Make the perfect Brioche French Toast Recipe for a lovely breakfast wih thick egguy slices, sweet syrup, and a buttery golden brown finish. This breakfast classic features rich brioche bread for restaurant-quality results in minutes!
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Quick Recipe Overview
WHAT: Thick brioche bread soaked in cinnamon egg mixture, pan-fried until golden with a custardy center.
WHY: Buttery brioche creates the most indulgent French toast with crispy edges and soft interior perfection.
HOW: Whisk eggs with cinnamon and vanilla, soak brioche slices, then cook on medium heat until each side turns golden.
Jump to:
- Quick Recipe Overview
- Why I Love Making Brioche French Toast
- Ingredient Notes
- Brioche French Toast Recipe
- How To Make Brioche French Toast
- FAQs for Brioche French Toast Recipe
- My Best Tips for Making Brioche French Toast
- What to Serve With Brioche French Toast
- Storage & Reheating Tips
- More Favorites From Longbourn Farm
Why I Love Making Brioche French Toast
Sunday mornings at our house mean one thing: the smell of cinnamon and vanilla wafting through the kitchen as thick slices of brioche French toast sizzle in the pan. This isn't your average breakfast — it's the kind of meal that brings everyone to the table before you even call them.
The brioche bread is buttery, with a slightly sweet character that turns the simple egg mixture into something extraordinary. The bread's tender crumb soaks up just the right amount of custard without falling apart, creating that perfect contrast between the crispy, caramelized exterior and the soft, almost pudding-like center.
I've made countless batches over the years — for lazy weekend brunches, special birthday breakfasts, and even Christmas morning celebrations. Each time, I'm reminded why this remains our family's favorite. It's incredibly easy to make, uses ingredients you likely have on hand, and delivers restaurant-quality results every single time.
🩷 Melissa
I've learned that less is more when dipping brioche. A quick 3-5 second dip per side keeps the bread coated but not dripping. Over-soaking leads to soggy, undercooked centers. Think quick bath, not a soak, for crispy edges and a custard-like center.
I always keep finished slices warm on a baking sheet in a 200°F oven while I cook the remaining batches. This simple trick ensures everyone gets to enjoy hot, crispy French toast at the same time instead of the first pieces going cold.
Ingredient Notes
Brioche Bread: The star ingredient — use up the rest of a homemade brioche loaf or look for a high-quality loaf with a rich, golden color and tender crumb. Trader Joe's brioche loaves work wonderfully, or visit your local bakery for fresh options. The bread should feel slightly dense but soft to the touch.
Ground Cinnamon: Use fresh ground cinnamon for the best flavor. Old spices lose their potency and can taste flat or dusty. If your cinnamon has been sitting in the cabinet for over a year, consider replacing it.
Pure Vanilla Extract: Real vanilla extract makes a noticeable difference. Imitation vanilla will work in a pinch, but genuine vanilla adds depth and warmth that elevates the entire dish.
For the exact amounts needed, please see the recipe card below.
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Brioche French Toast Recipe
Ingredients
- 2 loaves of brioche bread
- 12 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
Instructions
- Begin by slicing the brioche bread into 1-inch thick slices. This should yield approximately 16 slices.2 loaves of brioche bread
- In a large mixing bowl, whisk together the eggs until they are well beaten. Add the ground cinnamon and vanilla extract to the eggs and continue whisking until the ingredients are fully incorporated. Slowly pour in the milk, continuing to whisk until the mixture is smooth and homogenous.12 large eggs, 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract, ½ cup whole milk
- Place a non-stick skillet or frying pan over medium heat. Allow the pan to heat up for a couple of minutes. For an added touch of richness, you can melt a pat of butter in the pan just before frying the bread.
- Take one slice of brioche and immerse it in the egg mixture, ensuring both sides are well coated. Allow any excess mixture to drip off, then place the slice on the heated pan. Repeat with the other slices as space in your pan allows.
- Allow each slice to cook for 3-5 minutes on one side, or until it achieves a golden-brown color. Use a spatula to carefully flip each slice and cook the other side for another 3-5 minutes. The goal is to have a crispy exterior with a soft, custard-like center.
- Remove the finished French toast from the pan and place on a serving platter. Serve immediately with your choice of toppings like fresh fruit, syrup, whipped cream, or powdered sugar.
Notes
Nutrition
How To Make Brioche French Toast
Step 1: Slice brioche loaves into 1-inch thick pieces (you should get about 16 slices total). If using pre-sliced brioche, check thickness and adjust as needed.
Step 2: Whisk together 12 eggs in a large mixing bowl until well beaten. Add ground cinnamon and vanilla extract, whisking to combine. Slowly pour in whole milk while continuing to whisk until smooth and uniform.
Step 3: Place a non-stick skillet over medium heat and let it warm for 2-3 minutes. Add a pat of butter if desired, swirling to coat the pan evenly.
