Brioche French Toast Recipe
Make Brioche French Toast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brioche & Filling
Custard Mixture
Toppings & Garnish
Method
Brioche & Filling
- 1
Prepare brioche
Slice the brioche loaf into 8 thick slices (about 3/4–1 inch each). If loaf is very fresh and soft, dry slices on a baking sheet in a single layer at 275°F (135°C) for 8–10 minutes to slightly firm the crumb so it absorbs custard without falling apart.
- 2
Make cream cheese filling (optional)
In a small bowl, beat the cream cheese with 2 teaspoons confectioners' sugar and 1 teaspoon vanilla until smooth and spreadable. Transfer to a piping bag or small spoon for assembly.
- 3
Assemble stuffed slices (optional)
If stuffing, spread about 1 tablespoon of cream cheese mixture between two slices to make a sandwich, or spread on one slice and top with another. Press gently so filling reaches edges but does not squeeze out excessively.
Custard Mixture
- 4
Whisk custard
In a wide shallow bowl or a 9x13 mixing dish, crack the 6 large eggs and whisk lightly. Add 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon fine salt, and 1 tablespoon orange zest (if using). Whisk thoroughly until sugar is dissolved and mixture is uniform and slightly frothy.
- 5
Soak brioche
Pour the custard mixture into the dish with the brioche slices so each slice is partially submerged. Let slices soak 20–30 seconds per side for standard slices; if using thicker (1-inch) or stuffed slices, soak 45–60 seconds per side, pressing gently so custard is absorbed. Do not oversoak to the point of collapse—brioche should be saturated but still hold shape.
Cook & Finish
- 6
Preheat pan
Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons unsalted butter and allow it to melt and foam but not brown. Reduce heat slightly if butter browns quickly.
- 7
Cook slices
Working in batches if necessary, transfer soaked brioche to the skillet. Cook 3–4 minutes per side for golden brown, carefully flipping with a spatula. If slices are very thick or stuffed, cover pan for 30–60 seconds after flipping to ensure center cooks through, then uncover to crisp edges. Add a little extra butter between batches as needed.
- 8
Keep warm
Transfer cooked slices to a baking sheet and keep warm in a 250°F (120°C) oven while finishing remaining slices so all are served hot.
- 9
Finish and serve
Optionally melt 1 tablespoon butter over cooked slices for sheen and flavor. Dust with 1 tablespoon powdered sugar, top with 1 cup fresh berries, and serve with maple syrup to taste. Offer additional powdered sugar to dust at table if desired.
