Mouthwatering Brioche French Toast That’ll Make You The Family Hero
Ever stood at your kitchen counter on a lazy weekend morning, staring at a loaf of brioche and thinking “what now?”
Trust me, I’ve been there.
You bought that fancy bread with good intentions, but without a solid plan, it might just sit there until it’s too stale for anything but bread pudding.
What if you could transform that brioche into something so incredible your family would actually get out of bed early just to eat it?
That’s where this brioche French toast recipe comes in.
Not just any French toast—we’re talking about the kind that makes you close your eyes when you take the first bite.
The kind with a golden, crispy exterior that gives way to a custardy, vanilla-scented center.
The kind that makes Sunday mornings feel special again.
Why Brioche Makes The Best French Toast Ever
You might wonder if fancy bread really makes a difference. After 15 years of French toast experiments, I can tell you with absolute certainty: it does.
Brioche has a rich, buttery flavor that regular sandwich bread could only dream about. Its tender structure soaks up custard like a dream while still holding its shape during cooking. The natural sweetness creates an amazing caramelized exterior when it hits the hot pan.
Regular bread makes decent French toast. Brioche makes unforgettable French toast.
Looking for other breakfast favorites? Our egg-free waffle recipe is perfect when you’re out of eggs but still craving something special.
Ingredients You’ll Need For Perfect Brioche French Toast
Great French toast starts with great ingredients. Here’s what you’ll need:
8 slices brioche bread (ideally 1-inch thick) 4 large eggs 1 cup whole milk 1/4 cup heavy cream 2 tablespoons granulated sugar 1 tablespoon pure vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg Pinch of salt 3 tablespoons unsalted butter for cooking
Let’s talk about these ingredients:
Brioche bread: The star of our show. Look for a loaf you can slice yourself, or ask the bakery to cut thick slices. Day-old brioche works even better than fresh.
Eggs: They provide structure and richness. Room temperature eggs blend more easily into the custard.
Milk and cream: This combination creates the perfect custard texture. The fat in the heavy cream helps create that lovely mouthfeel.
Vanilla extract: Always use pure vanilla extract. The fake stuff just doesn’t compare.
Cinnamon and nutmeg: These warm spices complement the richness of the brioche perfectly.
Sugar: Just enough to enhance the natural sweetness of the bread without making things too sweet.
If you’re curious about measuring techniques for sticky ingredients like honey or vanilla extract, check out our guide to measuring sticky ingredients for foolproof precision.
Essential Equipment For French Toast Success
You don’t need fancy equipment, but a few key items make the process easier:
A large, shallow bowl for the custard mixture.
A whisk to blend the custard ingredients thoroughly.
A large skillet or griddle (non-stick makes life easier)
A heat-resistant spatula for flipping.
Silicone Spatula Turner Set of 3 - 600 F Heat Resistant Cooking Spatulas for Nonstick Cookware A wire cooling rack set over a baking sheet. (for keeping cooked slices warm)
Step-By-Step Instructions That Even Beginners Can Follow
Making perfect brioche French toast isn’t complicated, but the details matter:
- Start by whisking together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large, shallow bowl. Whisk until completely smooth with no eggy streaks.
- Let this mixture rest for 5 minutes. This allows the sugar to fully dissolve and the flavors to blend together.
- While that’s happening, slice your brioche if it’s not pre-sliced. Aim for slices about 1-inch thick.
- Dip each slice into the custard mixture, giving it about 30 seconds per side. The bread should feel heavy but not soggy.
- Here’s the secret step: place the soaked slices on a plate and let them rest for 5 minutes. This waiting period allows the custard to penetrate all the way through, creating that perfect texture.
- Melt 1 tablespoon of butter in your skillet over medium heat until it’s bubbling but not brown.
- Cook 2-3 slices at a time (don’t overcrowd!) for about 3-4 minutes on the first side until golden brown.
- Flip carefully and cook another 3 minutes on the second side.
- Transfer to a wire rack set over a baking sheet. If you’re cooking for a group, keep the finished slices warm in a 200°F oven.
- Repeat with remaining slices, adding fresh butter to the pan between batches.
New to following recipes? Our how to read a recipe guide breaks down cooking terminology and instructions to help beginners build confidence in the kitchen.
The Secret To Getting That Perfect Golden Crust
The magic happens in the pan.
Keep these tips in mind:
Medium heat is your friend. Too hot, and the outside burns before the inside cooks. Too cool, and you’ll never get that gorgeous color.
Butter matters. It needs to be hot enough to sizzle when the bread hits the pan, but not so hot that it browns or burns.
