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
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- 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
Find it online: https://cookwhatmatters.com/brioche-french-toast/