The best brioche French Toast

5 from 8 votes

This brioche French toast recipe uses thick slices of buttery brioche bread soaked in a rich vanilla-cinnamon custard and cooked in butter until golden and custardy. Ready in 30 minutes.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast, brunch

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

4 large eggs
3/4 cup whole milk read notes
1 tsp vanilla extract
1/4 tsp salt
2 tbsp granulated sugar
1/4 tsp cinnamon optional
8 slices brioche bread
maple syrup for serving
Butter

US Customary - Metric

Instructions

In a shallow bowl or baking dish, whisk together the eggs, whole milk, vanilla extract, salt, granulated sugar, and cinnamon (if using) until fully combined
4 large eggs, 3/4 cup whole milk, 1 tsp vanilla extract, 1/4 tsp salt, 2 tbsp granulated sugar, 1/4 tsp cinnamon
Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter. Wait for the foam to settle before adding the bread.
Butter
Dip one slice of brioche into the custard mixture, letting it soak for 30 to 45 seconds per side. Lift it out and let any excess drip off.
8 slices brioche bread
Place the soaked slice in the skillet and cook for 3 to 5 minutes without moving it, until the bottom is deep golden brown. Flip and cook the other side for another 3 to 4 minutes
Transfer to a baking sheet in a 200F oven to keep warm while you repeat with remaining slices, adding more butter between batches as needed
Serve immediately with maple syrup, powdered sugar, and fresh berries
maple syrup

Notes

For the crispiest result, use slightly stale or day-old brioche. If your brioche is fresh, let the slices sit out uncovered for 20 to 30 minutes before cooking. Trader Joe's sliced brioche works perfectly in this recipe. For a richer custard, substitute the whole milk with half-and-half. Leftovers keep in the fridge for 3 to 4 days and reheat well in a 375F oven for 5 to 8 minutes.

Nutrition