Golden Brioche French Toast

10m

Prep

15m

Cook

Servings

933

Views

1 photos • Tap to view

Thick-cut slices of brioche dipped in a gently spiced vanilla custard, then seared in foaming butter until beautifully browned with a pillowy, tender center.

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Ingredients

✓8 slices brioche bread
✓4 large eggs
✓180 ml whole milk
✓60 ml heavy cream
✓15 ml granulated sugar
✓1 tsp pure vanilla extract
✓0.5 tsp ground cinnamon
✓0.1 tsp ground nutmeg
✓0.3 tsp fine sea salt
✓45 ml unsalted butter

Instructions

In a wide, shallow dish, thoroughly whisk the eggs, whole milk, heavy cream, sugar, vanilla extract, ground cinnamon, nutmeg, and fine sea salt together until uniform and completely combined.

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Tip:Whisk vigorously so no unblended egg white remains in the mixture.

Set a wide skillet or flat griddle over medium heat and melt 15 ml of unsalted butter until bubbly and foaming, swirling to coat the surface evenly.

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Tip:Keep the heat at steady medium so the butter turns golden without scorching.

Dip each slice of bread into the prepared custard, allowing it to soak for roughly 15 to 20 seconds per side so the interior absorbs moisture while retaining its structural integrity.

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Tip:If the bread is quite stale or dense, let it soak an additional 5 to 10 seconds per side.

Place the soaked bread immediately into the hot pan without crowding. Cook undisturbed for 3 to 4 minutes until the bottom turns deep golden brown.

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Tip:Avoid moving the bread prematurely so a caramelized crust can set properly.

Flip each slice using a broad spatula and fry the reverse side for 3 to 4 minutes more, until puffed and cooked through to the middle. Wipe the skillet and repeat with remaining butter and soaked bread.

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Tip:Keep finished slices warm on a parchment-lined baking sheet in a 200°F (95°C) oven while frying the next batch.

📝 Chef's Notes

Serve warm with pure maple syrup, softened butter, and fresh seasonal berries. Leftover slices can be cooled completely, stored in an airtight container in the refrigerator for up to 3 days, and crisped in a toaster or 350°F (175°C) oven.

french

toast

breakfast

brunch

brioche

skillet

french toast

brioche french toast

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