Thick slices of Brioche are dipped in a rich custardy batter for the best Brioche French toast you've ever had! Top with raspberries and maple syrup for a decadent breakfast!
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Whenever there's a choice between breakfast foods, it always seems to be Pancakes vs. Waffles. Well in my mind, nothing beats French Toast, and this Brioche French Toast is maybe my favorite variety.
You can use fresh baked Brioche, but I tend to take the easy way out and buy the Trader Joe's sliced Brioche loaf. It's a time saver.
Pro Tip: if you don't have time to let your bread stale on its own, you can set your oven to 200 (F) and let the toast dry out in the oven for 20 minutes. Just flip the bread after 10 minutes so both sides dry out.
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- Apple Pie Granola
- Baked French Toast with Blueberry Maple Syrup
- No Yeast Brown Sugar Cinnamon Rolls
Ingredient List
- Brioche Bread
- Milk
- Half and Half
- Eggs
- Cinnamon
- Nutmeg
- Sugar
- Brandy (Optional)
- Syrup
- Raspberries (Optional)
- Powdered Sugar (Optional)
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Non-Soggy French Toast Tips
- Make sure to let your bread stale up. You can use my quick staling hack above, or you can let your bread sit out overnight. But fresh bread doesn't work nearly as well as stale bread.
- Don't oversoak your bread in the custard mixture: a quick dip, flip and dip so you get both sides is all you need.
- Move the custard soaked bread immediately to your hot pan - don't let it sit in the custard mixture.
- Keep your pan over medium heat - if the heat is too high, the outside of the bread will cook and burn before the inside can cook fully.
FAQ's
- How do I keep the toast from sticking to the pan? Make sure you have added enough fat (butter preferably) to your pan. Let the pan fully preheat. Make sure your heat isn't too high. If you do these things, your toast should cook fully at about 3 minutes per side.
- But I don't like nutmeg!! It's totally okay to leave the nutmeg out. Or the cinnamon. Or add cloves. Add some lemon or orange zest! The beauty of French Toast is that it's incredibly forgiving, and experimentation is welcome!
- What if I can't find Brioche bread? That's totally fine! You can substitute Challah bread. If that's hard to find (it is for me) you can use a baguette, or a loaf of Texas toast. The most important part is that the bread be dried out.
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Brioche French Toast
Thick slices of Brioche are dipped in a rich custardy batter for the best Brioche French toast you've ever had! Top with raspberries and maple syrup for a decadent breakfast!
Ingredients
- 8 slices brioche bread dried out
- 1 ½ cups whole milk
- ¼ cup half and half
- 3 eggs
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- ¼ teaspoon fresh ground nutmeg optional
- ½ teaspoon brandy optional
- butter for the pan
- maple syrup for topping
- raspberries for topping
- powdered sugar for topping
Instructions
- Either let your bread sit out overnight or follow the instructions in the notes section below for quick drying.
- In a medium bowl, mix together the whole milk, half and half, eggs, sugar, cinnamon, nutmeg, and brandy.
- Preheat your pan over medium heat.
- While the pan preheats, set up an assembly line for the toast. This will vary depending on your kitchen setup, but you want the bread and the custard mixture close to the stove where your pan is. On the other side of the stove, have a clean plate ready to hold the cooked slices of bread.
- Add 1 tablespoon of butter to the pan, and let it melt. Quickly dip your bread in the custard mixture (stir the custard each round before you dip to make sure the spices are evenly distributed) and immediately transfer to the hot pan.
- Let the bread cook for 3 minutes, and then flip and cook for an additional 3 minutes. Start checking the bread each time after 2 minutes to make sure it's not burning. Once the bread is cooked, move it to the waiting clean plate, and repeat with the next batch of bread. Continue until all the bread is cooked.
- Serve with syrup, berries, and powdered sugar if desired.
Notes
Quickly dry out your bread: if you don't have time to let your bread stale on its own, you can set your oven to 200 (F) and let the toast dry out in the oven for 20 minutes. Just flip the bread after 10 minutes so both sides dry out.
The custard mix should be enough for 8 thick slices of bread with a little bit left over. Better to make too much and not need it than to not have enough custard.
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