Brioche French Toast Recipe

Name: Kerbey Lane Cafe - Centrals BRIOCHE FRENCH TOAST Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf (sliced, day-old preferred); 4 large eggs; 1 cup whole milk; 0.25 cup heavy cream; 2 tbsp granulated sugar; 1 tsp pure vanilla extract; 0.5 tsp ground cinnamon (for custard); 0.25 tsp fine sea salt; 2 tbsp unsalted butter (for skillet); 1 tsp neutral oil (optional, for skillet); 2 tbsp powdered sugar (for dusting); 0.5 tsp ground cinnamon (for dusting); 0.5 cup maple syrup (for serving); 1 cup fresh berries (optional, for serving)

Inspired by Kerbey Lane Cafe - Central

Time30m

Serves4

dusted with powdered sugar & cinnamon

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Ingredients

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Brioche French Toast

8 slices brioche loaf (sliced, day-old preferred)

4 Large eggs

1 cup whole milk

1/4 cup Heavy cream

2 tbsp granulated sugar

1 tsp pure vanilla extract

1/2 tsp ground cinnamon (for custard)

1/4 tsp fine sea salt

2 tbsp unsalted butter (for skillet)

1 tsp neutral oil (optional, for skillet)

2 tbsp powdered sugar (for dusting)

1/2 tsp ground cinnamon (for dusting)

1/2 cup maple syrup (for serving)

1 cup fresh berries (optional, for serving)

Method

Brioche French Toast

Prep bread

If using a whole brioche loaf, slice into 8 evenly thick slices (about 3/4 to 1 inch thick). Day-old brioche or slices left out uncovered for 1-2 hours will absorb custard better; if bread is very fresh, cut and let sit uncovered while making the custard.

Make custard

In a shallow wide bowl or dish large enough to hold a slice of brioche, whisk together 4 large eggs until smooth. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Whisk until sugar is dissolved and mixture is homogeneous and slightly frothy.

Soak bread

Preheat a large skillet or griddle over medium heat (about 325-350°F / 160-175°C). Working 1–2 slices at a time, place a brioche slice into the custard and let it absorb for 15-30 seconds per side, pressing gently so the custard soaks into the center but not so long that the slice falls apart. For thicker slices or very stale bread, extend soak time up to 45 seconds per side. Allow excess custard to drip back into the dish.

Cook

Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil to the preheated skillet to prevent burning. When butter is sizzling and foaming but not browned, place soaked brioche slices in the skillet without overcrowding. Cook 2.5–4 minutes per side, lowering heat if the exterior browns too quickly; the internal temperature should be hot and the center set. Add remaining 1 tablespoon butter before adding the next batch if needed. Adjust heat to maintain an even golden-brown color.

Keep warm (optional)

If cooking in batches, preheat the oven to 200°F (95°C) and place cooked slices on a wire rack set over a baking sheet in the oven to keep warm and crisp while finishing the rest.

Make dusting mix

In a small bowl, combine 2 tablespoons powdered sugar with 1/2 teaspoon ground cinnamon and stir to blend evenly.

Serve

Arrange 2 slices of brioche French toast per serving on plates. Dust each portion generously with the powdered sugar–cinnamon mixture. Serve immediately with maple syrup (about 2 tablespoons per serving) and optional fresh berries on the side.

Notes

For richer flavor, substitute orange or lemon zest (1 tsp) into the custard. To make ahead, assemble soaked slices on a tray, cover and refrigerate up to 2 hours, then cook from chilled, adding a minute of cooking time per side. Adjust sugar to taste; powdered sugar dusting gives the classic look and a light sweetness.