Patience pays off. Resist the urge to flip too early. That first side needs time to develop its color and texture.
Mastering temperature control is essential for many cooking techniques – learn more about heating methods in our sauté cooking guide for perfectly golden results every time.
Serving Suggestions To Impress Your Family
Classic toppings work beautifully: Pure maple syrup (the real stuff, not pancake syrup) Fresh berries (strawberries, blueberries, raspberries) A dusting of powdered sugar A dollop of whipped cream Sliced bananas and a drizzle of caramel
For something different, try: Lemon curd and fresh blueberries Nutella and sliced strawberries Apple compote with a sprinkle of cinnamon Greek yogurt and honey
Make-Ahead Options For Busy Mornings
Yes, you can prep this the night before:
Mix the custard and store it in the refrigerator overnight.
For a complete make-ahead version, soak the bread, arrange it in a buttered baking dish, cover with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 20 minutes, then cook as directed.
You can even fully cook the French toast, let it cool completely, then freeze the slices with parchment paper between them. Reheat in a 350°F oven for about 10 minutes.
If you enjoy make-ahead breakfast options, our banana pancakes recipe also freezes beautifully for quick morning meals.
Brioche French Toast Recipe Card
Print
Brioche French Toast Recipe
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: French, American
Description
This brioche French toast transforms your weekend breakfast into something truly special. The secret lies in the perfect balance of vanilla and warm spices in the custard mixture, plus a brief rest period that allows the flavors to fully penetrate the bread. You’ll achieve that coveted crispy exterior while maintaining a custardy, melt-in-your-mouth center that restaurants can only dream of recreating. This recipe has been perfected over countless Sunday mornings and is guaranteed to become a family favorite.
Equipment
- Large shallow bowl
- Whisk
- Large skillet or griddle
- Spatula
- Wire cooling rack
- Baking sheet (for keeping toast warm)
Ingredients
- 8 slices brioche bread (1-inch thick)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 3 tablespoons unsalted butter (for cooking)
For Serving (Optional)
- Warm maple syrup
- Fresh berries
- Whipped cream
- Powdered sugar for dusting
- Butter
Instructions
- In a large, shallow bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Let mixture aside for 5 minutes to allow the sugar to fully dissolve and flavors to meld.
- Place brioche slices on a cutting board and cut them with a sharp knife into 1-inch thick pieces if not already sliced.
- Dip each brioche slice into the custard mixture, allowing it to soak for about 30 seconds per side. The bread should feel heavy but not soggy.
- Transfer the soaked slices to a plate and let them rest for 5 minutes. This brief rest period allows the custard to penetrate the bread evenly.
- While the bread rests, melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
- Once the butter is melted and slightly bubbling (but not browning), place 2-3 slices of the soaked bread in the pan, being careful not to overcrowd.
- Cook for 3-4 minutes on the first side until golden brown and slightly crisp at the edges.
- Flip carefully with a spatula and cook for another 3 minutes on the second side until golden and cooked through.
- Transfer cooked slices to a wire rack set over a baking sheet.
- If serving all at once, place the baking sheet in a 200°F oven to keep warm while you cook the remaining slices.
- Repeat with remaining bread, adding another tablespoon of butter to the pan between batches.
- Allow the french toast to rest for 2 minutes before serving to let the custard set.
- Serve warm with your choice of toppings.
Notes
- The 5-minute rest after soaking is what makes this recipe special. This brief pause allows the custard to penetrate all the way through the bread and sets up the proteins for the perfect texture when cooked. Most recipes skip this step, but it makes all the difference between good and extraordinary french toast.
- Slightly stale brioche works best. If your bread is very fresh, leave the slices out for 1-2 hours before using or toast them very lightly.
- For a make-ahead option, prepare the custard mixture the night before and refrigerate in an airtight container. You can also soak the bread, arrange in a buttered baking dish, cover with plastic wrap, and refrigerate overnight. Let stand at room temperature for 20 minutes before cooking.
- The thickness of your bread matters! Too thin and it will fall apart; too thick and the center might not cook properly. Aim for 1-inch slices.
- This recipe works with other enriched breads like challah or Japanese milk bread, but brioche delivers the most luxurious results.
Storage Instructions
Store leftover french toast in an airtight container in the refrigerator for up to 2 days. To freeze, place cooled slices on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag. Frozen french toast will keep for up to 1 month.
Reheating Instructions
To reheat refrigerated french toast, place in a 350°F oven for 8-10 minutes, or toast lightly until warmed through. For frozen pieces, reheat in a 350°F oven for 15-20 minutes or until heated throughout. Avoid microwaving as it can make the french toast soggy.
