I love Brioche French Toast. Thick slices of brioche bread dipped in an egg-rich batter and cooked on a hot griddle with melted butter creates a luxurious buttery French toast that your whole family will love!
Serve this classic breakfast dish with sweet creamery butter and warm maple syrup for an easy yet elegant breakfast.
I love making toppings to serve with my Brioche French Toast. Here are some of my favorites.
- Mixed Berries
- Caramelized Bananas
- Apples
- Whipped Cream
You’ll find the recipes for the toppings in the notes of the recipe card.
If you love French toast, make sure to check out my banana-stuffed French toast and French toast casserole.
Ingredients to make Brioche French Toast
Let’s start by gathering the ingredients we need to make my Brioche French Toast recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make Brioche French Toast
- Add the whole milk, large eggs, ground cinnamon, and vanilla extract to a large bowl.
- Whisk the ingredients to combine thoroughly.
*The cinnamon may clump a bit or rise to the top. Just do your best to mix it as much as possible. - Place a griddle pan or large frying pan on the stove over medium-high heat (on an electric griddle, set the temp to 350 degrees F.).
- Add half a tablespoon of butter onto the griddle, letting it melt and spreading it around the surface of the pan.
- Dip the bread into the egg mixture, turning it over to get both sides.
- Place the dipped bread on the hot griddle and cook for 3-4 minutes until golden brown.
*If you like cinnamon, sprinkle a little extra after placing the bread on the griddle. - Turn over the French toast to cook the other side. Let the bread cook until both sides are golden brown.
You can serve the brioche French toast with just a sprinkle of confectioners’ sugar.
Or take it to the next level of deliciousness with butter and warm maple syrup.
For an extra special treat, serve this breakfast classic with a warm berry topping and homemade whipped cream.
Store any leftover Brioche French Toast in an airtight container refrigerated for 1-2 days.
Recipe FAQ’s
Thick, sturdy bread like brioche, challah, or a dense loaf of white bread, like Texas toast, is ideal for making French toast. These types of breads will absorb the egg mixture without falling apart.
To keep your French toast from being soggy, avoid soaking the bread in the egg mixture for too long. Just a quick dip on each side is enough. Using day-old bread can also help, as it’s less likely to absorb too much liquid.
Yes, French toast can be made in advance and reheated when ready to serve. You can also freeze it in single portions and reheat it in the oven or a toaster.
More Recipes You’ll Love!
Brioche French Toast
Ingredients
French Toast
- 12 slices lobrioche bread
- 1 ½ cups whole milk
- 3 large eggs
- 2 teaspoon oground cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon salted butter or unsalted
Topping
- 2 tablespoon confectioner's sugar
- 6 tablespoon salted butter or unsalted
- 12 ounces maple syrup
Instructions
French Toast
- Add the whole milk, large eggs, ground cinnamon, and vanilla extract to a large bowl. Whisk to thoroughly combine the ingredients.The cinnamon may clump a bit or rise to the top. Just do your best to mix it is as much as possible.
- Place a griddle pan, or large frying pan on the stove over medium-high heat (on an electric griddle set the temp to 350 degrees F.).
- Add half a tablespoon of butter onto the griddle, letting it melt and spreading it around the surface of the pan.
- Dip the bread into the egg mixture, turning it over to get both sides, then place on the hot griddle.*I like sprinkling a little extra cinnamon on when first placing them on the griddle to add even more flavor.
- Cook for 3-5 minutes until golden brown, then turn over the French toast to cook the other side. Let the brioche cook until both sides are golden brown.
Topping
- Dust with confectioners sugar, and serve with warm maple syrup and butter.
Notes
- 1 cup of blueberries
- 1 cup of sliced strawberries
- 2 tablespoon unsalted butter
- 2 tablespoon raw sugar (golden sugar)
- 1 teaspoon vanilla
- Rinse the blueberries and strawberries. Remove the stems from the strawberries and slice them in half.
- Place a saute pan over medium heat.
- Add the butter to the pan, letting it melt to coat the bottom of the pan.
- Add the blueberries and strawberries to the pan, gently stirring them to coat with the butter.
- Add the vanilla extract to the pan and sprinkle the sugar over top of the mixed berries.
- Stir the berries until they are all fully coated with butter and sugar mixture.
- Let the berries cook for 2-3 minutes. Don’t let them get mushy.
- Remove from the heat and serve.
- 4-6 bananas (about 2 cups)
- 2 tablespoon butter
- 2 tablespoon brown sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Peel and slice the bananas down into about ½-inch slices
- After slicing the bananas, place them in a bowl to prepare for cooking.
- Place a saute pan over medium heat.
- Add the butter to the pan. Let it melt to coat the bottom of the pan.
- Add the bananas, gently stirring them around to coat all banana slices with the melted butter.
- Add the vanilla extract to the pan and sprinkle the brown sugar, cinnamon, and nutmeg over the top of the bananas.
- Stir until the bananas are all fully coated with the brown sugar mixture.
- Let the bananas continue to cook until they have caramelized.
- The bananas should be fork-tender but not mushy.
- Remove from heat and serve immediately.
- 4-6 granny smith apples (roughly 3 cups)
- 2 tablespoon unsalted butter
- 2 tablespoon light brown sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- Rinse the apples; peel the apples and slice them away from the core (¼ inch to ½ inch slices)
- Add cold water to a large bowl, then add the lemon juice (this keeps them from getting brown).
- Add the sliced apples to the lemon water as you go.
- Place a saute pan over medium heat
- Add the butter to the pan letting it melt to coat the bottom of the pan.
- Add the sliced apples, stirring to coat the apples with the melted butter.
- Sprinkle the brown sugar and cinnamon over the top of the apples.
- Stir the apples until they are all fully coated with brown sugar and cinnamon mixture.
- Let the apples cook for 4-5 minutes or until they are fork-tender.
- Remove the apples from the heat and serve.
- 2 cups of heavy cream
- 1 tablespoon of vanilla extract
- 4 tablespoon of confectioners’ sugar
- before making your homemade whipped cream place a bowl and your mixing beaters in the freezer for 20-30 minutes to chill.
- Add the heavy cream to the chilled mixing bowl and begin mixing it on low using the cold beaters, increasing the speed gradually for 3-4 minutes.
- Add the confectioners’ sugar and vanilla and continue to mix for another 4-5 minutes until the cream is whipped and fluffy. Be careful not to overbeat the cream or it will start to turn into butter.
Winifred George says
I just made your Brioche French Toast.
Delicious! My problem was that I let it sit in the egg mixture too long.
Delicious just the same and we have slices left over for tomorrow.
Keep you wonderful recipes coming..