Learn how to make the most delicious brioche French toast with this easy recipe. Thick slices of buttery brioche (either store-bought or homemade) soak up a rich vanilla-cinnamon custard, cook into golden perfection, and turn irresistibly soft and custardy inside. This is the kind of breakfast that makes everyone linger at the table just a little longer.
While you can certainly make French toast with lots of different types of bread, brioche is my top choice for a reason. It’s tender, slightly sweet, and enriched with eggs and butter—basically halfway to pastry already! When dipped into a simple egg-and-milk mixture and cooked on a hot skillet, it transforms into French toast that tastes indulgent without being heavy.
Top it with a dusting of confectioners’ sugar, whipped cream and fresh berries, or a generous drizzle of maple syrup for a classic finish. It also tastes absolutely incredible with homemade cinnamon butter or honey butter, or raspberry sauce, blueberry sauce topping, or strawberry sauce topping.
Plenty of options!
Why You’ll Love This Brioche French Toast
- Rich & custardy: Whole milk and eggs create a soft, almost pudding-like center
- Perfectly golden: Crispy edges with a tender interior
- Simple ingredients: Nothing fancy, just pantry staples
- Weekend-worthy but easy: Ready in about 20 minutes
Best Bread for French Toast
Brioche is ideal, but slightly stale brioche is even better. Day-old bread absorbs more of the custard and keeps the French toast from falling apart, just like it does in breakfast strata and blueberry French toast casserole. If your brioche is fresh, slice it thickly and toast the sliced bread in a 300°F (149°C) oven for 10–15 minutes. A trick I use for my sausage and herb stuffing, too!
Cut the loaf into slices that are at least 1 inch thick. Thin slices won’t hold up as well, but thick slices give you the look and texture you’d find at your favorite brunch restaurant.
Just 5 Ingredients for the Custard
This custard is more than just eggs and milk. A splash of vanilla and a pinch of cinnamon add flavor without overpowering the buttery brioche. Plus, a touch of maple syrup, brown sugar, OR granulated sugar lightly sweetens it. I usually use brown sugar.
Whisk the eggs, then whisk in the remaining ingredients and pour the custard into a shallow dish.
Quickly dip each slice of brioche into the custard, about 5–10 seconds per side—no long soaking needed. Brioche absorbs liquid quickly, and over-soaking can make the slices soggy and difficult to flip.
Heat butter in a skillet over medium-low heat. Cook until the bottom is golden and releases easily from the pan, about 3–4 minutes, then flip and cook the other side for 2–3 minutes, until golden with a soft center.
Success Tips for Brioche French Toast
- Whisk the custard thoroughly so the eggs are fully incorporated. This helps prevent streaky or uneven cooking.
- Medium-low heat is key. Too hot and the outside burns before the inside cooks. If you find the brioche is browning too quickly, simply lower the heat.
- Don’t overcrowd the pan. Cook in batches for even browning.
- Keep warm if needed. Place cooked slices on a baking sheet in a 200°F (95°C) oven while finishing the rest.
Whether it’s for a lazy Saturday morning or a special holiday brunch, this brioche French toast is simple, classic, and customizable—exactly the kind of recipe you’ll come back to again and again.
Make It Extra Special
- Citrus twist: Add fresh orange zest to the custard for a bright, tangy note.
- Spice it up: Add 1/4 teaspoon of nutmeg (in addition to the cinnamon), or replace the cinnamon with pumpkin pie spice.
- Spread it on thick: Serve with homemade cinnamon butter or honey butter. YUM!
Can I Make Brioche French Toast for a Crowd?
Yes! Cook the slices as directed, then transfer them to a baking sheet and keep warm in a 200°F (95°C) oven for up to 30 minutes. This is perfect for holiday mornings or brunch guests.
Favorite Weekend Breakfast Recipes:
- Overnight Cinnamon Rolls
- Buttermilk Pancakes
- Maple Chicken Breakfast Sausage Patties
- Homemade Bagels
- Baked Apple Cider French Toast
- Make-Ahead Breakfast Casserole
Brioche French Toast
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 20 minutes
- Yield: 8–10 slices
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Description
Thick slices of buttery brioche soak up a lightly sweetened vanilla-cinnamon custard, then cook until golden with a soft, custardy center. An easy, indulgent French toast perfect for weekend brunch.
Ingredients
- 1 loaf (about 14–16 ounces/400–450g) store-bought or homemade brioche (slightly stale)*
- 4 large eggs
- 1 cup (240g/ml) whole milk
- 1 Tablespoon maple syrup, brown sugar, or granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon–1/2 teaspoon ground cinnamon
- 1–2 Tablespoons (14–28g) unsalted butter, for cooking
Optional Toppings
- Cinnamon butter or honey butter
- Maple syrup
- Confectioners’ sugar
- Whipped cream
- Fresh berries
- Raspberry sauce, blueberry sauce topping, or strawberry sauce topping
Instructions
- Slice the brioche into 1-inch-thick slices and set aside.
- In a medium bowl, preferably with a pour spout, whisk the eggs. Add the milk, vanilla extract, and cinnamon and whisk until fully combined. The mixture will be creamy. Pour into a shallow dish, such as a pie plate or baking pan.
- Dip each slice of brioche into the egg mixture, about 5–10 seconds per side, coating both sides. Do not over-soak. (Brioche is enriched, so it absorbs the mixture quickly.)
- Melt 1 Tablespoon of butter in a large skillet over medium-low heat. Working in batches without over-crowding the skillet, add the bread slices and cook until golden brown and the bread releases easily from the pan, about 3–4 minutes. Flip and cook the other side for 2–3 minutes, until golden with a soft, custardy center. Add more butter to the skillet between batches as needed. If you find the brioche is browning too quickly, simply lower the heat.
- If cooking in batches, keep finished slices warm on a baking sheet in a 200°F (95°C) oven until ready to serve.
- Serve immediately with your favorite toppings like maple syrup, a dusting of confectioners’ sugar, berries, whipped cream, blueberry sauce topping, or strawberry sauce topping.
Notes
- Make Ahead Instructions: You can slice the brioche and cover lightly for up to 1 day. You can also make the egg custard mixture in step 2, and cover and refrigerate it overnight. Continue with step 3 when you are ready for breakfast.
- Special Tools (affiliate links): Mixing Bowl (preferably with a pour spout) | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Frying Pan
- Brioche: Day-old, crusty bread is perfect for French toast so it can soak up the egg custard. If your brioche is fresh, here’s a shortcut for creating “stale” bread: Arrange the bread slices on a lined baking sheet and toast in a 300°F (149°C) oven for 10–15 minutes.
- Milk: Whole milk is best. For an even creamier texture, you can substitute half-and-half. Nondairy milks such as unsweetened almond milk or oat milk also work, though the French toast will be slightly less rich.
- Can I Bake This Instead of Cooking on the Stove? I don’t recommend it; there is not enough custard. If you’re looking for a baked option, I recommend using a recipe designed for that method, like my baked apple cider French toast, baked French toast casserole (with cream cheese), or pumpkin French toast casserole.
