Why This Recipe Matters
Growing up, my mom loved French toast. She made it often — and honestly — I never understood the appeal. Thin white bread soaked in eggs, milk and cinnamon always tasted mushy to me. I couldn’t figure out why anyone would want to ruin a perfectly good slice of Wonder Bread. I decided early on that French toast just wasn’t for me.
Fast forward a few decades…to my daughter, Emma.
Emma loves French toast. It’s her go-to order whenever we’re out for brunch. Which eventually made me think, maybe I should try making it at home for the kids.
Okaaaay. If I have to.
However, the original problem still stood — soggy, thin bread. I needed something thicker.
Texas toast bread?
It was better, but still not quite right. Then it hit me…
Brioche.
Buttery. Rich. Sturdy enough to stand up to eggs and cream. Ideally, an unsliced loaf so I could cut the slices as thick as I wanted. After some searching, I found a vanilla marbled brioche loaf — uncut and absolutely perfect.
Thick slices became the foundation. Then I upgraded the custard itself. Just milk and eggs felt underwhelming. This needed heavy cream — for richness, for body, and because, after all, Julia Child once said, “If you’re afraid of butter, use heavy cream.“
Heard, Julia.
Heard.
And…I could not agree more.
The result?
The best brioche French toast I have ever had.
If you’ve ever considered yourself a French toast skeptic like I did, this version might change your mind. It certainly changed mine.
Prepare Your Taste Buds
This is completely different kind of French toast than the one you might remember. Thick slices of buttery brioche soak up just the right amount of lightly sweetened egg, milk, cream and vanilla, then cook into something crisp on the outside and tender in the center. Each slice is golden, perfectly sweet, and quietly indulgent — the kind of French toast that converts skeptics. Top it with a touch of whipped cream, sliced strawberries, a dusting of powdered sugar, and plenty of warm homemade buttermilk syrup for the perfect finish.
Brioche French Toast
Thick slices of brioche soaked in a rich cinnamon-vanilla custard, then cooked until golden and crisp on the outside and tender in the center. This brioche French toast is an elevated yet simple breakfast perfect for slow weekends or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 thick slices (about 6–8 servings) 1x
- Category: Breakfast
- Method: Stovetop
Ingredients
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
- 2 (14.1-ounce) brioche loaves, sliced very thick (about 14 slices total)
- Butter, for cooking
Instructions
- Prepare the bread: Slice the brioche loaves into thick slices (about 1–1½ inches thick if not pre-sliced).
- Preheat the oven (optional): If cooking in batches, preheat the oven to 200°F and place a baking sheet inside to keep finished slices warm.
- Make the custard: In a large bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, and vanilla until smooth.
- Soak the brioche: Dip each slice into the custard, allowing it to soak for about 20–30 seconds per side. The bread should absorb the mixture without becoming soggy.
- Heat the skillet: Melt butter in a large breakfast skillet or griddle over medium heat.
- Cook in batches: Arrange slices in a single layer and cook for 3–4 minutes per side, or until golden brown and crisp on the outside and cooked through in the center. Cook one loaf at a time if needed.
- Keep warm (if needed): Transfer finished slices to the preheated oven while cooking the remaining batches.
- Serve: Top with whipped cream, sliced strawberries, powdered sugar, and warm homemade buttermilk syrup.
Nutrition
- Serving Size: 2 slices
- Calories: 437
- Sugar: 7 g
- Sodium: 484.9 mg
- Fat: 14.3 g
- Carbohydrates: 60.1 g
- Fiber: 2.9 g
- Protein: 15.3 g
- Cholesterol: 179 mg
Substitutions & Variations
- Brioche → Challah: Challah works great as well and gives a similar rich texture.
- Plain brioche → Vanilla custard or cinnamon-swirl brioche: Many stores carry flavored brioche loaves that add subtle sweetness and extra flavor.
- Skip cinnamon: Leave it out for a more classic vanilla-forward version.
Handy Hints
- Use very thick slices: Brioche that’s cut too thin will become soggy. Thick slices create that crisp exterior and tender center.
- No unsliced loaf? No problem: If you can’t find an unsliced brioche loaf, choose the thickest pre-sliced brioche you can find. The thicker the slices, the better the texture.
- Braided or smooth both work: Brioche doesn’t have to be braided — any sturdy, enriched brioche loaf will work as long as the slices are thick.
- Don’t oversoak: Let the bread absorb the custard, but avoid letting it sit too long. It should feel saturated but still sturdy.
- Cook over medium heat: Too high and the outside browns before the center sets. Medium heat gives you even cooking.
- Butter between batches: Add a little more butter as needed so each round cooks evenly and develops a golden crust.
- Finish with fresh nutmeg: After dusting with powdered sugar, add a very light grating of fresh nutmeg over the warm French toast.
Make-Ahead Tips
- Prep the custard early: Whisk the egg mixture up to 24 hours in advance and refrigerate until ready to use.
- Keep warm in the oven: If cooking in batches, hold finished slices in a 200°F oven until ready to serve.
- Freeze for later: Let cooked French toast cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the oven or toaster oven until warmed through.
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