Lighter-than-a-cloud brioche makes for a transcendent French toast experience! Top your Brioche French Toast with a generous drizzle of maple syrup and a pat of butter, then dig into a restaurant-style breakfast at home.
WANT TO SAVE THIS RECIPE?
From time to time, we'll send you the best of Well Plated. We respect your privacy and you can opt out anytime.
Already registered? Log in here.
Why You’ll Love This Brioche French Toast Recipe
- Brioche Is Special. Brioche and its close cousin challah are enriched breads, which means they’re made with added butter or oil, sugar, and eggs. This gives them a richer flavor, yet the texture is bewitchingly fluffy and pillowy—and this creates an irresistible, melt-in-your-mouth French toast.
- No-Wait French Toast. When I want a hands-off brunch for a special occasion (or breakfast for a lazy weekend morning spent schlepping around the house in slippers and PJs), Baked French Toast Casserole and Overnight French Toast are my jam. But if you didn’t plan ahead or want breakfast on the table fast, a classic French toast recipe like this brioche French toast is the move.
- Practically Effortless. While you will have to stand at the stovetop to cook your brioche French toast, the recipe is still ridiculously easy, with very little prep time. Whisk together the custard, dip the bread into it, and lay it on the griddle. Boom!
- Make It Your Own. Just like Fluffy Pancakes and Blender Whole Wheat Waffles, French toast gives you ample room for customization via the toppings you add to it (or stuff inside of it, as is the case with my Stuffed French Toast). This means you can make French toast for every season, dress it up with healthy toppings or make it decadent, or simply dust it with powdered sugar and keep it simple. Endless possibilities, my friends.
How to Make the Best Brioche French Toast Recip
- Eggs. You’ll need both whole large eggs and a yolk; the yolk adds extra richness to the custard. Save the white for an eggwash or Egg White Frittata.
- Milk. Or use part half-and-half for a little more decadence (I don’t find making brioche French toast with heavy cream necessary since the bread is rich, but that’s an option too if you want to go big!).
- Granulated Sugar. Because French toast is made for topping, we only need just enough sugar to make it palatable.
- Pure Vanilla Extract. For classic French toast flavor.
- Ground Cinnamon. A cozy addition to our custard mixture.
- Kosher Salt. To enhance the overall flavor.
- Brioche or Challah Bread. Cut the loaf into thick slices to keep the bread from getting overly soggy.
- Unsalted Butter. For cooking the brioche French toast.
- Toppings. Powdered sugar, unsalted butter, pure maple syrup, fresh berries, banana slices…you do you!
- Prepare. Set a wire rack on a baking sheet and place it in a 200 degree F oven. Preheat a large skillet on the stovetop.
- Make the Custard. Whisk all the ingredients together until well-combined and foamy.
- Grease the Skillet. Add a bit of butter and increase the heat.
- Dip the Bread. Quickly dip two slices of bread into the custard and let the excess drip off.
- Cook. Place the dipped bread in the skillet and cook for 2 to 3 minutes per side. Adjust the heat as needed and keep slices warm in the oven.
- Serve. Plate the finished French toast, top as desired, and ENJOY!
More Topping Ideas
- Apple Brioche French Toast. Add Baked Apple Slices or chunky Crockpot Applesauce or Instant Pot Applesauce.
- Nutty French Toast. Candied or toasted walnuts or pecans add some crunch to your breakfast.
- Strawberry French Toast. Make a batch of Strawberry Chia Jam for a sweet-yet-healthy French toast topper, or add sliced strawberries.
- Cherry French Toast. Use store-bought or homemade Cherry Pie Filling to top your French toast and add a dollop of whipped cream.
- To Store. Refrigerate leftover brioche French toast in an airtight container or wrapped in foil for up to 3 days.
- To Freeze. Store leftovers in a zip-top bag or airtight storage container in the freezer for up to 2 months; use parchment paper to separate the layers, if needed.
- To Reheat. Warm brioche French toast in the microwave or in a 350 degree F oven or toaster oven. It can be reheated directly from frozen; it simply takes little extra time.
Meal Prep Tip
While you don’t want to leave your French toast soaking overnight, you can mix the custard the night before and cover it with plastic wrap to reduce the total time needed in the morning.
What to Serve with Brioche French Toast
- Bacon. Pair your sweet breakfast with something savory! Try my Air Fryer Bacon or Baked Bacon in the Oven.
