Brioche French Toast
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If you’re ready to upgrade your French toast game, this Brioche French Toast is coming for you. Crisp golden edges but a soft, almost custardy center. This is the French toast that made me realize why it’s a classic!
I’ve always been more of a savory brunch girl than a sweet one. But I’m telling you, this brioche version of French toast has me reconsidering my ways! Why? Brioche soaks up the milk-egg mixture in a way that turns the inside perfectly luscious, while the edges get crispy and buttery.
In France, this dish is known as pain perdu, which means “lost bread.” The recipe was originally developed to make use of day-old or stale bread that would otherwise be thrown away, though you don’t need stale bread for this recipe. Brioche is a classic bread choice for pain perdu, although it can also be made with challah bread, pain de mie, or even baguette.
And now that I’ve tried brioche in my French toast recipe, I’m never going back. I’ve got the tips you need for making this perfectly the first time around, including how to make sure your cinnamon isn’t floating in clumps in your dipping liquid, and your bread doesn’t dissolve into mush.
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Brioche French Toast Ingredients
- Brioche Bread: Rich and slightly sweet, brioche is the reason this French toast tastes so special. Thick slices (about ¾ to 1 inch) hold up best. Challah makes an excellent substitute.
- Brown Sugar: Light brown sugar gives the perfect sweetness plus a little caramel flavor. You can sub in dark brown sugar or granulated sugar if you prefer.
- Warming Spices: Cinnamon and nutmeg add great flavor to the egg custard. Use freshly grated nutmeg if you have it. Try swapping in pumpkin pie spice for either (or both).
- Milk: I recommend 2% milk, but you will get an even richer custard with whole milk. You can even swap in some half-and-half or light cream if you like. Try dairy-free versions like oat milk or almond milk.
- Butter: I love salted butter in this recipe, because the salty-sweet contrast is perfection. But of course you can use unsalted butter as well.
How to Make Brioche French Toast
- In a medium mixing bowl, whisk together 2 tablespoons light brown sugar, ½ teaspoon cinnamon, ⅛ teaspoon kosher salt, and a pinch of nutmeg.
- Add 4 eggs and 1 teaspoon vanilla extract. Whisk for at least 30 seconds, until the cinnamon is blended in as smoothly as you can get it.
- Whisk in 1 ½ cups milk.
- If you will be cooking in batches, set your oven to 170°F (or its lowest setting) and place a baking sheet or large oven-safe plate inside.
- Melt 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Use a silicone spatula to spread it evenly around the pan.
- Pour egg-milk mixture into a wide shallow dish or baking pan.
- Dip 1 slice of brioche into the egg mixture for 1-2 seconds per side, letting any extra drip back into the dish.
- Lay the dipped slice in the skillet. Repeat with 1 or 2 more slices, depending on the size of your skillet. Don't crowd the pan.
- Cook for 3-5 minutes, until the bottom is deep golden brown.
- Flip with the spatula and cook the other side for 3-5 minutes, until golden brown.
- Transfer the finished French toast to the baking sheet in the warm oven.
- Add another tablespoon of butter to the skillet and repeat with the remaining slices, adding more butter as needed.
- Serve warm, topped with a pat of butter, maple syrup, and fresh berries, if desired.
Storage Tips
Store leftover French toast in an airtight container in the refrigerator for up to 4 days. Reheat in a nonstick skillet, toaster oven, or air fryer until warm and crisp. You can reheat in the microwave, but you'll lose the crispy edges.
Brioche French Toast FAQs
Brioche is my favorite because the eggs and butter in the dough itself give you a rich, custardy center when it is soaked in the egg-milk mixture. Challah is a close second, and is a bit more sturdy than brioche. You can also use any thickly sliced bread though. And as in the French version pain perdu, you can even use stale baguette.
No, you don’t. Traditional pain perdu uses stale bread, which absorbs custard without getting soggy. Some cooks recommend drying fresh bread in a low oven or leaving it out overnight to become stale, but I like to use fresh brioche to get the perfect custardy center. The key, though, is to make sure you don’t dip your bread in the custard for too long, especially if you are using fresh bread.
Why is my French toast soggy?
