Brioche French Toast Recipe
Thick buttery bread dipped in a cinnamon batter topped with berries & cream. maple syrup.
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Ingredients
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Brioche & Batter
For Cooking
Berries & Cream
To Serve
Method
Brioche & Batter
Prepare bread
If brioche slices are very thick (1 1/2–2 inches), slice into 1–1¼ inch slices for even soaking. Stale or slightly dry brioche works best because it soaks without falling apart. Arrange slices on a tray while you make the batter.
Make batter
In a large shallow dish or baking dish wide enough to fit a slice of bread, whisk together the 4 large eggs until smooth. Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until fully combined and slightly frothy.
Soak brioche
Working one slice at a time, submerge a brioche slice in the batter and let it soak for 15–20 seconds per side (longer, up to 30 seconds, for drier or thicker slices) until the center feels slightly saturated but not falling apart. Hold the slice over the dish briefly to let excess drip off before cooking. Repeat with remaining slices; place on a wire rack while heating the pan.
For Cooking
Heat pan
Place a large skillet or griddle over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. When butter is melted and foaming (but not browned), reduce heat to medium-low so the toast cooks through without burning on the exterior.
Cook first side
Add 2–3 soaked brioche slices to the pan without crowding. Cook 3–4 minutes on the first side until golden brown and set. Adjust heat if browning too fast.
Cook second side
Flip slices and add another tablespoon of butter to the pan as needed. Cook 2–3 minutes more until the second side is golden and the center is cooked. Internal texture should be custardy, not wet. Transfer cooked slices to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you finish the rest. Repeat in batches, adding butter as needed.
Berries & Cream
Prepare berries
Place 2 cups mixed berries in a bowl. If using strawberries, quarter or slice them to match bite size. Sprinkle 1 tablespoon powdered sugar and 1/2 teaspoon lemon juice over the berries. Gently toss to combine and let sit for 5–10 minutes to macerate.
Make whipped cream
In a chilled bowl, pour 1/2 cup heavy cream and add 1 teaspoon honey (or granulated sugar). Whip with a hand mixer or whisk until soft peaks form. Taste and adjust sweetness if desired. Do not overwhip; you want a light, spoonable cream.
To Serve
Plate two slices of warm brioche French toast per serving. Spoon a generous portion of macerated berries over or beside the toast. Add a dollop of whipped cream on top or beside the berries.
Dust lightly with 1/2 tablespoon powdered sugar and serve with maple syrup (about 2 tablespoons per serving) on the side or drizzled on top. Serve immediately so toast remains crisp at the edges and custardy inside.