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French Toast with butter, maple syrup and confectioners sugar on a white plate.
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5 from 29 votes

Brioche French Toast

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, create a luxurious buttery French toast that your whole family will love!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 180kcal
Author: Chef Ryan Littley

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

*Make sure not to over-soak the bread. Fully submerge it in the batter for a few seconds and let the excess drip off before placing it on the heated griddle. 
*When the butter stops bubbling, that's the sign that the pan is hot enough.
Mixed Berry Topping
  • 1 cup of blueberries
  • 1 cup of sliced strawberries
  • 2 tablespoon unsalted butter
  • 2 tablespoon raw sugar (golden sugar)
  • 1 teaspoon vanilla
  1. Rinse the blueberries and strawberries.  Remove the stems from the strawberries and slice them in half.
  2. Place a saute pan over medium heat.
  3. Add the butter to the pan, letting it melt to coat the bottom of the pan.
  4. Add the blueberries and strawberries to the pan, gently stirring them to coat with the butter.
  5. Add the vanilla extract to the pan and sprinkle the sugar over top of the mixed berries.
  6. Stir the berries until they are all fully coated with butter and sugar mixture.
  7. Let the berries cook for 2-3 minutes. Don't let them get mushy.
  8. Remove from the heat and serve.
Carmelized Banana Topping
  • 4-6 bananas (about 2 cups)
  • 2 tablespoon butter
  • 2 tablespoon brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  1. Peel and slice the bananas down into about ½-inch slices
  2. After slicing the bananas, place them in a bowl to prepare for cooking.
  3. Place a saute pan over medium heat.
  4. Add the butter to the pan. Let it melt to coat the bottom of the pan.
  5. Add the bananas, gently stirring them around to coat all banana slices with the melted butter.
  6. Add the vanilla extract to the pan and sprinkle the brown sugar, cinnamon, and nutmeg over the top of the bananas.
  7. Stir until the bananas are all fully coated with the brown sugar mixture.
  8. Let the bananas continue to cook until they have caramelized.
  9. The bananas should be fork-tender but not mushy.
  10. Remove from heat and serve immediately.
If the mixture is too thick or gummy add a little water to the mixture.
Apple Topping
  • 4-6 granny smith apples (roughly 3 cups)
  • 2 tablespoon unsalted butter
  • 2 tablespoon light brown sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon cinnamon
  1. Rinse the apples; peel the apples and slice them away from the core (¼ inch to ½ inch slices)
  2. Add cold water to a large bowl, then add the lemon juice (this keeps them from getting brown).
  3. Add the sliced apples to the lemon water as you go.
  4. Place a saute pan over medium heat
  5. Add the butter to the pan letting it melt to coat the bottom of the pan.
  6. Add the sliced apples, stirring to coat the apples with the melted butter.
  7. Sprinkle the brown sugar and cinnamon over the top of the apples.
  8. Stir the apples until they are all fully coated with brown sugar and cinnamon mixture.
  9. Let the apples cook for 4-5 minutes or until they are fork-tender.
  10. Remove the apples from the heat and serve.
If the apple mixture is too thick add a little water to the mixture.
Whipped Cream
  • 2 cups of heavy cream
  • 1 tablespoon of vanilla extract
  • 4 tablespoon of confectioners' sugar
  1. before making your homemade whipped cream place a bowl and your mixing beaters in the freezer for 20-30 minutes to chill.
  2. 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.
  3. 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.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 85mg | Potassium: 132mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 322IU | Vitamin C: 0.01mg | Calcium: 81mg | Iron: 0.3mg