Tips for Success
- Use room temperature eggs for the custard mixture for best absorption.
- Don’t rush the cooking process—medium heat ensures the inside cooks fully while the outside gets perfectly golden.
- If your french toast is browning too quickly, your heat is too high. Adjust accordingly.
- For an extra special touch, try a splash of orange liqueur or bourbon in the custard mixture (adults only).
- Pat the bread dry gently with paper towels after soaking if it seems overly saturated.
Variations
- Cinnamon Swirl: Add 1/2 teaspoon cinnamon and 1 tablespoon brown sugar to the butter in the pan before adding the bread.
- Orange Zest: Add the zest of one orange to the custard mixture for a bright, citrusy note.
- Almond: Substitute almond extract for half of the vanilla and sprinkle with sliced almonds before serving.
- Chocolate: Add 1 tablespoon cocoa powder to the custard and serve with chocolate chips or chocolate sauce.
Nutrition
- Serving Size: 1 Serving
- Calories: 425
- Sugar: 12g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 245mg
Nutritional Information You Should Know
Per serving (2 slices): Calories: 425 Protein: 12g Carbohydrates: 40g Fat: 25g Saturated Fat: 14g Cholesterol: 245mg Sodium: 380mg Fiber: 1g Sugar: 12g
Alternative Ingredients For Dietary Restrictions
Need to adapt this recipe? Here are some options:
Dairy-free: Substitute plant-based milk (almond or oat work well) and coconut cream for the heavy cream. Use coconut oil instead of butter for cooking.
Gluten-free: Look for gluten-free brioche (some bakeries make it) or use gluten-free challah bread.
Lower-fat: Use all milk instead of the milk-cream combination, and reduce the butter used for cooking.
Egg alternatives: Commercial egg replacers can work, but the texture won’t be quite the same.
For a delightful fall pairing with your apple-topped French toast, try our simple vanilla pudding recipe as an unexpected but delicious side.
Common Mistakes And How To Avoid Them
Even experienced cooks make these errors:
Soaking too long: The bread becomes too soggy and falls apart. Thirty seconds per side is plenty.
Skipping the rest period: Don’t rush through this step! Those 5 minutes make all the difference.
Pan too hot: Watch your heat carefully and adjust as needed.
Flipping too soon: Wait until the bottom is truly golden before turning.
Not using enough butter: The butter helps create that beautiful crust and adds flavor.
Storage And Reheating Tips For Leftover French Toast
Got extras? Lucky you:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For best reheating results, place in a 350°F oven for 8-10 minutes. Avoid the microwave, which makes French toast soggy.
To freeze, place cooled slices on a baking sheet until frozen solid, then transfer to a freezer bag. They’ll keep for up to a month.
Seasonal Variations To Keep Things Fresh
Adapt your French toast throughout the year:
Spring: Top with macerated strawberries and mint
Summer: Add peaches and a drizzle of honey
Fall: Serve with apple-cinnamon compote and toasted pecans
Winter: Try orange zest in the custard and a cranberry sauce topping
Frequently Asked Questions About Brioche French Toast
Yes, but fresh brioche is softer and absorbs custard very quickly. If using fresh, reduce the soaking time to about 15 seconds per side.
This usually happens when the heat is too high, causing the outside to cook before the inside. Use medium heat and be patient.
You can, but the results won’t be as luxurious. If using regular bread, reduce the soaking time significantly.
Aim for about 1-inch thick slices. Too thin, and they’ll fall apart; too thick, and the center might not cook through.
Yes, you can use all milk instead of the milk-cream mixture, but the texture won’t be quite as decadent.
A heavy non-stick skillet or well-seasoned cast iron pan works wonderfully.
Yes! Arrange the soaked slices on a buttered baking sheet and bake at 375°F for about 25 minutes, flipping halfway through.
Confused about measurement terminology in recipes? Our guide to what “yield” means in recipes helps demystify common cooking terms.
The Final Bite
The first bite of this brioche French toast will transport you straight to your favorite brunch spot. The crispy, golden exterior giving way to that creamy, vanilla-scented interior is pure breakfast magic. Master this recipe, and you’ll never look at a loaf of brioche the same way again. Weekend mornings just got a whole lot better.
Want more recipes like this delivered straight to your inbox? Join our Simply Delicious Newsletter where I share seasonal recipes, cooking shortcuts, and exclusive tips I’ve learned from 20 years in professional kitchens. Let’s keep making breakfast special, one slice of brioche at a time.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.