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The Perfect Brioche French Toast

4.47 from 26 votes
Truly make breakfast the most important meal of the day with my perfectly crispy, chewy, and easy Brioche French Toast recipe.
A plate of finished Brioche French Toast, ready to eat.

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Hi Bold Bakers!

French toast is a beloved brunch-menu staple, but sometimes when home chefs try their hand at it, they find it a bit lackluster. The best way to make homemade French toast? Pick the best bread, which is brioche (you can even make my Brioche Bread recipe), and make Brioche French Toast!

Why is brioche, hands down, the best bread when it comes to making French toast? It’s is an enriched bread, which means it’s ladened with butter and eggs, much more than other typical yeast-breads. The result is an amazingly light, fluffy, and rich loaf that happens to be the perfect texture to sop up all of the eggs and milk in this recipe to make the most delicious, silky, cloud-like breakfast to float away on!

The perfectly crispy-on-the-outside and custardy-on-the-inside French toast awaits! 

[ If you’re short on time, make your French toast the night before with my Overnight French Toast recipe! ]

What Is Brioche French Toast?

Brioche French Toast is a classic French toast recipe (with a few of my pro chef tips and tricks that will take it to the next level!) that is made with a soft brioche bread instead of just a plain old bag of white bread.

Brioche is sturdy enough to hold its own against the eggs and milk in this recipe, so it won’t fall apart while still being an irresistibly soft, fluffy texture. 

 A plate of Brioche French toast topped with cream and strawberries and syrup.

What You Need To Make Brioche French Toast

How To Make Brioche French Toast

While it may look fancy, French toast is absolutely a cinch to make! Here’s how you do it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Whisk together milk, cream, egg yolks, sugar, vanilla extract, salt, and nutmeg in a shallow bowl until well combined.
  2. Place a few slices of the brioche bread into the mixture. After 2-3 minutes, gently flip the slices to allow the other side to soak in the mixture.
  3. Heat a large skillet or frying pan over medium-low heat. Generously butter the skillet and then add your soaked slices of brioche. Cook 3-4 minutes per side, or until golden brown and cooked through. Repeat this step with the remaining slices of brioche.
  4. Serve with maple syrup, cream, and fresh berries! 

Gemma’s Pro Chef Tips For Making Brioche French Toast

  • Using only the egg yolks, instead of the whole egg, ensures that your French toast won’t taste “eggy.” You can save the whites (they freeze great!) or cook them with a little butter and salt to serve alongside the toast.
  • Keep your cooked slices of French toast warm by placing on a baking sheet in a 200°F (100°C) oven while cooking the rest.
  • Cut the bread thick for the best French toast.
  • You can mix up the egg mixture the night before, and you can soak the bread overnight if desired. Or use my Overnight French Toast recipe, too.
  • Add in a little orange zest for an additional delicious flavor!

Topped with cream and berries, this Brioche French Toast recipe was too good not to take a bite.

How Do I Store Brioche French Toast?

Store any leftover French toast in the refrigerator for up to 2 days. Rewarm the toast on a buttered skillet on the stove or microwave it for a minute. 

Make More Breakfast!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

The Ultimate Brioche French Toast Recipe

4.47 from 26 votes
Truly make breakfast the most important meal of the day with my perfectly crispy, chewy, and easy Brioche French Toast recipe.
Author: Gemma Stafford
Servings: 5 servings
Prep Time 20 mins
Cook Time 15 mins
Truly make breakfast the most important meal of the day with my perfectly crispy, chewy, and easy Brioche French Toast recipe.
Author: Gemma Stafford
Servings: 5 servings

Ingredients

  • 2 ½ cups (20floz/565ml) full-fat milk
  • ½ cup (4floz/115ml) heavy cream
  • 5 large egg yolks
  • ½ cup (4oz/115g) sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ teaspoon nutmeg
  • 10 thick slices (about 1 inch) of brioche
  • butter for the skillet

Instructions

  • In a shallow bowl, whisk milk, cream, egg yolks, sugar, vanilla extract, salt, and nutmeg until well combined.
  • Place a few slices of my brioche recipe (or store-bought) in the egg mixture. After 2-3 minutes, gently flip the slices in the mixture to soak the other side.
  • Heat a large skillet over medium-low heat. Generously butter the skillet and add your soaked slices of brioche. Cook 3-4 minutes per side, until golden brown and cooked through. Repeat the soaking and cooking with the remaining slices of brioche.
  • Serve warm with maple syrup, cream, and fresh berries
  • Store any leftovers in the refrigerator for up to 2 days. Rewarm on a buttered skillet on the stove or microwave for a minute.
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Aarushi Sehgal
1 year ago

Umm just out of curiosity, how long has it been since you started your blog? Cuz I’m 13 and I started my cooking blog 2 days ago so I was just wondering…..

Tyler
Tyler
5 months ago

Can i just use all whole milk?

Charles
Charles
6 months ago

I made the recipe but cut it in half. Certainly add the orange zest. Absolutely delicious.

Fran Richards
Fran Richards
10 months ago

I tried this recipe using brioche bread. The center of the bread was gooey and uncooked.
I tried toasting the bread first and then dipping and still the same problem. Then I decided to add the remaining 5 egg whites to the mixture and it helped a little bit. Do
you think that the bread was too fresh? Do you have any suggestions?

Nilsa Haddock
Nilsa Haddock
1 year ago

This was delicious, sorry I didn’t post pictures, I couldn’t wait ☕

Aarushi Sehgal
1 year ago

Great recipe!

Trish
Trish
1 year ago

The picture says it all! This will definitely be brunch tomorrow! TFS! 🌈🌈🌈

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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