- Fruit. Cut some fresh fruit or make a Fruit Salad.
- Granola. Garnish your French toast with Chocolate Granola or Pumpkin Granola.
- Eggs. Add protein to your breakfast with scrambled eggs or an Instant Pot Boiled Egg.
Recommended Tools to Make this Recipe
- Measuring Cups. These durable glass measuring cups will last for years.
- Electric Griddle. While a large skillet is just fine too, if you make pancakes (like my Peach Pancakes) and French toast often, an electric griddle is definitely worth it.
- Small Whisk. For whisking your custard!
Recipe Tips and Tricks
- Start With Dry Bread. It’s not the end of the world if your bread is fresh, but dry bread has the advantage of soaking up more custard and soaking it up without getting soggy. No one wants soggy french toast! You can dry it by toasting it in the oven or leaving it out overnight.
- Don’t Let the Bread Soak Too Long. Unlike French toast casserole or overnight French toast, you don’t want the bread to soak in the custard for an extended amount of time. The light, airy texture of brioche means that too much custard will make it prone to falling apart. Just a quick dip on each side and you’re good!
- Whisk the Custard Before Dipping. The cinnamon can float to the top; whisk the egg mixture each time you dip the slices of brioche bread into it.
- Adjust the Stove Temperature as Needed. After the first batch or two, you’ll likely need to lower the heat a little bit; once the skillet cools, you might need to raise it again. The goal is to make sure the French toast has enough time to fully cook on the inside without burning on the outside.
Brioche French Toast
For the Brioche French Toast:
- 4 whole eggs
- 1 egg yolk
- 2 1/4 cups milk or 1 3/4 cups milk plus 1/2 cup half-and-half
- 1/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 12 to 16 slices brioche or challah sliced 3/4-inch thick (about 20 to 24 ounces)
- 2 tablespoons unsalted butter for cooking
Toppings for Serving:
- powdered sugar
- unsalted butter
- pure maple syrup
- fresh berries or banana slices
- To keep the French toast warm between batches, preheat the oven to 200°F. Set a wire rack on top of a baking sheet, then place in the oven. Heat a large, sturdy skillet (a seasoned cast iron pan or large nonstick skillet both work) over low heat. Let warm up while you prepare the French toast custard.
- In a wide, shallow bowl (a deep dish pie plate works well), whisk the whole eggs, egg yolk, milk, half-and-half, sugar, vanilla, cinnamon, and salt until the mixture is smoothly combined and a little foamy.
- Add a thin slice of the butter to the warm skillet. Increase the heat to medium/medium-low so the butter melts and sizzles just a little bit.
- Working 2 slices as most at a time, gently dip each piece of bread in the custard mixture on both sides, letting absorb for 3 or 4 seconds, then flip and let absorb on the other side for 3 or 4 seconds more. You want the bread to have a nice coating, but not to be soggy or soaked.
- Lift a piece of bread out of the mixture, let the excess drip off, then place in the skillet. Dip and place more slices, until the skillet is full. Cook brioche French toast on each side until golden and the center springs back slowly when gently pressed, about 2 to 3 minutes per side depending upon your skillet’s heat. Transfer to the oven to keep warm, or serve right away.
- Add more butter to the skillet, then repeat with the remaining bread and custard. You’ll likely need to continue adjusting the heat as you go so that the outside browns nicely without burning and the French toast cooks through. Enjoy immediately with your toppings of choice.
- TO STORE: Refrigerate leftover brioche French toast in an airtight container or wrapped in foil for up to 3 days.
- TO FREEZE: Freeze French toast in a zip-top bag or airtight storage container for up to 2 months; use parchment paper to separate the layers, if needed.
- TO REHEAT: Warm brioche French toast in the microwave or in a 350 degree F oven. It can be reheated directly from frozen; it simply takes little extra time.
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.Sign Me Up
Frequently Asked Questions
Brioche is a type of egg bread. Other types of egg bread include challah and Italian Easter bread.
Brioche French toast isn’t a French toast that gets very crispy since the texture of the bread is so soft. If you’ve started with dry bread, you can expect a golden brown color and some crispiness on the edges, but not as much as with a typical French or Italian bread.
Some types of French toast, like overnight French toast, require soaking. Most stovetop French toast recipes do best with a quick dip into the custard rather than soaking.