Brioche French Toast
You guys! When my mom tasted this recipe she said and I think that is one of the best things you have ever done! I have to say it is one of my top five favorites! A Saturday morning experiment turned into the best Brioche French Toast ever!
It has the same soft center and golden edge as the kind you hope for at a cozy brunch spot yet it is made with simple ingredients and it feels extra special. This French toast is sweetened with a little maple syrup and the base is thick rich brioche. I think you all know I am a chocolate lover and I have chased plenty of chocolate breakfasts before and I rarely fall this hard for a recipe that does not have chocolate in the name and yet this one is just so good! The recipe makes 4 servings and I usually love smaller batches since I test so many breakfast ideas and still if you have a bigger group or want more you can double it easily.
This Brioche French Toast can be a sweet breakfast and you can pair it with fresh berries and coffee for a really happy morning. It is also great for brunch plans and even meal prep and you can cook a batch and warm slices back up for weekday breakfasts that still feel a little fun.
Ingredients
- Brioche bread: The rich bread absorbs the custard and stays tender in the center while the edges turn golden.
- Large eggs: They create the custard structure and help the bread set as it cooks.
- Whole milk: It loosens the eggs and gives the custard a creamy texture.
- Heavy cream: This adds extra richness and a softer interior.
- Maple syrup: It lightly sweetens the custard and adds warm flavor.
- Vanilla extract: It rounds out the custard with a sweet bakery note.
- Ground cinnamon: It brings warmth and adds tiny speckles through the custard.
- Fine salt: It balances the sweetness and sharpens the flavor.
- Unsalted butter: It helps the surface brown and adds a nutty finish.
- Fresh strawberries: They add bright freshness and a soft juicy topping.
- Powdered sugar: It gives the finished toast a light sweet finish.
- Extra maple syrup: It is drizzled at the end for shine and added sweetness.
Kitchen Equipment
- Mixing bowl: For whisking the custard.
- Cast iron skillet: For cooking the soaked brioche until golden.
- White plate: For serving the finished Brioche French Toast.
- Knife: For slicing the strawberries.
How to Make It
Step 1: Slice the strawberries
Start by slicing the strawberries into thin uneven pieces so the topping looks loose and natural rather than too neat. The pile should have irregular shapes and slight overlap and that gives the finished plate a homemade feel. At this stage the fruit is the only visible change and the bright red slices bring freshness and contrast for the richer toast that comes later.
Tip: Keep a few slices slightly thicker so the topping has more texture.
Step 2: Whisk the custard
Whisk the eggs with milk and cream and maple syrup and vanilla and cinnamon and salt until the mixture turns pale tan and lightly speckled. The texture should look smooth with a few tiny bubbles and the cinnamon should be fully dispersed through the liquid. This is the first major transformation of the base ingredients because separate liquids and eggs become one creamy custard with a warmer color and a unified texture.
Tip: Whisk until the egg streaks disappear so the bread soaks evenly.
Step 3: Soak the brioche slices
Lay the 8 brioche slices into the custard and turn them so the surfaces darken slightly as they absorb the liquid. The bread should look heavier and glossier with softened edges and a few dry corners disappearing into the coating. This step changes the structure of the bread because it moves from fluffy and dry to saturated and flexible and the custard clings unevenly across each slice in a very real homemade way.
Tip: Give thick slices enough time to absorb the custard without letting them fall apart.
Step 4: Cook the first side until golden
Transfer the soaked slices into melted butter and let the first side cook until the bottoms turn golden with deeper brown patches around the edges. The tops remain pale and damp while the undersides begin to look set and lightly crisp. Now the food visibly shifts from soaked bread to cooking toast and the contrast between the wet top and browned bottom creates the first true cooked look.
Tip: Do not crowd the slices or the surface will steam instead of brown.
Step 5: Flip and finish the toast
Flip each slice and cook until the second side takes on uneven caramelized patches and the centers look puffed and set. The slices should be shifted slightly as they cook so the browning looks irregular and natural instead of perfectly matched. This final cooking change gives both sides color and creates the soft custardy middle with crisp edges that makes Brioche French Toast feel complete.
Tip: Cook just until the centers spring back lightly so they stay tender.