Either you soaked your bread for too long in the custard, or you were cooking your French toast over heat that was too low. Brioche absorbs liquid fast, so 1-2 seconds per side is plenty. Make sure your pan is hot and the butter is fully melted before adding your bread. And don’t crowd the pan with too many pieces of bread, or they will all steam rather than fry.
Yes. Whisk it together, cover, and refrigerate up to overnight. Whisk well before dipping, since the cinnamon will settle.
Expert Tips
- Don’t skip the step of whisking the spices into the brown sugar first. Cinnamon doesn’t dissolve well in liquid, so adding it to the brown sugar helps it blend in and not float in clumps on the surface of the custard.
- Keep the dip short. Brioche is soft and absorbs custard quickly. Dip each slice for just 1-2 seconds per side, or it will get soggy.
- Love crispy French toast? Try sprinkling a little granulated sugar on top of each dipped slice before it goes into the skillet. Keep an eye on it, since sugar can brown quickly.
- Stale bread is optional. Authentic French recipes for pain perdu call for stale bread (so it doesn’t go to waste), and drier bread helps the texture stay less soggy even with a longer dip in the custard.
- If you want to serve this for a large group, double the recipe and make sure to keep your batches warm by placing finished slices on a baking sheet in a low oven. Put out bowls of fresh berries, maple syrup, and sliced butter so everyone can garnish their own plate when it’s time to eat.
- Slice the brioche yourself if you can. That way you can make sure your slices are the optimal thickness for French toast, around ¾ to 1 inch thick.
Serving Suggestions for Brioche French Toast
Obviously French toast is a weekend breakfast classic, but it also makes a great brunch option. Classic toppings are fresh berries, maple syrup, and a pat of butter. Though I love it with a drizzle of Strawberry Coulis as well. A dusting of powdered sugar is a great option too.
Add a side of crispy bacon or sausage, then pair with a Vanilla Latte. For a fancier brunch or holiday breakfast, try serving with a Strawberry Mimosa or a St. Germain Spritz. And add a savory dish like a Mushroom Quiche or a Bacon Frittata along with a bowl of fresh fruit.
Other Breakfast Recipes
Love a French-inspired breakfast? Try these Breakfast Crepes, browse my roundup of the top French Breakfast Recipes, or start with one of these:
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Brioche French Toast
Ingredients
- 2 tablespoons light brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- Pinch nutmeg
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups 2% milk
- 3-4 tablespoons salted butter for cooking
- 8 slices brioche bread
- maple syrup, butter, and berries to serve
Instructions
- In a medium mixing bowl, whisk together brown sugar, cinnamon, salt, and nutmeg.
- Add eggs and vanilla extract. Whisk for at least 30 seconds, until the cinnamon is blended in as smoothly as you can get it.
- Whisk in milk.
- If you will be cooking in batches, set your oven to 170°F (or its lowest setting) and place a baking sheet or large oven-safe plate inside.
- Melt 1 tablespoon butter in a large nonstick skillet or griddle over medium heat. Use a silicone spatula to spread evenly around the pan.
- Pour egg-milk mixture into a wide shallow dish or baking pan.
- Dip 1 slice of brioche into the egg mixture for 1-2 seconds per side, letting any extra drip back into the dish.
- Repeat with 1 or 2 other slices, depending on the size of your skillet. Don’t crowd the pan.
- Cook for 3-5 minutes, until the bottom is deep golden brown, then flip and cook the other side.
- Transfer the finished French toast to the baking sheet in the warm oven.
- Add another tablespoon of butter to the skillet and repeat with the remaining slices, adding more butter as needed.
- Serve warm, topped with a pat of butter, maple syrup, and fresh berries, if desired.
Notes
- Don’t skip the step of whisking the spices into the brown sugar first. Cinnamon doesn’t dissolve well in liquid, so adding it to the brown sugar helps it blend in and not float in clumps on the surface of the custard.
- Keep the dip short. Brioche is soft and absorbs custard quickly. Dip each slice for just 1-2 seconds per side, or it will get soggy.
- Love crispy French toast? Try sprinkling a little granulated sugar on top of each dipped slice before it goes into the skillet. Keep an eye on it, since sugar can brown quickly.
- Slice the brioche yourself if you can. That way you can make sure your slices are the optimal thickness for French toast, around ¾ to 1 inch thick.
Nutrition
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
