sugar, and fresh berries.

How to get crispy brioche French toast (not soggy)

Why does brioche French toast sometimes come out soggy? Two reasons: the heat is too high, or the bread soaked too long. Here is how to avoid both.

• Keep the heat at medium or medium-low. If the heat is too high, the outside browns before the custard inside has time to set, and you end up with a raw, wet center. Lower and slower is the right approach here.
• Do not soak the bread for more than a minute per side. Brioche is porous and absorbs liquid fast. A 30 to 45 second soak per side is usually plenty.
• Use slightly stale or dried bread. Fresh brioche is very soft and will take on too much liquid too quickly. If your loaf is fresh, cut it and let the slices sit out uncovered for 20 to 30 minutes before you start cooking.
• Make sure the butter is hot before adding the bread. Cold butter means the bread sits and steams instead of crisping. Wait for the foam to settle and the butter to just begin to smell nutty.

Frequently asked questions – FAQ