Brioche French Toast

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Sunday staples should always include fuzzy slippers, leisurely newspaper reading, copious amounts of coffee, and a stack of brioche french toast.

Picture this… It’s Sunday, late morning, you’re in a robe and fuzzy slippers, and you sit down to a steaming cup of coffee and plate piled high with cinnamon-scented brioche french toast, drizzled with warm maple syrup, and topped with fresh berries.

This CAN be your reality this weekend and the best part? It seriously takes very little effort to make it happen.

French toast is a classic combination of bread dipped into a mixture of eggs and milk (or cream if you’re really getting after it) and fried until golden brown.

You can really use any bread for french toast, but buttery, soft brioche is by far my favorite. It takes only seconds for its tender, spongy crumb to absorb the egg mixture and it fries up soft and golden, with no hard, crusty edge.

For brioche french toast I whisk eggs with whole milk, cinnamon-sugar, and vanilla. Get your pan nice and hot (a griddle is magic here), swirl in a big pat of butter (being careful not to let it burn), and cook the french toast until golden on both sides.

An extra sprinkle of sugar before flipping gives it a gorgeous color and flavor and the centers should stay soft and pillowy, making the slices easy to cut using only a fork.

Throw a little confectioners sugar in a sieve and dust the tops for a pretty presentation and serve with warmed maple syrup and all the berries! It’s truly delightful and perfect for a lazy weekend breakfast.

I’ve even been so bold to make a few extra slices and turn them into ham and swiss sandwiches for a decadent lunch. Simply place one piece of brioche french toast in a lightly buttered pan, layer swiss cheese, thinly sliced ham, then swiss again, before topping with another slice of french toast.

Cook over medium heat, flip, and continue cooking until the cheese is melted and gorgeous. Voila! Two meals for the price of one AND you can do it all in your cozy robe and slippers! A happy weekend indeed.

Let’s make Brioche French Toast

1. Whisk the cinnamon and sugar in a shallow dish.
2. Whisk in the eggs.
3. Whisk in the milk and vanilla.
4. Dip the brioche bread into the egg mixture, flip, and place on a heated griddle pan (or fry pan) coated with butter.
5. Sprinkle with sugar, cook until golden brown, and flip.
6. Cook until the other side is golden brown, but the center is still soft. Serve warm.

Tips for success

• A griddle is perfect for cooking french toast. It provides a large, flat cooking surface and distributes the heat evenly.
• Brioche is a soft bread, so don’t soak the slices for too long or they may fall apart. Think dip, flip, let it soak for a few seconds, then cook.
• Keep an eye on your heat and turn it down if the french toast is becoming too brown.
• I recommend keeping the cooked slices in a warm oven until you finish cooking all of the french toast.
• Syrup (preferably warmed), a dusting of powdered sugar, and fresh berries are the ideal toppings for brioche french toast.

More Breakfast Favorites

• Blueberry and Mascarpone Stuffed French Toast
• Fluffy Japanese Pancakes
• Chopped BLT Breakfast Salad
• Corn Pancakes
• Creamy Steel Cut Oats with Maple Applesauce

0 from 0 votes

Print

Brioche French Toast

Prep Time

10 mins

Cook Time

15 mins

 

Sunday staples should always include fuzzy slippers, leisurely newspaper reading, copious amounts of coffee, and a stack of brioche french toast.

Course: Breakfast/Brunch

Cuisine: American, French

Keyword: brioche french toast, french toast

Servings: 4 Servings

Calories: 441 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1/4 cup sugar (+2 tsp)
• 1 tsp cinnamon
• 1/4 tsp kosher salt
• 4 eggs
• 2/3 cup whole milk
• 1 tsp vanilla
• 8 slices brioche bread (challah can be substituted)
• butter (for cooking)

Instructions

1. Preheat your oven to 250 degrees and get an oven-proof dish ready. Whisk the sugar, cinnamon and salt together in a shallow baking dish.

2. Add the eggs and whisk well. Whisk in the milk and vanilla.

3. Heat a griddle pan or large non stick frying pan over med/high heat and swirl in a pat of butter.

4. Dip the slices of brioche bread one at a time into the egg mixture, turn and keep submerged for several seconds. Place the dipped slices onto the heated griddle, being sure not to crowd the pan. Depending on the size of your pan or griddle you'll need to do this in batches.

5. Sprinkle the tops of the slices with a little sugar and flip once the underside is golden brown. Adjust your heat if necessary to prevent burning. Cook just until the golden brown on the other side. The french toast shouldn't feel soggy, but still be a bit soft in the center.

6. Place the cooked slices in an oven-safe baking dish and keep warm in the oven while you cook the remaining slices. Serve with syrup and powdered sugar if desired.

Recipe Notes

• A griddle is perfect for cooking french toast. It gives a large, flat cooking surface and distributes the heat evenly.
• Brioche is a soft bread, so don’t soak the slices for too long or they may fall apart. Think dip, flip, let it soak for a few seconds, then cook.
• Keep an eye on your heat and turn it down if the french toast is becoming too brown.
• I recommend keeping the cooked slices in a warm oven until you finish cooking all of the french toast.
• Syrup (preferably warmed), a dusting of powdered sugar, and fresh berries are the ideal toppings for brioche french toast.

Nutrition Facts

Brioche French Toast

Amount Per Serving

Calories 441 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Cholesterol 287mg96%

Sodium 545mg24%

Potassium 114mg3%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 15g17%

Protein 15g30%

Vitamin A 903IU18%

Calcium 116mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.