Brioche French Toast
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Unrated
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Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
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Servings
6 servings
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Calories
565 kcal
Brioche French Toast
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Pillowy, buttery brioche dipped in cinnamon-vanilla egg custard make this the best brioche French toast recipe! Tender, decadent and so easy!
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Ingredients
For the Brioche French Toast:
- 4 egg whole
- 1 egg yolk
- 2 ¼ cups milk or 1 3/4 cups milk plus 1/2 cup half-and-half
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract pure
- 1 teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 12 to 16 lices brioche sliced 3/4-inch thick (about 20 to 24 ounces, or challah
- 2 tablespoons butter for cooking, unsalted
Toppings for Serving:
- powdered sugar
- butter unsalted
- pure maple syrup
- berries fresh, banana sliced
- banana fresh, banana sliced
Instructions
- 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.
Notes
- 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.
- 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.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
565kcal
(28%)
Carbohydrates
57g
(19%)
Protein
18g
(36%)
Fat
30g
(46%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.2g
(10%)
Cholesterol
318mg
(106%)
Potassium
189mg
(4%)
Fiber
0.2g
(1%)
Sugar
13g
(26%)
Vitamin A
1303IU
(26%)
Vitamin C
0.01mg
(0%)
Calcium
190mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 565kcal | 28% |
| Carbohydrates | 57g | 19% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 318mg | 106% |
| Potassium | 189mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 1303IU | 26% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 190mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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