Brioche French Toast

This Brioche French Toast is my house specialty. I take the time to bake two loaves of perfect brioche bread, one we enjoy immediately, and the other I let sit in the pantry for 3 days, after which I use it to make the most heavenly French toast! Sweet, fluffy, buttery, with warm notes of cinnamon, nutmeg, and vanilla, cooked to golden brown perfection on the outside and tender and soft on the inside! A recipe that everyone should try!

It takes less than 30 minutes from start to finish to prepare this fantastic breakfast, making it ideal for brightening busy mornings, and it’s guaranteed to be the star of any Sunday brunch! Served with pure maple syrup, powdered sugar, and homemade strawberry whipped butter, it instantly turns into something exceptional and sophisticated. I usually enjoy it with a cup of warm London Fog Latte.

Brioche French Toast is hands down one of my top favorite sweet breakfast dishes to make. It is super easy to make, and thanks to the brioche bread, it tastes incredibly good and special. I soak it in a homemade batter made with rich, heavy whipping cream, scented with vanilla, and spices. After that, I cook it so the toast is puffy on the inside and golden on the outside. For best results, I use firm bread, one that can stand up to a good soak in egg and cream. However, the bread shouldn’t be too firm, because frying it will make it extra tough.

Why you will love this recipe 

• Brioche bread is better: The number one reason I love this recipe is that brioche bread is sweeter, thicker, and just tastes better than regular bread. Because it is thicker, it soaks up more of the rich, delicious egg mixture.
• Just a few ingredients: With just a handful of ingredients I always have handy, I can make this scrumptious breakfast anytime. I often make it for brunch when I have friends over.  
• Less than 30 minutes: It is also something I can make quickly. It only takes me 10 minutes to whip it up and 10 minutes to cook it, so I can have it ready to eat in about 20 minutes. 
• So easy to do: I let the kids help me. They do the mixing and dipping while I do the cooking. 
• The kids love it: Speaking of the kids, I always make at least 8 slices because they always ask for seconds or thirds. 

What you will need

• Bread: I use my own homemade brioche bread recipe, but I let it sit for a few days to go stale. To save time, you can use store-bought brioche bread.
• Wet ingredients: Using heavy cream for the egg mixture gives this French toast a velvety, rich, and luxurious texture, just like custard. Unsalted butter provides a creamy flavor that also helps it brown and caramelize. Eggs help form the custard into a good structure that keeps the bread from falling apart. 
• Flavorings: Pure vanilla extract has an authentic, sweet flavor that doesn’t leave a metallic aftertaste, unlike imitation vanilla. I use granulated white sugar for a clean sweetness and caramelized, crispy crust. Cinnamon adds a warm, earthy taste while nutmeg has a bit of spice that cuts through the richness of the custard. 

How to prepare

Make the egg mixture: First, I whisk together the cream, eggs, vanilla, nutmeg, cinnamon, and sugar in a large bowl.

Soak the bread: Then I pour it into a dish and place the bread into it to soak for about 1-2 minutes on each side, until it absorbs almost all of the batter. 

Cook the toast: In the meantime, I heat a griddle or skillet and add butter to melt. When it is hot, I cook the bread for 2 to 3 minutes on each side. 

Top and serve: After, I serve the French toast hot with butter or maple syrup.

Expert tip

How to make fresh bread stale

Not everyone can remember to take their bread out 3 days in advance to let it get stale. So, when that happens, there are a couple of ways to fix it. First, if you’re just making a couple of pieces and don’t want to turn on the oven, the toaster will work fine. Just put it on the lowest setting and don’t brown it. For this recipe, I would preheat the oven to 300 degrees F, place the bread slices on a wire rack, and cook them for 5 to 8 minutes on each side. Just enough to dry them but not brown them.

More tips to consider:

• Make sure the ingredients are all at room temperature so they blend well.
• Mix the egg and cream mixture thoroughly until smooth, with no white spots or granules. 
• The bread should be wet, almost soaked, but not soggy.  
• Cook the bread on medium-low so the inside cooks through without burning the outside. 
• Don’t crowd the pan. I cook my toast in batches, 2 or 3 slices at a time. 

Recipe variations and add-ins:

• Different bread: If I run out of brioche, I use my challah bread recipe. It is not as soft and fluffy, but it is slightly sweet and rich. Potato bread is another good choice.
• Lighter custard: For a lighter custard, use milk instead of heavy cream. 
• Citrus toast: Sometimes I add some orange or lemon zest to give this toast a citrus flavor. 
• Different extract: Using a different flavor extract can also change the taste of this French toast. Some flavors I think would be worth trying include butter, maple, chocolate, coconut, and red velvet. 

Serving suggestions:

The best way to serve this French toast is with a bit of homemade whipped blueberry butter and maple syrup. My strawberry jam is a good way to top these delectable slices of French toast, which is another treat for the taste buds. It only takes 3 ingredients to make this jam and 30 minutes to cook. I also have recipes for a tangy peach jam, a sweet plum jam, and a delicious persimmon jam if you are lucky enough to have some persimmons on hand. 

I also like to pair my toast with eggs, roasted potatoes, candied bacon, sausage, and fruit salad. These air fryer egg cups are a fast and easy way to make a high-protein breakfast that my kids love. With a bit of ham and cheese, they are the perfect companion to this sweet and fluffy toast. Another good use for the air fryer is to make crispy bacon in a hurry. I can have a whole batch of sweet-and-smoky brown-sugar paprika bacon done in less than 10 minutes. 

How to store leftovers:

• Refrigerate: Although it is best eaten right away, I can save leftovers for several days in the fridge in a sealed container.  
• Freezing: I can also freeze it by wrapping leftovers in plastic and putting them in freezer bags. I like to put the toast in small bags, just 2 at a time, so I can just take out what I need.   
• Defrost: I thaw out what I need overnight in the fridge the night before.
• Reheating: To reheat, I cook it in a hot skillet on medium for one or two minutes. Or I put two slices in the air fryer at a time and cook them at 400 degrees F for 2 minutes.   

Frequently asked questions

 

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