The Best Brioche French Toast
This is the only French toast recipe you'll ever need! Thick, rich brioche soaks in a vanilla cinnamon custard and cooks to golden perfection. Crispy on the outside, tender and custardy on the inside.
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.