Step 4: Quickly dip one brioche slice into the egg mixture, coating both sides but not oversaturating. Let excess drip off, then place in the hot pan. Repeat with additional slices as space allows.
Step 5: Cook for 3-5 minutes until the bottom turns golden brown and crispy. Flip with a spatula and cook the second side for another 3-5 minutes until equally golden. The center should feel set when gently pressed.
Step 6: Transfer finished French toast to a serving platter. Top with fresh fruit, maple syrup, whipped cream, or powdered sugar and serve while hot.
FAQs for Brioche French Toast Recipe
While you can substitute regular bread, brioche's higher butter and egg content creates a superior texture. The bread's richness helps it absorb the egg mixture without becoming soggy, resulting in a creamy, custardy interior. If using regular bread, opt for thick-cut challah or Texas toast as the next best alternatives.
While not required with a non-stick pan, adding a pat of butter enhances flavor and helps achieve that beautiful golden-brown color. Use about 1 tablespoon per batch, letting it melt and coat the pan before adding your bread. Wipe the pan between batches to prevent burnt bits.
Soggy centers typically result from too much egg mixture or heat that's too high. Don't over-soak your bread — a quick dip on each side is enough. Cook on medium heat to ensure the egg cooks through. If the outside browns too quickly, lower the heat and give each side more time to cook properly.
Aim for 1-inch thick slices for the perfect ratio of crispy exterior to custardy interior. Slices thinner than ¾-inch tend to become too crispy or burn before the egg cooks through. Thicker slices (up to 1.5 inches) work well but need slightly longer cooking time and lower heat.
My Best Tips for Making Brioche French Toast
☞ Temperature Control is Key: Use medium heat and be patient — the key to perfect French toast is allowing the egg mixture to cook thoroughly without burning the exterior. If you notice the edges browning too quickly, immediately lower the heat.
☞ Don't Oversoak Your Bread: Brioche is wonderfully absorbent, which means it soaks up the egg mixture quickly — sometimes too quickly. A quick dip per side is all you need. Oversaturated bread becomes difficult to flip and may fall apart in the pan. The bread should be evenly coated but still hold its shape.
☞ Let Butter Foam Subside Before Adding Bread: If you're using butter to grease your pan, let it melt completely and allow the foaming to subside before adding your soaked bread. This prevents burning and ensures even browning. You can also use a combination of butter and a neutral oil to prevent the butter from burning at higher temperatures.
☞ Day-Old Brioche Works Better: Fresh brioche can be too soft and may turn mushy when soaked. Day-old or slightly stale brioche has a firmer structure that holds up beautifully to the egg mixture. If you only have fresh brioche, leave the sliced bread uncovered at room temperature for 2-3 hours or toast it lightly before dipping.
What to Serve With Brioche French Toast
Classic toppings include pure maple syrup, fresh berries (strawberries, blueberries, raspberries), whipped cream, and a dusting of powdered sugar. For a more indulgent brunch, serve alongside crispy bacon, breakfast sausage, or scrambled eggs. Fresh fruit salad provides a refreshing contrast to the rich toast.
Coffee drinks pair wonderfully — try a cappuccino, latte, or rich French press coffee. For non-coffee drinkers, fresh orange juice, milk, or a fruit smoothie complement the sweet flavors. Hot chocolate makes this breakfast feel extra special for weekend mornings.
Create a complete brunch spread by adding crispy hash browns, roasted breakfast potatoes, or a simple green salad with vinaigrette to balance the richness. Yogurt parfaits with granola offer another lighter option on the side.
Storage & Reheating Tips
Room temperature
Brioche french toast is best enjoyed immediately while hot and crispy. However, cooled pieces can sit at room temperature for up to 2 hours if needed for a brunch spread. Cover loosely with foil to prevent excessive drying.
Refrigerator Storage
Store leftover french toast in an airtight container in the refrigerator for up to 3 days. Place parchment paper between slices to prevent them from sticking together. Reheat in a 350°F oven for 5-7 minutes or in a toaster oven until warmed through and slightly crisp again.
Freezer Storage
Freeze cooled french toast slices on a baking sheet until solid (about 1-2 hours), then transfer to a freezer-safe bag or container, separating layers with parchment paper. Properly stored, frozen french toast keeps for up to 2 months. Reheat directly from frozen in a toaster or toaster oven for 5-7 minutes, or in a 350°F oven for 10-12 minutes.
Make Ahead
Prepare the egg mixture up to 24 hours in advance and store covered in the refrigerator. Whisk briefly before using. For easy Christmas morning breakfast or brunch entertaining, cook all the French toast the day before, refrigerate, and reheat in the oven while you set the table.
Batch Cooking
This recipe makes approximately 16 slices, perfect for meal prep. Cook the entire batch, let cool completely, then freeze individual portions. You'll have quick, delicious breakfasts ready whenever you need them - just pop them in the toaster for 5 minutes.
More Favorites From Longbourn Farm
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