Step 6: Plate and finish with strawberries and syrup
Stack and overlap the cooked slices on a white plate and scatter the strawberries over the top with a light dusting of powdered sugar and an uneven drizzle of maple syrup. Let a few berries fall to the sides and keep the slices slightly off center so the plate feels relaxed and homemade. The final visual change is the move from cooked toast to a finished dish with color contrast and shine and soft fruit against the browned bread.
Tip: Add the syrup just before serving so the surface stays glossy rather than soaked.
Pro Tips
- Use slightly stale brioche so it absorbs the custard without falling apart.
- Let the bread soak long enough to soften through the center for a richer bite.
- Cook over moderate heat so the inside sets before the outside gets too dark.
- Top just before serving so the powdered sugar stays visible and the syrup stays glossy.
Storage Instructions
Let the slices cool fully and then store them in a sealed container in the refrigerator for up to 3 days. Place parchment between layers if you want to keep the surfaces from sticking. Reheat in a warm oven or in a skillet until the centers are heated through and the edges regain some texture. Freeze cooked slices in a single layer first and then store them together for longer meal prep.
Brioche French Toast
Ingredients
Method
- Start by slicing the strawberries into thin uneven pieces so the topping looks loose and natural rather than too neat. The pile should have irregular shapes and slight overlap and that gives the finished plate a homemade feel. At this stage the fruit is the only visible change and the bright red slices bring freshness and contrast for the richer toast that comes later.
- Whisk the eggs with milk and cream and maple syrup and vanilla and cinnamon and salt until the mixture turns pale tan and lightly speckled. The texture should look smooth with a few tiny bubbles and the cinnamon should be fully dispersed through the liquid. This is the first major transformation of the base ingredients because separate liquids and eggs become one creamy custard with a warmer color and a unified texture.
- Lay the 8 brioche slices into the custard and turn them so the surfaces darken slightly as they absorb the liquid. The bread should look heavier and glossier with softened edges and a few dry corners disappearing into the coating. This step changes the structure of the bread because it moves from fluffy and dry to saturated and flexible and the custard clings unevenly across each slice in a very real homemade way.
- Transfer the soaked slices into melted butter and let the first side cook until the bottoms turn golden with deeper brown patches around the edges. The tops remain pale and damp while the undersides begin to look set and lightly crisp. Now the food visibly shifts from soaked bread to cooking toast and the contrast between the wet top and browned bottom creates the first true cooked look.
- Flip each slice and cook until the second side takes on uneven caramelized patches and the centers look puffed and set. The slices should be shifted slightly as they cook so the browning looks irregular and natural instead of perfectly matched. This final cooking change gives both sides color and creates the soft custardy middle with crisp edges that makes Brioche French Toast feel complete.
- Stack and overlap the cooked slices on a white plate and scatter the strawberries over the top with a light dusting of powdered sugar and an uneven drizzle of maple syrup. Let a few berries fall to the sides and keep the slices slightly off center so the plate feels relaxed and homemade. The final visual change is the move from cooked toast to a finished dish with color contrast and shine and soft fruit against the browned bread.
Notes
Frequently Asked Questions
Can I use another bread instead of brioche?
Yes and challah or thick sandwich bread work well and brioche simply gives the richest softest result.
How do I keep French toast from turning soggy?
Use thick slices and soak them just until tender and then cook long enough for the centers to set.
Can I make Brioche French Toast ahead for brunch?
Yes and you can cook it ahead and rewarm it in a single layer until the edges perk up again.
What toppings go well with this recipe?
Fresh berries and maple syrup work beautifully and whipped yogurt or a little cinnamon sugar also taste great.
Final Thoughts
If you are looking for Brioche French Toast with rich flavor in every bite you have found it! Taking pride of place in my breakfast collection this has soft custardy centers cooked right throughout the thick brioche and extra maple syrup drizzled over the top. The perfect balance of rich and creamy and sweet and golden.
The best feature are the browned edges that open up into little crisp ridges. Watch everyone fight for the slices with the MOST golden patches because those are the bites with the best texture! Before you start please read the IMPORTANT NOTES in Notes section below.
Thank you!
Brioche is enriched with butter and eggs which is why it turns especially soft inside and beautifully golden when made into French toast.
