Brioche French Toast Platter Recipe

Make custard

In a large mixing bowl, whisk together the eggs and granulated sugar until slightly frothy (about 30 seconds). Add whole milk, heavy cream, vanilla extract, ground cinnamon, kosher salt and orange zest if using. Whisk until fully combined and smooth.

Strain (optional)

For an extra-silky custard, pour the mixture through a fine-mesh sieve into a shallow baking dish or rimmed sheet pan large enough to hold the brioche slices flat.

Prepare brioche

Arrange brioche slices in a single layer in the shallow dish with the custard. Press each slice down gently so it soaks but does not fall apart. Let the slices sit 1–2 minutes on each side for lightly soaked toast; for richer, more custardy centers, soak 5–10 minutes, flipping once so both sides absorb the custard. If using very fresh brioche, limit soaking to avoid sogginess.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon neutral oil (or an additional tablespoon butter) to the pan and let it melt and foam. Keep heat at medium—too hot will brown exterior before interior warms.

Cook brioche

Working in batches (do not overcrowd), lift each soaked slice allowing excess custard to drip back into the dish, then place in the hot skillet. Cook 2–3 minutes per side, or until deep golden brown and custard is set in the center. Add more butter to the pan between batches as needed. Transfer cooked slices to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining slices.

Plate the platter

When all slices are cooked, arrange them on a large serving platter, slightly overlapped or fanned. Place butter pats alongside or on each slice if desired.

Finish & garnish

Dust the brioche with confectioners' sugar, scatter fresh berries over and between slices, sprinkle toasted almonds if using, and add dollops of whipped cream. Serve warm with maple syrup on the side for pouring.