Brioche French Toast is the ultimate indulgence, combining buttery richness with a golden, custardy exterior that melts in your mouth. Each slice of fluffy brioche soaks up a velvety egg mixture, creating a texture that’s crisp on the outside and softly decadent within. In just 10 minutes, you can whip up this breakfast masterpiece that feels like a treat but fits seamlessly into your morning routine.
The warm, caramelized notes of vanilla and cinnamon pair perfectly with the sweet, pillowy brioche, making every bite a symphony of comfort and flavor. Whether topped with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar, this dish is a crowd-pleaser that turns any day into something special. It’s quick, luxurious, and utterly irresistible.
Ingredients for Brioche French Toast
- 4 large eggs
- ¾ cup (180 ml) half and half (or substitute with whole milk for a lighter option)
- 1 Tablespoon granulated sugar
- 1 teaspoon orange zest (freshly grated for best flavor)
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ heaping teaspoon table salt
- 3 Tablespoons (42 g) unsalted butter, divided (plus extra for serving)
- 7 slices brioche bread, sliced to be 1” thick (day-old bread works best)
- Additional toppings (e.g., butter, maple syrup, or your preferred toppings)
Step-by-Step Instructions
- Prepare the egg mixture: In a large mixing bowl, whisk together the eggs, half and half, sugar, vanilla extract, orange zest, cinnamon, and salt until completely combined. Set aside.
- Heat the skillet: Place a skillet over medium heat. Once warm, add 1 Tablespoon of butter and swirl it in the pan until melted.
- Dip the bread: Give the egg mixture a quick stir, then dip one slice of brioche bread into the mixture. Hold it for 4 seconds, flip, and dip the other side for another 4 seconds. The bread should absorb the liquid but not become soggy.
- Cook the French toast: Place the dipped bread in the heated skillet. Cook until golden-brown, about 2-3 minutes per side. The pan should lightly sizzle when you add the bread—if it doesn’t, the pan isn’t hot enough.
- Repeat: After cooking each slice, transfer it to a plate. Wipe the skillet with a paper towel (be careful—it’s hot!). Add another small pat of butter, dip the next slice of brioche, and cook as above. Repeat for all slices.
- Serve: Serve immediately with your favorite toppings, such as butter and maple syrup. Enjoy!
Delicious Toppings to Elevate Your French Toast
While butter and maple syrup are classic choices, try adding a dollop of whipped cream, a sprinkle of powdered sugar, or fresh berries like strawberries or blueberries for a burst of flavor. For a decadent twist, drizzle with caramel sauce or chocolate syrup, or add a scoop of vanilla ice cream for a dessert-inspired treat.
Perfect Pairings for a Complete Breakfast
Serve your Brioche French Toast with crispy bacon, sausage links, or a side of scrambled eggs for a hearty meal. Add a fresh fruit salad or a glass of orange juice to balance the richness. For a cozy brunch, pair it with a hot cup of coffee or tea.
Quick Tips for Flawless French Toast
Use day-old brioche for better absorption without becoming soggy. Keep cooked slices warm by placing them on a baking sheet in a 200°F (93°C) oven while you finish the batch. If you’re short on time, prep the egg mixture the night before and store it in the fridge for a quicker morning assembly.
How to Store and Reheat Leftovers
Store any leftover French Toast in an airtight container in the fridge for up to 2 days. To reheat, place slices in a toaster or toaster oven for a crispy texture, or warm them in a skillet over medium heat with a little butter. Avoid the microwave, as it can make the bread soggy.
Fun Variations to Mix It Up
Swap the orange zest for lemon zest for a citrusy twist, or add a pinch of nutmeg to the egg mixture for extra warmth. For a savory version, omit the sugar and cinnamon, and add herbs like thyme or chives to the egg mixture. Top with avocado or a fried egg for a unique brunch experience.
Brioche French Toast
Ingredients
- 4 large eggs
- ¾ cup half and half 180 ml
- 1 Tablespoon granulated sugar
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ heaping teaspoon table salt
- 3 Tablespoons unsalted butter 42 g, divided
- 7 slices brioche bread sliced to be 1” thick
- Additional butter, maple syrup, or preferred toppings
Instructions
- In a large mixing bowl, whisk together eggs, half and half, sugar, vanilla, orange zest, cinnamon, and salt until completely combined. Set aside.
- Heat a skillet over medium heat. Once warm, add a Tablespoon of butter and swirl in the pan until melted.
- As butter melts, give the egg mixture another quick stir then dip one slice of brioche bread into the egg mixture. Hold it in the mixture for 4 seconds, then flip over and dip the other side for another 4 seconds. You want the bread to absorb the liquid, but not sit in it so long that it becomes soggy.
- Place bread in heated skillet and cook until golden-brown, about 2-3 minutes, then flip and cook opposite side until golden. Note: The pan should lightly sizzle when you add the bread, if it doesn’t then the pan is not hot enough and may not cook properly.
- After cooking each slice, carefully remove to a plate (see note for tips to keep warm while you cook all the slices) and gently wipe out the skillet with a paper towel (be careful not to touch the pan and burn yourself!).
- Add another small pat of butter to the skillet and allow to melt as you dip the next slice of brioche. Add to the pan and cook as indicated above. Repeat for each slice of brioche.
- Serve immediately with desired toppings (we like butter and maple syrup!).