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
Units
Scale
- 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
