Description

This Brioche French Toast is rich, buttery, and custardy with a slightly crisp golden-brown exterior. Made with thick slices of brioche bread soaked in a sweet, vanilla-scented custard, this dish is the ultimate indulgent breakfast. Whether topped with fresh berries, a dusting of powdered sugar, or drizzled with warm maple syrup, this classic recipe is easy to make and perfect for weekend brunches or special occasions.

Ingredients

Scale

For the French Toast:

4 large eggs
1 cup (240ml) whole milk
½ cup (120ml) heavy cream
¼ cup (50g) granulated sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
Pinch of salt
6 slices of brioche bread (1-inch thick)
2 tbsp unsalted butter (for cooking)

For Serving (Optional):

Maple syrup
Powdered sugar
Fresh berries
Whipped cream

Instructions

Prepare the custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Soak the bread: Pour the custard into a shallow dish. Dip each slice of brioche into the mixture, ensuring both sides are evenly coated. Let the bread soak for about 20–30 seconds per side to absorb the flavors without becoming too soggy.
Heat the pan: Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.
Cook the French toast: Place two or three slices of soaked brioche in the skillet (depending on pan size) and cook for about 2–3 minutes per side, or until golden brown. Add more butter as needed for additional batches.
Serve immediately: Transfer the cooked French toast to a plate and serve warm with your favorite toppings such as maple syrup, powdered sugar, fresh berries, or whipped cream.

Notes

Bread choice: Brioche is ideal for this recipe due to its soft, buttery texture. If unavailable, challah or Texas toast can be used as substitutes.
For a crispier texture, place cooked French toast slices on a baking sheet and warm in a 200°F (95°C) oven while cooking the remaining slices.
Make it dairy-free: Swap whole milk and heavy cream for almond milk or oat milk, and use dairy-free butter.
To make ahead, soak the brioche slices in custard and refrigerate overnight. Cook as directed in the morning.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast

Nutrition

Serving Size: 1/3 of the recipe (2 slices)
Calories: ~450 kcal
Sugar: ~12g
Sodium: ~200mg
Fat: ~24g
Saturated Fat: ~12g
Unsaturated Fat: ~10g
Trans Fat: ~0g
Carbohydrates: ~48g
Fiber: ~2g
Protein: ~12g
Cholesterol: ~210mg