Proper French Toast with Brioche
“Regular sandwich bread French toast is fine. Brioche French toast is life-changing. The bread absorbs the custard properly, fries up with a gorgeous golden crust, and stays soft and custardy inside. My partner requests this every single birthday breakfast. I’ve made it so many times I could do it in my sleep — here’s the method I always come back to.”
What You’ll Need
- 4 thick slices brioche (about 2.5 cm / 1 inch thick)
- 3 large eggs
- ⅓ cup whole milk
- 2 tbsp heavy cream
- 1 tbsp sugar
- ½ tsp cinnamon
- ½ tsp vanilla extract
- Butter for the pan
- Powdered sugar and fresh berries to serve
Let’s Cook — Step by Step
- Step 1 — Whisk together the eggs, milk, cream, sugar, cinnamon, and vanilla in a shallow dish — something wide enough to lay the bread flat.
- Step 2 — Lay two slices of brioche in the egg mixture. Let them soak for about 2 minutes each side. The bread should absorb the custard but not fall apart.
- Step 3 — Melt a generous knob of butter in a non-stick pan over medium heat. When it foams, lay in the soaked bread.
- Step 4 — Cook for 3–4 minutes until deep golden on the bottom, then flip carefully. Another 3 minutes on the second side.
- Step 5 — While the first batch cooks, soak the remaining two slices.
- Step 6 — Serve immediately — dust with powdered sugar and pile fresh berries alongside. A drizzle of maple syrup or a spoonful of whipped cream takes it over the top.
Kitchen Tip: Day-old brioche works even better than fresh because it absorbs the custard without going soggy.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
