Brioche French Toast Recipe
Make Brioche French Toast Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard & Soak
Bread & Spread
Toppings (optional)
Method
Custard & Soak
- 1
Make the custard
In a wide shallow mixing bowl or baking dish large enough to hold a slice of brioche flat, whisk together the eggs and granulated sugar until smooth and slightly frothy (about 30 seconds). Add whole milk, heavy cream, vanilla extract, pinch of kosher salt, orange zest and cinnamon (if using). Whisk until fully combined.
- 2
Soak the brioche
Arrange brioche slices in a single layer in the dish (you may need to work in batches). Press each slice gently into the custard so it soaks up the mixture. Let sit for 20–30 seconds per side for fresh brioche; for slightly stale brioche, allow 45–60 seconds per side so custard penetrates without falling apart. Lift slices and let excess drip back into the bowl.
Cook
- 3
Preheat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt and foam, coating the pan. Reduce heat slightly if butter browns too quickly.
- 4
Cook slices
When pan is hot but not smoking, place 2–3 soaked brioche slices in the skillet without crowding. Cook 2.5–4 minutes per side until golden brown and caramelized, using a spatula to check color. Add remaining 1 tablespoon butter between batches as needed. Transfer cooked slices to a wire rack placed on a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.
Serve & Finish
- 5
Plate
Arrange warm brioche French toast on plates. Dust with powdered sugar if desired. Top with fresh berries and a dollop of whipped cream.
- 6
Syrup
Warm maple syrup briefly in a small saucepan or microwave and drizzle over the toast just before serving.
- 7
Notes
If making ahead, keep cooked slices in a low oven (200°F / 95°C) uncovered on a rack to retain crisp edges for up to 30 minutes. For richer custard, substitute another 2 tablespoons of cream for milk; for dairy-free, use full-fat coconut milk and vegan butter for cooking.