Cinnamon Soaked Brioche French Toast Recipe

Prepare brioche

Slice brioche into 1-inch thick slices if not pre-sliced. Stale or slightly day-old brioche holds the custard better; if fresh, let sit uncovered 30 minutes to slightly dry.

Make the custard soak

In a wide shallow bowl or baking dish large enough to fit a slice of brioche flat, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, fine salt, and orange zest (if using) until sugar is dissolved and mixture is homogenous.

Soak the brioche

Place brioche slices in a single layer in the custard. Press gently so bottom soaks for 20–30 seconds, then flip and soak the other side 20–30 seconds. For a richer, custardy interior, soak 1–2 minutes per side but do not oversoak to the point slices fall apart. Transfer soaked slices to a wire rack briefly (1–2 minutes) to let excess drip.

Heat pan

In a large skillet or griddle, warm over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter; when butter foams and begins to brown lightly, reduce heat to medium-low so the exterior browns without burning.

Cook french toast

Working in batches (do not overcrowd), add soaked brioche slices and cook 3–4 minutes per side until deep golden brown and slightly crisp at edges. Add more butter (about 1/2 tablespoon) between batches as needed and keep finished slices on a warm oven tray (200°F / 95°C) to hold.

Finish and dust

When all slices are cooked, arrange on serving plates. Dust with powdered sugar using a fine mesh sieve or shaker.

Serve with syrup or compote and sweet cream

Warm grade A maple syrup or berry compote slightly. Drizzle about 2–3 tablespoons maple syrup per serving (adjust to taste) or spoon warm berry compote over the top. If using sweet cream, drizzle or dollop about 1–2 tablespoons per serving.

Garnish (optional)

Top with fresh berries and mint leaves as desired before serving.