Brioche French Toast Recipe

Slice and rest

Slice the brioche loaf into 8 even slices about 3/4 to 1 inch thick. If the brioche is very fresh and soft, let the slices sit uncovered for 1 hour to dry slightly or toast very lightly in a 325°F (160°C) oven for 5–7 minutes to remove excess moisture. This helps the bread absorb custard without falling apart.

Arrange a wire rack near the stove and set a large shallow baking dish or pie plate nearby for the custard. Have your toppings ready and measured.

Make the custard

In a large mixing bowl, whisk together the 4 eggs until blended. Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt. Whisk vigorously until sugar is dissolved and mixture is uniform and slightly frothy. For a smoother custard, you may strain the mixture through a fine-mesh sieve into the shallow dish.

Soak the brioche

Working 2–3 slices at a time, lay each brioche slice in the custard dish and press gently so both sides soak. Let each side soak for 20–30 seconds (longer if using very stale bread—up to 1 minute per side), allowing the custard to penetrate but not become soggy. Transfer soaked slices to a wire rack for 1–2 minutes to let excess custard drip off before cooking.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and swirl until it foams and the foaming subsides but does not brown (about 1 minute). Reduce heat slightly if butter begins to brown quickly.

Cook slices

Add 2–3 soaked brioche slices to the pan without crowding. Cook 2–3 minutes on the first side until deep golden brown and a light crust forms. Add another 1/2 tablespoon butter to the pan if needed, flip, and cook the second side 1.5–2 minutes until golden and cooked through. Internal texture should be custardy but not wet. Repeat with remaining slices, adding butter as needed and keeping cooked slices on a warm platter in a low oven (200°F / 95°C) to stay warm.

Plate and garnish

Arrange 2 slices per serving (adjust to appetite) on each plate. Dust lightly with powdered sugar and top with fresh berries and a dollop of whipped cream if using. Sprinkle toasted sliced almonds over the top for crunch.

Serve with syrup

Serve immediately with maple syrup on the side for drizzling. Recommend about 1–2 tablespoons syrup per serving, more to taste.