Ingredients
- 1 loaf brioche (about 1 lb), cut into 1-inch-thick slices
- 6 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tbsp sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- Butter, for the griddle
- Maple syrup and berries, for serving
Instructions
- Whisk the custard. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a shallow baking dish until smooth.
- Soak. Lay the brioche slices in the custard, 2-3 minutes per side, until saturated but not falling apart.
- Heat the griddle. Melt butter on a griddle or large skillet over medium heat until foamy.
- Cook golden. Cook the soaked slices 3-4 minutes per side until deep golden and slightly puffed.
- Keep warm. Hold finished slices in a 200°F oven while you cook the rest.
- Serve. Serve warm with butter, maple syrup, and berries.
💡 French toast smarts
Day-old brioche is ideal — slightly dry bread soaks up more custard without falling apart. Medium heat is the sweet spot: too hot burns the outside before the custardy center sets. The cream in the custard is what makes it taste like brunch at a fancy café.
Common questions
Can I use challah instead of brioche?
Yes — challah is the classic French toast bread and works beautifully with the same custard.
Can I make it dairy-free?
Use your favorite plant milk and skip the cream; add a tablespoon of cornstarch to the custard for body.
How do I keep it from getting soggy?
Do not over-soak thin slices, and cook over true medium heat so the custard sets instead of steaming.
Can I prep it the night before?
Yes — arrange soaked slices in a buttered baking dish, cover, and refrigerate overnight for a baked version at 350°F for 30 minutes.
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Pin this brioche French toast to your "Healthy Breakfast Ideas" board — thick, custardy brunch perfection.
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