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–+ servings
two thick slices of brioche French toast topped with butter and fresh blueberries on a white plate with a small pitcher of maple syrup and a loaf of brioche in a loaf pan placed on a black and white stripped towel.
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Brioche French Toast

Brioche French toast is the most decadent and delicious French toast you will ever have. Brioche is dipped in a silky custard mixture, cooked, and then topped with fresh whipped cream and berries for an extra special breakfast or brunch.
Course Breakfast
Cuisine American
Keyword breakfast, brioche French toast, brunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 327kcal
Author Lisa Bass

Ingredients

  • 8 large eggs
  • 1/4 cup sugar
  • 1/2 cup milk
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 loaf brioche 8 slices
  • 3 tablespoons butter for frying

Instructions

  • If you want to make the brioche from scratch, start two days before. I use my sourdough brioche recipe.
  • Heat skillet over medium-high heat.
  • In a shallow pan, mix together eggs, sugar, milk, cinnamon and vanilla with a whisk. Stir well until everything is smooth.
  • Slice brioche into eight slices.
  • Place slices into the egg mixture and soak for a few minutes on both sides. You really want it to get good and soaked.
  • Add a few tablespoons of butter to the skillet and let it melt.
  • Carefully place the egg-soaked brioche slice into the skillet and turn the stove down to medium low heat.
  • Fry for a few minutes on each side. You want the French toast to brown on one side before flipping, and then only flip once.
  • Serve.

Notes

  • If your loaf of briche comes pre-sliced, no worries. If the slices are thinner, you may need to soak the slices for less time compared to thick slices.
  • You want to cook French toast on medium or medium low heat. This allows the custard to cook all the way through without burning the exterior. Cooking it too high will yield a cooked crust and raw inside.
  • Homemade or store-bought brioche can be used. The servings yielded may be different since I’m using quantities from my homemade brioche sliced thickly. A store-bought bread may come pre-sliced. No big deal at all, it just may make more or less.
  • For an extra creamy custard, I prefer to use whole milk (ours is even extra creamy since it comes from our dairy cow) for the little bit of extra fat. But you could also use 2%. I wouldn’t recommend using 1% or skim milk.

Nutrition

Calories: 327kcal | Carbohydrates: 27g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 272mg | Sodium: 305mg | Potassium: 96mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 792IU | Vitamin C: 0.02mg | Calcium: 77mg | Iron: 1mg