Brioche French Toast Recipe
Brioche, Vanilla, Sugar Confection, Fresh Fruit
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Ingredients
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Custard & Soak
Bread & Coating
Finish & Garnish
Method
Custard & Soak
- 1
Prepare custard
In a wide shallow bowl or baking dish large enough to hold a slice of brioche flat, whisk together 4 eggs until smooth. Add 1 cup whole milk, 1 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, a pinch of fine sea salt, and optional 1 teaspoon orange zest. Whisk until sugar is dissolved and mixture is homogeneous.
- 2
Soak brioche
Arrange 8 slices of brioche in a single layer in the custard so each slice is briefly submerged. Let each slice soak 20–30 seconds per side for fresh brioche (longer, up to 1 minute per side, for slightly stale bread). Do not oversoak to the point of falling apart. Transfer soaked slices to a wire rack for 1–2 minutes to let excess drip off.
Cooking
- 3
Preheat pan or griddle
Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter to the pan; when it foams and begins to brown slightly, lower heat to medium-low to avoid burning and maintain even browning.
- 4
Cook slices
Working in batches (2–3 slices at a time depending on pan size), add soaked brioche slices to the pan in a single layer without crowding. Add an additional 1/2 tablespoon butter per batch and swirl. Cook 2½–3 minutes on the first side until deep golden brown. Flip and cook another 2–3 minutes until the second side is golden and custard is set. Adjust heat as needed so slices brown evenly without burning. Transfer cooked slices to a warm oven (200°F/95°C) or a baking sheet tented with foil to keep warm while finishing remaining batches.
Finish & Serve
- 5
Plate and garnish
Arrange 2 slices of warm brioche French toast per serving on plates. Dust each serving lightly with powdered sugar (about 1/2 tablespoon per plate). Spoon fresh mixed fruit (about 1/2 cup per serving) alongside or on top of the toast. Add a few mint leaves for color if using.
- 6