French Toast Recipe

Slice bread

If your brioche is a whole loaf, slice it into 3/4- to 1-inch thick slices. You should have about 8 thick slices. Stale or day-old brioche works best; if fresh, dry slices on a wire rack at 250°F (120°C) for 8–10 minutes to firm the crumb slightly.

Arrange slices on a baking sheet in a single layer so they are ready for soaking. Do not overlap.

Whisk wet ingredients

In a wide, shallow bowl or pie dish large enough to hold one slice, whisk together 4 large eggs until homogenous.

Add 1 cup whole milk and 1/2 cup heavy cream to the eggs and whisk until combined.

Stir in 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk until sugar dissolves and mixture is smooth.

Taste the custard and adjust sweetness or cinnamon if desired. Let rest for 2–3 minutes so flavors meld.

Soak slices

Working one slice at a time, place a brioche slice into the custard and let it soak 15–20 seconds per side for fresh slices, or 25–30 seconds per side for day-old/staler bread. Press gently so custard saturates but does not fall apart.

Lift slice and let excess custard drip back into the bowl for 5–10 seconds. Place soaked slices on a wire rack or plate while you heat the pan.

Heat pan

Place a heavy skillet or nonstick pan over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil. Swirl until butter foams and just begins to brown, about 1–2 minutes. Oil helps prevent butter from burning.

Add 2–3 soaked brioche slices to the pan without crowding. Cook until deep golden brown and crisp, 2½–4 minutes per side depending on thickness. Flip carefully with a spatula and cook the second side until equally golden and cooked through (internal texture should be custardy but set).

If exterior browns too quickly before custard sets, lower heat slightly. Add more butter+oil between batches as needed. Transfer cooked slices to a warm plate and keep in a low oven (200°F / 95°C) while you cook remaining slices.

Plate and sweeten

Arrange 2 slices per serving on plates. Dust with powdered sugar (about 1/2 tablespoon per serving) and a light sprinkle of ground cinnamon.

Warm 4 tablespoons honey lightly (10–15 seconds microwave or in a small saucepan) and drizzle 1 tablespoon honey over each serving; alternatively offer honey on the side. Pour maple syrup (about 2 tablespoons per serving) or serve at table.

Top with fresh berries or fruit if using, and add a pat of butter. Serve immediately so edges remain crisp and centers creamy.

Optional: for extra aroma, sprinkle an additional 1/2 teaspoon sugar mixed with 1/4 teaspoon cinnamon over the top before serving (Záуap apa pe кavέλa).