Is there anything more iconic; or more delicious; than a perfect plate of French toast on a lazy weekend morning? That golden brown, crispy exterior giving way to a rich, custardy, vanilla and cinnamon scented center… it’s the stuff of childhood memories and dreamy brunches. But achieving that flawless texture at home can be tricky. After one too many batches of soggy or bland French toast, I became obsessed with creating a recipe that delivered restaurant quality results every single time.
This Brioche French Toast is that recipe, and it’s become our family’s non negotiable weekend tradition. It’s the dish I make for sleepy kids on Saturday, for friends gathered around the holiday table, and for any morning that calls for a little extra sweetness. It’s more than just a breakfast; it’s a warm, syrupy invitation to slow down and savor the moment. And with a few simple, foolproof secrets I’m sharing today, you can make it the heart of your own family’s best memories.
The Ultimate Comfort: Why This French Toast Recipe is Our Weekend Staple
There’s a certain magic to Saturday mornings. The pace slows, the coffee brews a little slower, and the kitchen becomes a hub for creating memories. For years, I chased the perfect, custardy yet crisp French toast, trying recipes that were either too eggy or too dry. My quest ended not in a fancy restaurant, but right at my own kitchen counter, inspired by the classic, no fuss approach of a beloved recipe. This version, perfected over countless lazy weekends, is our family’s edible hug. It’s the recipe my kids now request for birthday breakfasts and the one I proudly serve to overnight guests. It’s more than a meal; it’s the delicious, aromatic start to our best days together.
The flavor profile is pure, comforting bliss. Each slice boasts a rich, velvety interior; thanks to the brioche; with hints of warm vanilla and cinnamon that perfume your entire kitchen. The exterior crisps up beautifully in the skillet, creating that perfect textural contrast to the tender, almost bread pudding like center. Drenched in pure maple syrup, with a dusting of powdered sugar and a handful of fresh berries, it’s a symphony of sweet, cozy, and downright delicious flavors.
Chef’s Secrets: How to Make Perfect French Toast Every Single Time
Mastering French toast is easy with a few insider tips. Follow these, and you’ll never have a soggy or bland slice again.
- The Bread is Key: Stale, thick cut brioche is the absolute MVP here. Its high butter and egg content absorbs the custard like a dream without falling apart. No brioche? A hearty challah or French bread works, but let it sit out overnight to stale slightly.
- Custard Control: Whisk your eggs, milk, and flavorings thoroughly until completely combined; you want a uniform, smooth liquid. Don’t let the bread soak! A quick 15-20 second dip per side is all you need for maximum absorption without sogginess.
- Heat Management: Preheat your skillet or griddle properly over medium heat. The butter should foam but not burn. If it browns too quickly, your heat is too high. This ensures a golden brown crust without a burnt taste.
- The Cinnamon Trick: To prevent all the cinnamon from sinking to the bottom, we add half to the initial custard and the other half after dipping a few slices. This guarantees every single piece gets that warm, spiced flavor.
Make Ahead, Storage & Freezing
- Make Ahead: You can whisk the custard mixture the night before and store it covered in the fridge. Give it a good stir before using.
- Storing Leftovers: Let cooked French toast cool completely on a wire rack. Store in an airtight container in the refrigerator for 3-4 days.
- Freezing for Meal Prep: This is a fantastic freezer friendly breakfast! Lay cooled slices in a single layer on a parchment lined baking sheet. Freeze until solid (about 2 hours), then transfer to a freezer safe bag or container for up to 2 months. No need to thaw; cook straight from frozen.
- Reheating: For the best texture, reheat in a toaster, toaster oven, or a regular oven at 350°F until warm and re crisped. The microwave (30-60 seconds) is quick but will yield a softer texture.
Step by Step Instructions for Foolproof French Toast
1Prep Your Equipment: If using an electric griddle, preheat it to 350°F. For a stovetop method, place a large skillet or cast iron pan over medium heat while you prepare the custard.
2Make the Custard: In a shallow dish; a pie plate works perfectly; whisk together the 4 large eggs, 1/2 cup of whole milk, 1 teaspoon of vanilla extract, half of the 1 1/2 teaspoons of cinnamon, and a pinch of salt. Whisk vigorously until the mixture is completely smooth and uniform.
3Dip the Bread: Take one slice of your thick cut brioche and dip it into the custard. Let it sit for about 15-20 seconds, then gently flip it over and soak the other side for another 15-20 seconds. You want the bread to be fully coated and have absorbed the liquid but not so saturated that it falls apart. Transfer the dipped slice to a clean plate. Repeat with half of your bread slices.
4Add Remaining Cinnamon: After dipping 4 slices, add the remaining half of the ground cinnamon to the custard mixture and whisk it in. This ensures the last slices get an equal amount of spice. Dip the remaining 4 slices of bread.
