Brioche French Toast is a classic breakfast dish that’s fluffy, golden, and oh-so-decadent. If you’re a fan of sweet, buttery bread and warm maple syrup, you’re in for a treat.
- 8–9 (3/4″ to 1″ thick) slices of brioche bread
- 5 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk, preferably whole milk
- 1/4 tsp. kosher salt
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 1/2 Tbsp. pure maple syrup
- 3–4 Tbsp. unsalted butter
- In a large bowl, combine the eggs, cream, milk, salt, vanilla, cinnamon, and maple syrup. Whisk the mixture until well blended. If you like, transfer to a shallow dish.
- Melt about 2 tablespoons of butter in a large skillet over medium heat. You may need to lower the heat after the first batch if the toast begins to brown too quickly.
- Working with 2-4 slices of brioche bread at a time or as many as you can fit into your skillet without touching. Dip each brioche slice in the egg mixture and allow to soak for about 20 seconds on each side. It should feel heavy like a wet sponge but not a soaking wet sponge. Allow the excess to drip back into the bowl.
- When the butter has melted and begins to foam, add the coated brioche to the pan. Cook for 3-4 minutes on each side or until golden brown. The first batch will require about 4 minutes on each side but as the pan gets hot the subsequent slices will require about 3 minutes on each side.
- Transfer to a plate and repeat with the remaining brioche slices. Add more butter to the pan as needed.
- Serve with maple syrup and other toppings of choice, such as fresh berries, whipped cream, or powdered sugar.
- Brioche Bread: Brioche is made with extra eggs and butter for a soft, lightly sweet, rich bread. It can be found at most grocery store bakeries. Buy a loaf and slice it yourself. Do not use pre-sliced bread as it will be too thin. I used a 14-ounce loaf for this recipe, which I was able to slice into 8-9 (3/4-inch thick) slices. Feel free to leave the ends or lightly trim them off. If possible, use stale bread.
- Heavy Cream/Milk: You can substitute heavy cream and milk with 1 cup of half and half. I do not recommend lower-fat alternatives or plant-based milk, otherwise, your custard mixture will not be thick enough.
- Keeping French Toast Warm: Preheat the oven to 250-275F and transfer the cooked French toast to a baking sheet in a single layer to keep warm in the oven as you cook the next batch.
- Serving Size: 1 slice
- Calories: 270
- Sugar: 4.4 g
- Sodium: 281.6 mg
- Fat: 13 g
- Carbohydrates: 27.9 g
- Protein: 9.4 g
- Cholesterol: 161.8 mg
Keywords: french toast, mother's day, brioche french toast