Raisin Bread Brioche French Toast Recipe

Slice & Rest

If your house-made raisin brioche is freshly baked and very soft, slice into 3/4 to 1-inch thick slices and let them sit on a rack for 30–60 minutes to slightly dry so they absorb custard without falling apart. If already slightly stale, proceed immediately.

Preheat

Place a large skillet or griddle over medium heat. Preheat oven to 200°F (95°C) and place a baking sheet inside to keep finished French toast warm, if serving multiple batches.

In a wide, shallow bowl or baking dish large enough to hold a slice of brioche, whisk together 4 large eggs until smooth.

Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine salt to the eggs. Whisk until fully combined and slightly frothy. Taste and adjust cinnamon or vanilla if desired.

One slice at a time, lay a piece of raisin brioche into the custard. Let it soak for 15–30 seconds on the first side, then flip and soak for another 10–20 seconds. For very fresh bread, soak slightly longer (up to 45 seconds per side) so the center takes on custard but avoid over-saturating to prevent falling apart. The goal is saturated but not falling apart.

Lift the slice, allowing excess custard to drip back into the bowl, and place on a plate while you repeat with remaining slices. Work quickly so custard remains cool and bread does not become gummy.

Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil to the preheated skillet over medium heat. The oil raises the butter's smoke point to prevent burning. When butter foams but is not browned, add 2–3 soaked slices without overcrowding the pan.

Cook for 2.5–4 minutes per side, until each side is deep golden brown and caramelized. Use a spatula to gently press down once after adding each slice to ensure good contact with the pan, then flip carefully. Reduce heat slightly if browning too quickly before the center sets.

As slices finish, transfer them to the warm baking sheet in the oven to keep warm while you cook remaining batches. Add remaining butter (about 1 tablespoon) as needed between batches.

Dust finished French toast with 2 tablespoons powdered sugar and top with fresh berries if using.

Serve each portion (typically 2 slices per person) with maple syrup (about 2–3 tablespoons per serving) and optional pats of butter.

If desired, for a slight caramel finish sprinkle a little extra granulated sugar on the hot slices and torch briefly to caramelize, or place under a hot broiler for 30–60 seconds—watch carefully to avoid burning.