best brioche french toast recipe
The Best best brioche french toast recipe
I am so excited to share with you my favorite brioche french toast recipe. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make breakfast ideas that my family will love. This recipe is a game-changer.
It’s perfect for special occasions like holidays and birthdays, but it’s also a great option for a quick and healthy breakfast on a busy weekday morning. The best part? It’s incredibly easy to make and requires only a few ingredients.
I like to make it on the weekends when I have a bit more time to spare, but it’s also a great option for meal prep. Simply slice the brioche, dip it in a mixture of eggs and milk, and cook it in a skillet until golden brown. Serve with fresh fruit or syrup for an added touch of sweetness.
My kids adore this recipe and it’s become a staple in our household. I love how the brioche soaks up all the flavors of the egg mixture and becomes nice and fluffy on the inside while staying crispy on the outside. It’s truly a treat for breakfast or brunch.
Plus, it’s packed with protein and fiber from the eggs and whole wheat brioche, making it a great choice for health-conscious eaters like myself. I’ve even started making it for dinner sometimes, served with a side of scrambled eggs or sausage for added protein.
Best Brioche French Toast
This recipe uses thick slices of brioche bread for a rich and custardy French toast. The bread is soaked in a vanilla and cinnamon infused egg mixture then pan fried until golden brown.
🥘Ingredients
For the French Toast
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Best Brioche French Toast Works
I keep this brioche french toast in my regular rotation because it works for any occasion, from a lazy Sunday breakfast to a holiday brunch with the whole family.
It feeds a crowd without much fuss, and everyone at the table finds something to love about it.
The result is a dependable dish you can bring to family gatherings and know it will be welcomed.
❓ Frequently Asked Questions About Brioche French Toast
1. Why use brioche instead of regular sandwich bread for French toast?
Brioche is an enriched bread made with butter and eggs, so it’s tender, slightly sweet, and rich before it ever hits the custard. That soft, porous crumb soaks up the egg mixture quickly without falling apart, and the butter content helps the outside brown into a crisp, almost caramelized crust. Standard sandwich bread tends to go soggy in the middle or turn leathery at the edges. If you only have regular bread, choose a sturdy loaf and slice it thick.
2. Should I use stale brioche or fresh brioche?
Slightly stale is better. Day-old slices firm up just enough to hold their shape while absorbing the custard, so the center turns creamy instead of collapsing. Fresh brioche straight from the bakery is so soft that it can disintegrate in the pan. If your loaf is very fresh, slice it and leave the pieces out on a rack for an hour or two, or dry them in a low oven for a few minutes before dipping.
3. How thick should I slice the brioche?
Aim for slices about three-quarters of an inch to one inch thick. Thinner slices soak through too fast and cook up more like pancakes, while slices thicker than an inch stay raw and eggy in the middle by the time the outside is done. A serrated knife gives you the cleanest cut through brioche’s delicate crumb, especially on a soft loaf.
4. How do I keep French toast from turning out soggy?
Three things matter most: don’t oversoak, let the excess custard drip off, and cook over medium to medium-low heat so the egg sets before the bread burns. A quick dip of a few seconds per side is usually enough for brioche. If the pan is too hot, the crust darkens before the center firms up; if it’s too low, the bread slowly steams and turns spongy. A buttered nonstick or well-seasoned skillet works well, and a light sprinkle of sugar in the pan adds a crisp edge.
5. Can I make brioche French toast ahead of time or freeze it?
Yes, on both counts. Cooked slices keep in the refrigerator for a couple of days and reheat best in a toaster oven or a dry skillet, which brings back the crisp exterior that a microwave destroys. To freeze, cool the slices completely, lay them flat on a tray until solid, then stack them in a freezer bag for up to a month and reheat straight from frozen. You can also whisk the custard the night before and refrigerate it, which saves time in the morning.
