Brioche French Toast is truly a decadent indulgence that is easy to make. Picture golden-brown slices of buttery brioche, soaked in a luscious vanilla custard and sizzling to perfection on a hot griddle.
This easy recipe transforms breakfast from ordinary into extraordinary. From the aroma of vanilla, the richness of brioche and the perfectly caramelized edges, every golden bite of Brioche French Toast is perfection on a plate. In this post, I will show you how easy it is to make truly wonderful French toast.
The best French toast begins with best ingredients: fresh eggs, heavy cream, real vanilla extract, honey and real maple syrup. Real maple syrup taste like maple syrup and is much better than pancake syrup. Why? Real maple syrup contains pure maple syrup. Pancake syrup contains corn syrup, high-fructose corn syrup, water, sugar, salt and artificial coloring.
Personally, I prefer light amber maple syrup, but it can be hard to find and is more expensive. So, real dark amber maple syrup is what's usually on my table.
My family likes to have a variety of fruit syrup on hand. Blueberry, strawberry and raspberry syrup are all wonderful with Brioche French Toast.
- Heavy cream
- Whole Milk
- Vanilla extract
- Brioche bread
- Warm maple syrup
- Powdered sugar
See the Brioche French Toast recipe card for quantities.
Prepare the Ingredients
Preheat the oven to 275°F. Whisk together the eggs, heavy cream, milk, vanilla, honey and salt in a shallow bowl. A glass loaf pan works well.
Slice the bread into ¾ inch thick slices. Dip the bread slices in the egg mixture for 15 seconds. Turn the bread over and soak another 15 seconds. Soak one or two at a time, but do not overcrowd the bowl.
Cook on a Hot Griddle Then Bake
The best way to make perfect French toast is using a two-step cooking process.
Heat two tablespoons of butter in a large non-stick pan or griddle over medium heat. Be careful not to brown the butter. Place the soaked bread on the griddle and cook until golden brown, about three minutes. Turn over and cook the other side for another three minutes. If needed, add more butter to the pan before flipping the French toast.
Place the cooked French toast in a single layer on a baking rack over a baking sheet and bake for about five minutes. This is step is important to avoid soggy French toast.
Dress and Serve
Microwave the syrup for 30 seconds to warm it up. Sprinkle the French toast with sifted powdered sugar and serve with butter, warmed maple syrup and some fresh berries if you have some on hand. Enjoy!
What is the best bread for French toast? While Brioche is my favorite bread to use for this recipe, Challah bread also works well. Challah is type of bread that is available during the holiday season in many markets and makes excellent French toast. Just cut thick slices of bread and the rest of the recipe is the same. French bread is also a popular choice for French toast, although the texture will be very different. I try to avoid using regular white bread if I can.
If you don't have honey on hand, just add a tablespoon of brown sugar instead.
Brioche French Toast can be made on a hot griddle or skillet. I have even made French toast on a griddle inside a Big Green Egg during a power outage.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. But, leftover Brioche French Toast is really not worth saving. It's just not the same reheated. Do yourself a favor and make fresh Fresh toast.
Thick cut Brioche and Challah can soak up a lot of liquid quickly. That is why it is important to bake the French toast for a few minutes after pan frying. Otherwise, your French toast may have a nice, golden brown exterior and a wet and soggy interior.
As you take the final bites of your Brioche French Toast, contemplate the satisfaction that comes from transforming basic ingredients into a breakfast masterpiece. With the golden-brown crust and the hint of vanilla, each bite is a bit of comfort and indulgence. Whether shared with the whole family or savored in blissful solitude, this easy recipe is a testament to the simple joys found in the art of cooking. Don't save this recipe for Christmas morning or specials occasions, make some today. Enjoy!
The problem was not baking it. Fresh bread soaks up more liquid than stale bread and thick-sliced bread soaks up more than thin-sliced bread. For the best results, both require a little time in the oven after frying to set the inside. Try it again but this time place the pieces of French toast on a rack and cookie sheet and bake them for 5 minutes in a 275°F oven. The outside will be golden brown and the inside will be firm, not soggy.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this recipe.
Brioche French Toast
- 3 large eggs
- ½ cup heavy cream
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 tbs honey
- ¼ teaspoon salt
- 8 slices challah bread or brioche day old
- 4 tbs butter
- 4 oz maple syrup use real maple syrup
- 1 tbs powdered sugar
- Preheat the oven to 275° F.
- In a shallow bowl (a glass meatloaf pan works well), whisk together the eggs, heavy cream, milk, vanilla, honey, and salt. Slice the bread in ¾ inch thick slices.
- Soak the slices in the egg mixture for 15 seconds. Turn over and soak another 15 seconds.
- Heat two tablespoons of butter in a large non-stick pan over medium-low heat. Add the soaked bread and cook until golden brown (about three minutes per side).
- Place the cooked French toast on a baking rack over a sheet pan and bake for about five minutes. This is step is important if the bread is thick to avoid a soggy inside.
- Microwave the maple syrup for 30 seconds. Serve.