French brioche French toast is the ultimate indulgence – a breakfast that tastes like dessert but feels totally acceptable to serve at brunch. The magic happens when you use real brioche, that butter-rich, slightly sweet bread that’s already luxurious on its own. When you dip it in a custardy egg mixture infused with vanilla and a hint of cinnamon, then cook it until the exterior is golden and crispy while the interior stays impossibly soft, you’ve created something truly special.
This recipe is my absolute favorite way to use up day-old brioche, though honestly, I’d buy brioche just to make this. The key to perfect French toast is understanding that you’re not just dunking bread in eggs – you’re creating a delicate balance between a custardy interior and a caramelized exterior. I always say that good French toast is all about technique and the quality of your ingredients. The brioche does half the work for you, but the rest depends on your pan temperature, your dipping time, and your cooking method.
What makes this recipe different from standard French toast is the addition of a touch of almond extract along with the vanilla, which adds an almost imperceptible depth that keeps people guessing what makes it so special. I also use a combination of whole milk and heavy cream for richness – it’s inspired by my Best Heavy Cream Alfredo Sauce philosophy of never skimping on dairy when it truly matters.
Serve this warm with pure maple syrup, fresh berries, whipped cream, or even a dusting of powdered sugar. I’ve also been known to top it with crispy shishito peppers for a sweet and savory situation that sounds weird but absolutely works. The beauty of French toast is its versatility – it’s equally at home at a casual family breakfast or an elegant brunch.
For the best results, make sure your brioche is at least a day old. Fresh brioche is too soft and will fall apart in your custard mixture. Also, don’t skip the resting time – letting your egg mixture sit for a few minutes allows it to fully incorporate and creates a better coating. You can make this recipe in a skillet, on a griddle, or even in a waffle iron for extra crispy edges. Each method produces slightly different results, but all are delicious.
This recipe serves 4 people generously and takes about 30 minutes from start to finish. It’s the kind of dish that makes your kitchen smell absolutely incredible and has everyone asking for seconds. I promise that once you master this technique, you’ll be making French toast for every special occasion – and quite a few non-special ones too.
Ingredients
- 1 brioche loaf (about 1 pound), cut into 8 slices (¾-inch thick)
- 4 large eggs, room temperature
- ½ cup whole milk
- ½ cup heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of sea salt
- 3 tablespoons unsalted butter, divided
- 2 tablespoons coconut oil or clarified butter, divided
- Powdered sugar for dusting
- Pure maple syrup for serving
- Fresh berries (strawberries, raspberries, or blueberries) for serving
- Whipped cream for serving
Instructions
- Pat the brioche slices dry with a clean kitchen towel or paper towels. This step is crucial – it helps the bread absorb the custard mixture evenly without becoming waterlogged.
- In a shallow bowl or baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, almond extract, cinnamon, nutmeg, and sea salt until fully combined and smooth. Take your time with this step to ensure all ingredients are well incorporated.
- Let the custard mixture rest for 5 minutes at room temperature. This allows the flavors to meld and the mixture to reach the perfect consistency for dipping.
- Heat a large skillet or griddle over medium heat for about 2 minutes. You want the surface to be hot enough that a drop of water sizzles immediately, but not so hot that it smokes.
- Add 1 tablespoon of unsalted butter and 1 tablespoon of coconut oil to the skillet, tilting to coat evenly. The combination of butter and coconut oil creates the ideal cooking medium – the butter for flavor and the oil for a higher smoke point.
- While the butter melts, quickly dip 2-3 slices of brioche into the custard mixture, spending no more than 1-2 seconds per side. You want the bread to be thoroughly coated but not soggy.
- Carefully transfer the dipped brioche slices to the hot skillet, working quickly so they don’t sit in the custard mixture too long.
- Cook for 3-4 minutes on the first side without moving them, until the exterior is deep golden brown and slightly caramelized. Resist the urge to flip too early – patience is key here.
- Flip each slice carefully and cook for an additional 2-3 minutes on the second side until that side is also golden and caramelized. The interior should still feel slightly soft when gently pressed.
- Transfer the finished French toast to a warm plate and cover loosely with foil to keep warm while you finish cooking the remaining slices.
- Repeat steps 5-10 with the remaining brioche slices, adding the remaining tablespoon of butter and tablespoon of coconut oil as needed.
- Arrange the cooked French toast on serving plates and dust generously with powdered sugar.
- Top with fresh berries, a generous dollop of whipped cream, and serve immediately with warm maple syrup on the side.
Pro Tips
Custard Mixture: The combination of milk and heavy cream creates the richest, most luxurious French toast. You can substitute all milk if preferred, but the result won’t be quite as decadent. Never use low-fat milk – the fat content is essential for proper texture and flavor.
Dipping Technique: This is critical. Dip quickly – about 1-2 seconds per side maximum. Brioche is porous and will absorb liquid rapidly. Over-dunking results in soggy, falling-apart French toast.
Pan Temperature: Medium heat is ideal. Too hot and the exterior burns before the interior cooks through. Too cool and you’ll get pale, soggy results. You should hear a gentle sizzle when the bread hits the pan.
Butter and Oil Combination: The mixture of butter and coconut oil prevents the butter from burning while adding incredible flavor. Clarified butter or ghee work beautifully as alternatives.
Make-Ahead: You can prepare the custard mixture up to 24 hours in advance. Store it covered in the refrigerator and whisk again before using. Cut the brioche slices the morning you plan to cook.
Serving Suggestions: Beyond the classic maple syrup and berries, try caramelized bananas, cinnamon-sugar apple compote, candied bacon, or even a drizzle of salted caramel. Whipped cream is non-negotiable.
Storage: Leftover French toast can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven until warmed through, or use a toaster oven to maintain crispness.
Variations: Add chocolate chips to the custard for decadence. Try eggnog during the holidays for festive French toast. Use challah or thick-cut white bread if brioche isn’t available. Toast the cooked French toast briefly under the broiler for extra crispness.
Gluten-Free Option: This recipe works beautifully with gluten-free brioche or thick-cut gluten-free bread. The cooking time may vary slightly depending on the bread’s density.
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