Brioche French toast is the ultimate indulgence—crispy on the outside, custardy on the inside, and absolutely divine. This recipe transforms simple brioche bread into a show-stopping breakfast that feels like you’re dining at a fancy restaurant. The secret to the best brioche French toast lies in using day-old brioche, the perfect egg custard ratio, and cooking it at the right temperature for that gorgeous golden-brown exterior.
I grew up watching my grandmother make French toast every Sunday morning, but it wasn’t until I discovered brioche that everything changed. The buttery, tender crumb of brioche absorbs the custard beautifully without becoming soggy, creating that perfect balance of textures. Whether you’re making this for a special occasion or just because you deserve a treat, this recipe delivers restaurant-quality results every single time.
The beauty of this brioche French toast recipe is its simplicity. With just a handful of ingredients—eggs, milk, vanilla, cinnamon, and brioche—you can create something truly spectacular. I love serving this with fresh berries, a drizzle of maple syrup, and a dollop of whipped cream. You could also pair it with fresh citrus elements or even savory additions if you’re feeling adventurous.
What makes this different from regular French toast is the quality of the bread and the technique. Brioche’s high butter and egg content means it cooks faster and develops a more luxurious texture. I always recommend getting your brioche from a local bakery rather than the grocery store—the difference is noticeable. If you can’t find brioche, Serious Eats has excellent bread recommendations that work beautifully as alternatives.
This recipe serves four people generously and takes less than thirty minutes from start to finish. It’s perfect for weekend brunch, special celebrations, or when you want to impress guests with minimal effort. Once you master this technique, you’ll find yourself making it again and again. Trust me, your family will be requesting it constantly!
For the best results, I recommend using a cast-iron skillet or a non-stick griddle. The even heat distribution ensures every slice cooks perfectly. Don’t skip the resting time for the custard-soaked bread—those few minutes make a significant difference in the final texture. And remember, patience is key when cooking; medium heat will give you that perfect golden color without burning the outside before the inside cooks through.
If you’re looking for other impressive breakfast recipes, check out my Quick Tasty Bacon Carbonara Recipe for a savory brunch option. You could also explore Best Chickpea Salad Recipe for a lighter meal option. For more inspiration on elevated cooking techniques, Bon Appétit offers wonderful breakfast inspiration and New York Times Cooking has comprehensive breakfast guides.
Ingredients
- 1 loaf day-old brioche bread, cut into 1-inch thick slices (about 8 slices)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 3 tablespoons unsalted butter, divided
- 2 tablespoons coconut oil or additional butter
- Powdered sugar for dusting
- Fresh berries for serving
- Pure maple syrup for serving
- Whipped cream for serving
- Fresh mint for garnish (optional)
Instructions
- Slice your day-old brioche into 1-inch thick slices. Day-old bread is crucial because fresh brioche is too delicate and will fall apart. If your brioche is fresh, leave it out uncovered overnight or lightly toast each slice for 2-3 minutes to dry it out slightly.
- In a shallow bowl or baking dish, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and sea salt until completely combined and smooth.
- Heat a large cast-iron skillet or non-stick griddle over medium heat. Add 1.5 tablespoons of butter and 1 tablespoon of coconut oil, swirling to combine as the butter melts.
- Working with 3-4 slices at a time, dip each brioche slice into the custard mixture, making sure to coat both sides thoroughly but not letting it sit too long in the liquid. The bread should be well-soaked but not falling apart.
- Place the custard-coated brioche slices onto the hot buttered skillet, being careful not to overcrowd the pan.
- Cook for 3-4 minutes on the first side without moving them, until the bottom is deep golden brown and slightly crispy.
- Carefully flip each slice and cook for another 3-4 minutes on the second side until equally golden brown and the custard inside is set.
- Transfer the cooked French toast to a warm plate and cover loosely with foil to keep warm while you repeat with the remaining bread slices.
- Add the remaining 1.5 tablespoons of butter and 1 tablespoon of coconut oil to the skillet and repeat steps 4-7 with the remaining brioche slices.
- Arrange the brioche French toast on serving plates, dust generously with powdered sugar, and top with fresh berries.
- Drizzle with pure maple syrup, add a generous dollop of whipped cream, and garnish with fresh mint if desired. Serve immediately while warm.
Pro Tips
Custard Ratio Matters: The combination of eggs, milk, and cream creates the perfect custard consistency. Too many eggs and it becomes rubbery; too little and it won’t set properly. The heavy cream adds richness and helps create that luxurious texture.
Temperature Control: Medium heat is your friend here. Too high and the outside burns before the inside cooks through; too low and it becomes soggy. The perfect brioche French toast should have a crispy, golden exterior with a creamy, custardy interior.
Butter and Oil Combination: Using both butter and coconut oil prevents the butter from burning at medium heat while still providing that delicious buttery flavor. You can use all butter if you prefer, just keep the heat slightly lower.
Resting Time: Let the custard-soaked bread slices sit in the pan for the full 3-4 minutes before flipping. This allows the bottom to develop that gorgeous crust without disturbing the cooking process.
Make-Ahead Option: You can prepare the custard mixture the night before and store it covered in the refrigerator. In the morning, simply bring it to room temperature before dipping your bread slices.
Serving Suggestions: Classic toppings include maple syrup, powdered sugar, whipped cream, and fresh berries. For a protein boost, serve with bacon, sausage, or ham. You could also try savory additions like herbs and cheese for a creative twist.
Storage and Reheating: Leftover French toast can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through, or use a toaster oven to maintain crispiness.
Bread Substitutes: While brioche is ideal, this recipe also works beautifully with challah, Texas toast, or thick-cut white bread. Avoid thin sandwich bread as it becomes too soggy.
Spice Variations: Experiment with different spice combinations. Try adding nutmeg, cardamom, or pumpkin pie spice. You could also add a splash of rum or bourbon to the custard mixture for an adult version.
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