Tulo

Brioche French Toast Recipe

Brioche's high egg and butter content gives it a tight, tender crumb that soaks up custard without falling apart, and its natural sweetness means the slices caramelize into a deep golden crust in the pan instead of just steaming soft.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 8 slices brioche loaf, sliced 3/4-inch thick
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, for the pan
  • 1/4 cup maple syrup, for serving

Nutrition per serving

Calories
486
Protein
14g
Carbs
41g
Fat
28g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Let the brioche slices sit uncovered on a wire rack for 20-30 minutes before starting, or leave them out overnight, so the surfaces dry out slightly.
  2. 2In a wide, shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until fully combined and no streaks of egg remain.
  3. 3Heat a large nonstick skillet or griddle over medium-low heat and add 1 tablespoon of the butter, swirling to coat.
  4. 4Dip one slice of brioche into the custard, letting it soak for about 15 seconds per side, then let the excess drip off before transferring to the pan.
  5. 5Cook the slices for 3-4 minutes per side, until deep golden brown and set in the center, adjusting the heat down if they're browning faster than the inside is cooking.
  6. 6Wipe out the pan and add another tablespoon of butter between batches, repeating with the remaining slices.
  7. 7Serve immediately, topped with butter and warm maple syrup.

Tips & variations

  • Day-old brioche works better than fresh; the slightly firmer texture soaks up custard evenly instead of getting waterlogged.
  • For extra richness, swap the milk for half-and-half.
  • Add a pinch of orange or lemon zest to the custard for brightness against the sweetness of the bread.
  • Keep finished slices warm on a wire rack set over a baking sheet in a 200°F (95°C) oven while cooking the rest, stacking them will trap steam and soften the crust.

Storage & reheating

Store leftover French toast in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or in a 350°F (175°C) oven for about 8 minutes to restore the crisp exterior; microwaving will make it soft. To freeze, lay cooled slices flat on a baking sheet until solid, then transfer to a freezer bag for up to 2 months and reheat straight from frozen in the oven or toaster.

Tips from the Tulo kitchen

  • A splash of the soaking custard left in the dish can be poured over the batter of a bread pudding instead of discarding it.
  • Slicing the brioche a bit thicker than a standard sandwich loaf, around 3/4 to 1 inch, keeps the center custardy without the slice falling apart when flipped.

FAQ

Why is my brioche French toast soggy in the middle?

The custard soak was likely too long or the heat too high. Brioche is dense enough that 15 seconds per side is usually plenty; longer soaking combined with high heat browns the outside before the inside finishes cooking.

Can I make brioche French toast ahead for a crowd?

Yes. Cook the slices, then hold them on a wire rack over a baking sheet in a 200°F (95°C) oven for up to 30 minutes, this keeps them warm without trapping steam and softening the crust.

Do I need to use stale bread?

Slightly dried-out bread absorbs custard more evenly, but if only fresh brioche is available, toast the slices lightly first or reduce the soaking time to about 10 seconds per side.

What's the best pan to use?

A nonstick or well-seasoned cast iron skillet works best; brioche's sugar content makes it prone to sticking and scorching in a pan that isn't properly nonstick.

More recipes