Brioche French Toast

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My fluffy Brioche French Toast is a dreamy breakfast treat with delectably crispy edges and a pillowy center. That’s easy enough for a weekend breakfast, but luxurious enough for a holiday brunch.  

• Brioche makes it special: Brioche is a soft, enriched bread made with eggs and milk, with a rich, tender texture that’s sturdy enough to soak up the custard without falling apart.
• Crispy edges: Cooking the soaked brioche in butter creates a gorgeous golden crust.
• Rich, custardy center: The thick slices of brioche absorb the turn egg, milk, and cream mixture, giving every bite a wonderfully rich texture.
• Delectable toppings: I love to top warm French toast with maple syrup, whipped cream, and berries, but you can add any toppings you love, from toasted nuts to caramel sauce to a scoop of ice cream!
• Better than a fancy restaurant brunch! When you see how easy—and affordable—it is to make exceptional French toast at home, you may never need to wait for a table at your favorite brunch spot again!

I adore special breakfast foods, especially as the weather turns cooler and the holidays approach. In my years running a breakfast catering business, I learned that when French toast is done right, the combination of sweet cinnamon-vanilla flavor and a rich, crisp exterior with a creamy center makes it an unbeatable brunch favorite.

My most important tip for this recipe is to start with the right bread. Brioche is my favorite because its rich, buttery texture is perfect for soaking up the sweetened egg-and-milk mixture, and the thick slices of buttery brioche will hold up well to the soaking. You can find brioche at many supermarkets and bakeries, or bake your own with my foolproof recipe. And if you’re looking for more special breakfast recipes, be sure to try my French Toast Croissant Casserole, Pumpkin Buttermilk Pancakes, and Buttermilk Gingerbread Waffles.

Bold Bakers Loved This!

“I couldn’t resist making this French toast today, and it was so good. God bless you for your recipes!” —Solce

“Your French toast was the perfect Christmas Day brekkie.”—Sharon

“As soon as I saw the photo, I wanted to make your French toast, and we had it for brunch today. Absolutely delicious!”—Grace

IMPORTANT NOTE: This recipe was improved and updated on 9/9/2026, to include explanations and substitutes of key ingredients, clearer step-by-step instructions, make-ahead and storage instructions, flavor variations, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• What is Brioche French Toast?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Brioche French Toast
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Flavor Variations
• FAQs
• More Brunch Recipes

What is Brioche French Toast?

My Brioche French Toast is made with brioche bread, an enriched loaf made with eggs and butter for rich flavor, a fluffy texture, and a golden crust. Thick slices are soaked in an egg yolk, milk, and cream custard and cooked in a skillet. Despite the name, soaked and fried bread has been enjoyed for centuries across Europe; in France, it’s called pain perdu, or “lost bread,” referring to how this technique gives stale bread a flavorful second life.

Tools You Need

• Mixing bowl
• Shallow casserole dish for soaking
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Skillet
• Whisk
• Turner

Key Ingredients and Substitutes

Egg yolks

• Egg yolks give the French toast richness, flavor, and an indulgent, custardy texture.
• Additionally, yolks add golden color.
• Using just yolks instead of whole eggs creates a beautifully silky texture and ensures your toast won’t have an overly “eggy” taste. Please don’t waste the egg whites! Whenever I make this recipe, I either cook the whites separately or freeze them for other recipes.

Whole milk

• Using whole milk along with the cream in this Brioche French Toast recipe creates a creamy custard that’s not too rich.
• Substitute: For a lighter egg custard, use the same amount of 2% milk.
  • For a richer texture, use the same amount of half-and-half.

Heavy whipping cream

• Heavy whipping cream makes the French toast decadent and extra creamy.
• Substitute: For a lighter version, use an equal amount of whole milk or half-and-half.

Granulated sugar

• Granulated sugar sweetens the French toast.
• Importantly, granulated sugar contributes to the caramelization, which adds deep flavor notes and helps create crispy edges.

Vanilla extract

• Vanilla extract adds warm flavor and an enticing aroma in this French toast brioche recipe.
• Substitute: If you prefer, use the same amount of Vanilla Bean Paste.

Cinnamon

• Cinnamon adds homey, warm, sweet spice flavor.
• Substitute: Use the same amount of Pumpkin Pie Spice if you prefer.

Nutmeg

• Nutmeg gives the brioche toast a sweetly nutty flavor.

Salt

• Salt enhances all of the flavors and keeps the French toast from tasting overly sweet.

Brioche bread

• Brioche is an enriched bread, which means it’s made with butter and eggs, giving it a richer flavor than typical yeast breads. The result is an amazingly light, fluffy, and rich loaf.
• Thick-sliced brioche is important to use for this recipe. Thinner slices could dissolve when soaked in the custard mixture. Cut your brioche into 1-inch slices.
• Use my step-by-step recipe to make your own brioche!
• Substitutes: Challah also works well in this recipe.

Butter

• Cooking the French toast in butter gives it a rich flavor and a lovely golden-brown crust.

