Brioche French Toast Recipe

Brioche French Toast on white plate with pat of butter, blueberries and strawberries.

5 from 1 vote

Brioche French Toast is a luxurious and indulgent twist on the breakfast classic. Made with rich, buttery brioche bread, it has a melt-in-your-mouth texture and a slightly sweet vanilla-infused flavor. Serve with a drizzle of maple syrup, fresh berries a dusting of powdered sugar or whipped cream to start your day on a decadent note!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast and Brunch

Cuisine: French

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

8 slices (1/2-inch thick) brioche bread stale
3 large eggs
1 cup half-and-half
2 tablespoons honey
1 teaspoon vanilla extract
Pinch salt
4 tablespoons unsalted butter plus more for serving
Strawberries and blueberries or other fresh fruit
Maple syrup
Powdered sugar

Instructions

Preheat oven to 200 degrees.
Place a cooling rack on a rimmed sheet pan for the finished French toast.
Whisk the eggs in a shallow dish until beaten. Add the half-and-half, honey, vanilla and a pinch of salt and whisk until the honey has dissolved.
Working with two pieces at a time, place them in the egg mixture and let them soak for 15 seconds on each side.
Heat 1 tablespoon of butter in a nonstick skillet or griddle over medium-low heat (until the butter foams).
Add the soaked brioche slices and cook until golden brown on the first side, 2-3 minutes. Flip and cook on the other side for 2-3 minutes.
Place the French toast on the prepared cooling rack/sheet pan and place in the oven to keep warm.
Wipe out the skillet with a paper towel and repeat with the remaining butter, brioche slices and custard.
Serve immediately topped with butter, fresh fruit, maple syrup and powdered sugar.

Notes

SUBSTITUTIONS:

You can substitute whole milk if you prefer.

TIPS:

If the brioche slices are not already stale, lay them out in a single layer on a sheet pan. Preheat the oven to 275 degrees and bake the bread for 10 minutes. Alternatively, leave the brioche slices on a cooling rack on your counter overnight.
Cook the French toast over medium to medium-low heat so it cooks through without burning.
Wipe out the skillet between batches to prevent browned butter solids from transferring to the toast.
Keep finished slices warm on a cooling rack set over a baking sheet in the oven to prevent soggy bottoms.

MAKE AHEAD:

The custard can be made up to 12 hours in advance. Cover and refrigerate.

FREEZER-FRIENDLY:

Freeze the slices individually on a parchment-paper-lined rimmed baking sheet, then place them in the freezer.
When solid, place in an airtight container or freezer zipper-top bag and freeze for 2 to 3 months.
Reheat covered with aluminum foil in a 375-degree oven until heated through.

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