French Toast Recipe

Slice brioche

Trim the brioche loaf if needed and hand-slice into 3/4- to 1-inch thick slices. Aim for even thickness so slices soak evenly. For a richer interior, cut some slices 1 1/4 inches thick to hold more custard.

Arrange the sliced brioche in a single layer on a wire rack or baking sheet and let sit for 10–15 minutes at room temperature if the bread is very fresh. This helps the surface dry slightly so it absorbs custard without falling apart.

Whisk custard

In a large mixing bowl, crack the 4 eggs and whisk briskly until pale and slightly frothy (about 30 seconds). Add the heavy cream, whole milk, granulated sugar, Madagascar vanilla extract, ground cinnamon, and a pinch of salt. Whisk until fully combined and the sugar is dissolved (about 20–30 seconds).

Taste a drop of the custard and adjust: add up to 1 teaspoon more vanilla for stronger vanilla flavor or a little extra cinnamon if desired.

Place bread slices in a shallow baking dish or rimmed sheet pan in a single layer. Pour or ladle the custard evenly over the slices, letting each slice absorb for about 20–30 seconds per side. For thicker slices (1-inch+), allow 45–60 seconds per side and press gently so custard soaks into the center.

After soaking, transfer the custard-soaked slices to a wire rack set over a sheet pan to drain excess custard for 2–3 minutes. This prevents excess dripping in the pan while cooking.

Heat pan

Heat a large nonstick skillet or cast-iron griddle over medium to medium-low heat. Add 1 tablespoon of the unsalted butter and let it melt, swirling to coat the pan.

Cook the slices in batches (do not overcrowd). Place 2–3 slices in the pan depending on size. Cook until the underside is deep golden brown, about 3–4 minutes. Add more butter (about 1 tablespoon) before each new batch as needed.

Flip and cook the other side until golden and set, another 2–3 minutes. The internal custard should be set but still moist; if using very thick slices, lower heat slightly and cook a bit longer to avoid burning the exterior while the center finishes.

Transfer cooked French toast to a warm oven (200°F / 95°C) on a baking sheet to keep warm while finishing remaining batches.

Once all slices are cooked, stack or arrange on plates. Dust lightly with powdered sugar if desired and top with fresh berries. Serve immediately with warm maple syrup on the side.

Storage: refrigerate leftover slices in an airtight container up to 3 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or in a skillet over low heat until warmed through.