How to Make Brioche French Toast

1. Make custard mixture. In a shallow dish, whisk together the egg yolks, milk, cream, sugar, vanilla extract, nutmeg, and salt until well combined.
2. Soak the bread. Soak the brioche slices (1-2 at a time) in the egg custard mixture for about 2 minutes on each side, or until fully soaked.
3. Cook French toast. Heat a large skillet or griddle over medium-low heat and melt about 1 tablespoon (½ oz/14 g) of butter. Cook 2-3 brioche slices at a time for about 3 minutes per side, until evenly golden brown and cooked through.
4. Serve and enjoy. Serve hot with maple syrup, whipped cream, and fresh berries.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Use day old bread. For the best results, use sliced bread that’s slightly stale. This helps the bread slices stay together during soaking and cooking.
• Slice the bread into thick pieces. The bread must be 1 inch- (2.5 cm-) thick so it’s sturdy enough to soak up the custard and cook without falling apart.
• Use only the egg yolk. To make the best brioche French toast, my trick is to use only the egg yolks, and not the whole egg. This ensures your French toast won’t taste “eggy,” and creates the richest custard. You can save the whites (they freeze wonderfully), or cook them in a little butter to serve alongside the toast.
• Take care not to crowd the pan. Putting too many slices in the pan could make the heat fluctuate and make it difficult to flip them.
• Do not oversoak. Don’t let the bread become over-saturated, as that will make it fragile. Let each piece sit in the custard mixture for up to 2 minutes on each side.
• Let the excess custard drip off. Let any excess custard mixture drip off into the bowl. This will help prevent a soggy exterior.
• Cook at medium-low. For the best French toast, keep the heat at medium-low so the outside won’t cook before the inside is done.
• Keep warm in the oven. Keep your cooked slices of French toast warm by placing them on a baking sheet in a 200°F (100°C) oven while you finish cooking.

Make Ahead and Storage Instructions

Make-ahead tips

• You can mix up the egg mixture the night before. For the best texture, soak the bread right before cooking.
• For a make-ahead option, check out my Overnight French Toast recipe, or French Toast Croissant Casserole.

How to store leftovers

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

Flavor Variations

In place of the brioche, use one of the following breads:

• Cinnamon Raisin 
• Challah Bread
• Pannettone

Try one of these delicious flavorful ideas:

• Cinnamon French Toast: Use an extra 1/2 teaspoon of cinnamon for extra warmth.
• Orange Vanilla: Mix 1 teaspoon of finely grated orange zest into the soaking mixture. Serve with Crème Anglaise.
• Maple French Toast: Whisk a touch of maple syrup into the custard mixture.
• Nutty Toast: Sprinkle toasted, chopped pecans, walnuts, or hazelnuts over the toast.
• Jammy French Toast: Spread with Strawberry Jam or Raspbery Jam
• Berry Toast: Top with whipped cream or Coconut Whipped Cream, then add raspberries, blueberry, or sliced strawberries.
• Apple Caramel: Spoon sauteed diced apple over the toast, and drizzle with Salted Caramel Sauce. If you prefer, use another fresh fruit, like pear.
• Spiced French Toast: Add an extra 1/4 teaspoon of Pumpkin Pie Spice or Mixed Spice for seasonal flavor.
• And for more delicious French toast recipes, check out my Classic French Toast,  Baked French Toast, French Toast Casserole, Banana Bread French Toast, and French Toast Sticks.

FAQs

Is it ok to use another bread in this recipe?

• Yes, absolutely. Ideally, use another enriched type of bread, such as challah, or another sturdy bread, like French bread.
• For best results, use day-old bread.

Can I bake this French toast?

Yes, you can bake this French toast with these steps

1. Preheat the oven to 375°F (190°C). Butter a large baking sheet, mix the custard ingredients, and place in a shallow dish.
2. Soak the brioche slices in the custard as directed, about 1–2 minutes per side. Let any excess drip off.
3. Arrange the slices in a single layer on the prepared baking sheet, leaving a little space between them.
4. Bake for 10–12 minutes, then carefully flip the slices.
5. Continue baking for 8–12 minutes, or until the French toast is puffed, golden brown, and cooked through.
6. For crisper edges, broil for 1 minute. Watch carefully to prevent burning.

How do I make this recipe gluten-free?

• To make this recipe gluten-free, use gluten-free brioche or cut thick slices from another type of gluten-free loaf.

Why does this recipe contain only egg yolks?

• Using only yolks gives the French toast a richer, more tender, creamy, custardy texture without making the custard too firm and eggy-tasting.

How do I make sure my French toast isn’t too soggy?

To make sure your French toast isn’t too soggy:

• Use thick slices of brioche. The ideal size is 1 inch (2.5 cms).
• Don’t soak the slices for too long. 1-2 minutes on each side is enough time for the bread to absorb the custard mixture without getting too mushy.
• Cook on medium-low heat. If the heat is too high, the surface may cook before the inside.

More Brunch Recipes

• Bacon and Cheese Breakfast Strata
• Croque Monsieur Bread Pudding
• Cinnamon Roll Pancakes
• Pumpkin Bread Pudding
• Bacon and Cheddar Cornmeal Waffles

IMPORTANT NOTE: This recipe was improved and updated on 9/9/2026, to include explanations and substitutes of key ingredients, clearer step-by-step instructions, make-ahead and storage instructions, flavor variations, answers to the most frequently asked questions, and Pro Chef Tips. 

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