5Cook to Golden Perfection: Add about a tablespoon of unsalted butter to your preheated griddle or skillet, swirling to coat. Place 2-3 slices of the dipped bread in the pan, ensuring they aren’t crowded. Cook for 2-3 minutes on the first side, until deeply golden brown. Carefully flip and cook for another 2-3 minutes on the second side.
6Keep Warm & Serve: Transfer cooked French toast to a wire rack set on a baking sheet and place in a 200°F oven to keep warm while you cook the remaining batches, adding more butter to the pan as needed. Serve immediately with your favorite toppings.
Ingredient Substitutions for Every Diet
This recipe is wonderfully adaptable to suit your needs.
- Dairy Free: Swap the whole milk for an equal amount of unsweetened almond milk, oat milk, or canned coconut milk for a rich flavor.
- Gluten Free: Use a sturdy, thick sliced gluten free bread. Let it stale for a few hours or toast it lightly before dipping to help it hold up better.
- Vegan: For each egg, use 3 tablespoons of unsweetened plant milk mixed with 1 tablespoon of ground flaxseed. Let it sit for 5 minutes to gel. Use your favorite plant based milk and a vegan brioche or challah bread.
- Common Swaps: No vanilla? A dash of nutmeg or almond extract is lovely. Heavy cream or half and half can replace milk for an ultra decadent version. For a lighter option, 2% milk works fine.
What to Serve With Your French Toast
This French toast is a star on its own but can be turned into a full feast.
- Classic Pairings: You can’t go wrong with pure maple syrup, a snowy dusting of powdered sugar, and a big handful of fresh berries (strawberries, blueberries, raspberries). For a special touch, add a dollop of whipped cream or a drizzle of homemade berry compote.
- Savory Sweet Balance: Serve alongside crispy bacon, breakfast sausage links, or a fluffy scrambled egg to balance the sweetness.
- Beverage Pairings: A strong cup of coffee or black tea is the classic partner. For a brunch mimosa, the citrus notes in orange juice or a glass of sparkling Moscato d’Asti pair beautifully with the vanilla and cinnamon.
Frequently Asked Questions (FAQ)
Q: Can I use regular sandwich bread?
A: You can, but the results won’t be as rich or custardy. If you do, use thick cut Texas toast and ensure it’s slightly stale. Avoid thin sandwich bread as it will get soggy.
Q: Why do you keep the cooked French toast in the oven on a wire rack?
A: The wire rack prevents the bottom from getting soggy from steam, keeping every slice crisp while you finish cooking the whole batch.
Q: Can I make this French toast batter the night before?
A: Absolutely! Whisk the custard ingredients (hold back half the cinnamon until the morning) and store it covered in the fridge overnight. Give it a good whisk in the morning before dipping.
Q: Can I use an air fryer to cook or reheat it?
A: Yes! To cook from fresh, spray the basket, add dipped slices in a single layer, and cook at 370°F for 6-8 minutes, flipping halfway. To reheat frozen or refrigerated slices, cook at 350°F for 3-5 minutes until hot.
Recommended Equipment
- Electric Griddle: Perfect for cooking large batches evenly and quickly. (We love our Cuisinart Griddle).
- Large Skillet or Cast Iron Pan: A 12 inch skillet, especially a Lodge Cast Iron, provides an excellent, even sear.
- Shallow Baking Dish or Pie Plate: For the custard dip.
- Wire Rack & Baking Sheet: Essential for keeping cooked toast warm and crisp.
The Best Brioche French Toast
Ingredients
- 4 large eggs
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon divided
- Pinch of salt
- 8 1 inch thick slices brioche bread (preferably stale)
- Unsalted butter for cooking
- For serving: pure maple syrup powdered sugar, and fresh berries
Instructions
- If using an electric griddle, preheat it to 350°F. For stovetop, place a large skillet or cast iron pan over medium heat.
- In a shallow dish or pie plate, whisk together the eggs, milk, vanilla extract, half of the cinnamon (3/4 tsp), and the salt until completely smooth.
- Dip one slice of brioche into the custard mixture, allowing it to soak for 15-20 seconds per side. It should be fully coated but not falling apart. Place on a clean plate. Repeat with 4 slices.
- Add the remaining cinnamon (3/4 tsp) to the custard and whisk to combine. Dip the remaining 4 slices of bread.
- Melt about 1 tablespoon of butter on the hot griddle or skillet. Cook the French toast in batches (don't overcrowd) for 2-3 minutes per side, until deeply golden brown.
- To keep warm, place cooked toast on a wire rack set over a baking sheet in a 200°F oven for up to 30 minutes while you finish the rest.
- Serve immediately with maple syrup, powdered sugar, and berries.
Notes
- Storing: Let cool completely. Store in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze cooled slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheating: Reheat in a toaster, toaster oven, or regular oven at 350°F until warm. Microwave for a quicker, softer option.
