Brioche French toast is the most decadent and delicious French toast you will ever have. Brioche is dipped in a silky custard mixture, cooked, and then topped with fresh whipped cream and berries for an extra special breakfast or brunch.
This has become my favorite summer breakfast that not only tastes delicious, but is also beautiful. It would be a lovely addition to a brunch or fancy breakfast.
Best part is, if you are wanting to make it completely from scratch, brioche and all, most of it can be prepped ahead of time. This makes this recipe come together super quick, feeding your hungry family fast.
In the past, I’ve always used this sourdough bread, but after trying it with brioche, I’ve become a convert. It is so incredible that I don’t think I can ever go back.
I love making this recipe with my homemade sourdough brioche recipe. It is absolutely delicious. But if you are pressed for time, you can easily just use a store-bought brioche.
Tips:
- You want to cook French toast on medium or medium low heat. This allows the custard to cook all the way through without burning the exterior. Cooking it too high will yield a cooked crust and raw inside.
- Homemade or store-bought brioche can be used. The servings yielded may be different since I’m using quantities from my homemade brioche sliced thickly. A store-bought bread may come pre-sliced. No big deal at all, it just may make more or less.
- For an extra creamy custard, I prefer to use whole milk (ours is even extra creamy since it comes from our dairy cow) for the little bit of extra fat. But you could also use 2%. I wouldn’t recommend using 1% or skim milk.
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Why you will love this recipe:
Decadent and fancy breakfast. Perfect for holidays or brunch, but easy enough for the weekday as well. This is seriously the most delicious breakfast that everyone will be begging for time and time again.
Can be started days in advance. Homemade brioche is my new favorite bread to make. I love that I can make a few loaves days before and then just slice and make in the morning.
Freeze for later. You can easily make a double batch of this recipe, and then freeze for a quick breakfast a few weeks or months out. Your future self will thank you.
Watch The Tutorial
FAQ
What type of bread is best for French toast?
Brioche is probably the best option for French toast. Challah and sourdough bread are also a wonderful option.
Is brioche good for toast?
Yes! It can easily be sliced and toasted. Normally, it is not toasted, and it is known for its fluffy texture.
Why is my brioche French toast soggy?
There could be a few reasons. Cooking at too high a temperature could make the outside brown while the inside is undercooked and soft. Accidentally adding too much milk to the custard can also make it soggy.
Is brioche the same as French bread?
No. French bread is a standard bread loaf made with flour, water, salt and yeast (commercial or sourdough), while brioche is an enriched bread that includes butter and egg. It yields a fluffier, more decadent bread.
How do you dry brioche for French toast?
For this recipe, you do not need to dry the brioche before. However, slightly stale bread does work wonders to make French toast, so if you are making the brioche from scratch, you can make it a few days ahead of time and have a pretty fast and fancy breakfast in the morning.
Ingredients
Eggs
Sugar: I prefer using whole cane sugar. You could also substitute for 2-3 tablespoons of honey or maple syrup.
Milk: I use whole milk, but you can use 2% or even a milk alternative.
Cinnamon: Adds a delicious warm flavor. During the fall, swap it out for pumpkin spice. Yum!
Vanilla extract: This adds a delicious depth of flavor. If you don’t have any vanilla on hand, no worries – just skip it.
Brioche: I use my favorite sourdough brioche recipe. It is absolutely delicious. You can also use a store-bought brioche.
Butter: Everything’s better with butter. Since we have our own dairy cow, and currently have ridiculous amounts of cream, I used homemade raw butter. But if you are like 99% of people who don’t have a dairy cow roaming your backyard, use unsalted butter. You could also substitute with coconut oil for a dairy free version.
How to Make Brioche French Toast
If you want to make the brioche from scratch, start two days before. I use my sourdough brioche recipe.
Heat skillet over medium-high heat.
In a shallow pan, mix together eggs, sugar, milk, cinnamon and vanilla with a whisk. Stir well until everything is smooth.
Slice brioche into eight slices.
Place slices into the egg mixture and soak for a few minutes on both sides. You really want it to get good and soaked.
Add a few tablespoons of butter to the skillet and let it melt.
Carefully place the egg-soaked brioche slice into the skillet and turn the stove down to medium low heat. We really want to get a nice crust on the outside without burning it, while cooking the inside completely through.
Fry for a few minutes on each side. You want the French toast to brown on one side before flipping, and then only flip once.
Serve with your favorite toppings.
French Toast Toppings
- Whipped cream
- Maple syrup
- Berry topping: In a saucepan, add frozen berries and cook down on medium heat until it simmers. Cook down for a few minutes and add maple syrup or honey for extra sweetness, if desired.
- Chocolate chips
- Nuts: walnuts or pecans are my favorite
- Fresh fruit: berries, peaches, or even sautéed apples
- Peanut butter or another nut butter
- Nutella
- Powdered sugar
- Chocolate sauce
How To Store:
Place in an air-tight container and store in the fridge for 3-4 days or place in the freezer (I like to place parchment between each slice if I’m going to stack them) for up to 3 months.
More Breakfast Favorites:
- Sourdough Breakfast Strata
- Sourdough Cinnamon Rolls
- Einkorn Puff Pancakes
- Sourdough Donuts With Vanilla Glaze
- Homemade Sourdough Bagels
- Sourdough Crepes Recipes
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Brioche French Toast
Ingredients
- 8 large eggs
- 1/4 cup sugar
- 1/2 cup milk
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 loaf brioche, 8 slices
- 3 tablespoons butter for frying
Instructions
- If you want to make the brioche from scratch, start two days before. I use my sourdough brioche recipe.
- Heat skillet over medium-high heat.
- In a shallow pan, mix together eggs, sugar, milk, cinnamon and vanilla with a whisk. Stir well until everything is smooth.
- Slice brioche into eight slices.
- Place slices into the egg mixture and soak for a few minutes on both sides. You really want it to get good and soaked.
- Add a few tablespoons of butter to the skillet and let it melt.
- Carefully place the egg-soaked brioche slice into the skillet and turn the stove down to medium low heat.
- Fry for a few minutes on each side. You want the French toast to brown on one side before flipping, and then only flip once.
- Serve.
Notes
- If your loaf of briche comes pre-sliced, no worries. If the slices are thinner, you may need to soak the slices for less time compared to thick slices.
- You want to cook French toast on medium or medium low heat. This allows the custard to cook all the way through without burning the exterior. Cooking it too high will yield a cooked crust and raw inside.
- Homemade or store-bought brioche can be used. The servings yielded may be different since I’m using quantities from my homemade brioche sliced thickly. A store-bought bread may come pre-sliced. No big deal at all, it just may make more or less.
- For an extra creamy custard, I prefer to use whole milk (ours is even extra creamy since it comes from our dairy cow) for the little bit of extra fat. But you could also use 2%. I wouldn’t recommend using 1% or skim milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness! This turned out AMAZING! I used your Sourdough Brioche recipe and then made it into French Toast this morning and it was really incredible! So light and fluffy! I’m not normally a huge fan of French toast because it normally has a really strong “eggy” flavor that I feel like doesn’t go well with the sweetness, but this recipe was the perfect balance I felt like. So good! Thanks!
Lisa, this looks fantastic! I’m a sourdough newbie but am working my way through your recipes. I think it’s time to try Sourdough Brioche. Thanks for another fantastic recipe. Quick Q: when you freeze the French toast, do you then reheat it on the skillet or in the toaster? (Or another way?) Thanks!