Brioche French Toast Recipe

Make custard and soak

In a shallow wide bowl or pie dish, whisk together 2 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and 1/8 teaspoon fine salt until smooth and slightly frothy. Place 2 slices of brioche in the custard, letting them soak 20–30 seconds per side until perceptibly saturated but not falling apart (longer if using day-old bread). Turn once to coat both sides.

Cook

Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon unsalted butter. When the butter foams and just begins to brown at the edges, add the soaked brioche slices. Cook 2½–3 minutes per side, pressing gently with a spatula, until deep golden brown and cooked through (internal texture should be set but still tender). If the exterior browns too quickly, reduce heat slightly and cover for 30–60 seconds to finish cooking.

While the toast cooks, make the vanilla cream. In a small bowl, combine 2 oz softened mascarpone (or cream cheese), 1/4 cup heavy cream, 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract. Whisk vigorously (or use a handheld mixer) until the mixture is smooth and slightly thickened but still spreadable—about 30–60 seconds. Taste and adjust sweetness if needed.

Assemble the plate: place two warm brioche slices on the plate. Spoon or spread about 2 tablespoons of the vanilla cream across the top of one or both slices. Arrange 1 cup seasonal fruit alongside or on top of the toast. Drizzle 2 tablespoons organic maple syrup over the toast and fruit. Dust lightly with 1 teaspoon confectioners' sugar if desired and garnish with fresh mint leaves.

Serve immediately while the toast is warm. Leftovers: refrigerate vanilla cream separately up to 2 days; finished dish best eaten same day.