Brioche French Toast Recipe

Whisk wet ingredients

In a large shallow bowl or rimmed baking dish, crack the eggs and lightly beat to combine. Add whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon and fine salt. Whisk until sugar is mostly dissolved and the mixture is homogenous.

Incorporate rum

Stir in the dark rum until evenly distributed. Taste (carefully) to confirm the rum presence is noticeable but not overpowering. Adjust by up to 1 tsp more rum if desired.

Arrange brioche slices in a single layer in the shallow dish with the batter. Allow slices to soak 20–30 seconds per side for 3/4"–1" slices (longer, up to 1 minute per side, for very thick slices). Gently lift each slice and let excess batter drip back into the dish; do not leave bread so soggy that it falls apart.

If preparing ahead or for a batch, place soaked slices on a wire rack set over a baking sheet and let rest 5 minutes; this helps batter set into the bread for a creamier interior.

Preheat a large nonstick or cast-iron skillet over medium heat until hot but not smoking (about 3–5 minutes). Add 1 tablespoon butter and 1 tsp neutral oil to the pan; swirl to coat. The oil helps prevent the butter from burning while still giving flavor.

Working in batches (do not overcrowd), place 3–4 soaked brioche slices in the pan. Cook until deep golden brown and crisp on the first side, about 2.5–4 minutes depending on pan temperature. Flip and add another 1/2 tablespoon butter to the pan if needed. Cook the second side until golden and cooked through, another 2–3 minutes. Adjust heat to medium-low if browning too quickly before the center sets.

Transfer finished slices to a warm oven set to 200°F (95°C) or keep on the wire rack in a warm spot while you cook remaining batches. Repeat adding butter/oil between batches as needed (total ~3 tbs butter and 1 tsp oil used).

To serve, dust brioche French toast lightly with powdered sugar and serve with warm maple syrup and fresh berries, if using.