There’s something undeniably luxurious about waking up to the rich, buttery aroma of Brioche French Toast. This classic breakfast dish, known for its custardy interior and golden-brown exterior, has been a favorite for generations. Whether it’s a lazy Sunday morning or a special holiday breakfast, Brioche French Toast never fails to impress.
Brioche French Toast isn’t just your average breakfast—it’s like a special treat that turns an ordinary morning into something extraordinary. What makes it so special? It’s all about the brioche bread. This isn’t your everyday sandwich bread; brioche is a soft, slightly sweet French bread that’s loaded with butter. When you soak thick slices of this bread in a simple mix of eggs, a bit of milk, and a splash of vanilla, something magical happens. The brioche soaks up all that eggy goodness and then, when you cook it in a pan, it gets this amazing golden crust on the outside but stays super soft and almost creamy on the inside.
It’s the kind of breakfast that makes you want to sit down and really enjoy your morning. And the best part? You can top it with pretty much anything you like—syrup, fruit, or even a dusting of powdered sugar. Each time you make it, it can be a whole new experience!
Why You’ll Love This Recipe
- Rich and Buttery Flavor: Brioche bread, known for its high butter and egg content, creates a luxuriously rich and indulgent taste that elevates French toast from a simple breakfast to a gourmet delight.
- Perfect Texture: The soft, pillowy nature of brioche allows it to absorb the egg mixture well, resulting in a custardy interior with a perfectly crisp exterior, offering a satisfying contrast in each bite.
- Versatility in Toppings and Variations: The neutral yet distinct flavor of brioche serves as an ideal canvas for a wide range of toppings and variations, from sweet syrups and fresh fruits to savory options like cheese and herbs, catering to diverse tastes and preferences.
- Brioche Bread: The star ingredient, known for its rich, buttery texture and slight sweetness, making it the ideal foundation for French toast.
- Eggs: Essential for binding the ingredients, they create a smooth, custard-like mixture that gives the French toast its classic, soft interior.
- Cinnamon: Adds a warm, inviting spice, infusing the dish with a hint of sweet and aromatic flavor, perfect for enhancing the overall taste.
- Vanilla Extract: A key flavor enhancer, it brings a comforting, classic essence that pairs beautifully with the richness of the other ingredients.
- Whole Milk: Provides the creaminess to the batter, allowing the brioche to soak up the perfect amount of moisture for a deliciously soft and custardy texture.
How To Make Brioche French Toast
- Slice the brioche bread into 1-inch thick pieces to get about 16 slices.
- In a big bowl, beat the eggs well. Mix in cinnamon and vanilla extract until well combined. Gradually add milk and whisk until smooth.
- Heat a non-stick skillet or frying pan over medium heat. Optionally, melt some butter in it for extra flavor.
- Dip each slice of brioche in the egg mixture, coating both sides. Let the extra drip off and put it in the pan.
- Cook each slice for 3-5 minutes on one side until golden-brown, then flip and cook the other side for another 3-5 minutes. Aim for a crispy outside and soft inside.
- Take the cooked French toast out of the pan and serve immediately. Add toppings like fruit, syrup, whipped cream, or powdered sugar as you like.
Frequently Asked Questions
Absolutely! Prepare and refrigerate it overnight, and simply bake or pan-fry the next morning.
Avoid soaking the bread for too long. A quick dip in the custard mixture is enough.
Reheat in a toaster oven or skillet for best results. Avoid microwaving to maintain texture.
- Resting the Bread: Let the bread sit out for a bit before dipping. Slightly stale bread absorbs the custard better without falling apart.
- Low and Slow: Cook on medium-low heat to ensure the inside cooks thoroughly without burning the exterior.
- Toppings: Get creative! Fresh fruits, whipped cream, syrup, and powdered sugar are all fantastic.
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Brioche French Toast
- 2 loaves of brioche bread
- 12 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- Begin by slicing the brioche bread into 1-inch thick slices. This should yield approximately 16 slices.
- In a large mixing bowl, whisk together the eggs until they are well beaten. Add the ground cinnamon and vanilla extract to the eggs and continue whisking until the ingredients are fully incorporated. Slowly pour in the milk, continuing to whisk until the mixture is smooth and homogenous.
- Place a non-stick skillet or frying pan over medium heat. Allow the pan to heat up for a couple of minutes. For an added touch of richness, you can melt a pat of butter in the pan just before frying the bread.
- Take one slice of brioche and immerse it in the egg mixture, ensuring both sides are well coated. Allow any excess mixture to drip off, then place the slice on the heated pan. Repeat with the other slices as space in your pan allows.
- Allow each slice to cook for 3-5 minutes on one side, or until it achieves a golden-brown color. Use a spatula to carefully flip each slice and cook the other side for another 3-5 minutes. The goal is to have a crispy exterior with a soft, custard-like center.
- Remove the finished French toast from the pan and place on a serving platter. Serve immediately with your choice of toppings like fresh fruit, syrup, whipped cream, or powdered sugar.
- Brioche bread is known for its rich, buttery flavor and tends to be more absorbent than regular bread. Because of this, it can soak up more of the egg mixture. Ensure your slices aren’t overly saturated to avoid sogginess.
- Cooking on a medium heat allows the French toast to cook thoroughly without burning. As the recipe suggests, going “low and slow” is essential to make sure the egg mixture cooks all the way through without leaving the center too soggy or the exterior too crisp.
- For an even richer flavor, consider adding a pinch of nutmeg or substituting the milk with cream.