Brioche French Toast
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5.0
15 reviews
Excellent
Brioche French Toast
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Elevate your breakfast game with this brioche French toast! This recipe feels and tastes fancy, but it's just as easy as regular French toast. Don't miss my secret ingredient for the BEST flavor!
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Ingredients
- 4 4 large eggs
- ¾ ¾ cup half and half
- 1 1 Tablespoon granulated sugar
- 1 1 teaspoon orange zest
- 1 1 teaspoon ground cinnamon
- ½ ½ teaspoon vanilla extract
- ⅛ ⅛ heaping teaspoon table salt
- 3 3 Tablespoons unsalted butter divided
- 7 7 slices brioche bread sliced to be 1” thick
- Additional butter maple syrup, or preferred toppings
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Instructions
- In a large mixing bowl, whisk together eggs, half and half, sugar, vanilla, orange zest, cinamon, 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!).
Equipments used:
Notes
- For best results (and due to skillet space) I typically only cook 1 or 2 slices of French toast at a time. To keep the cooked slices warm while I’m cooking the rest, I’ll line a baking tray with parchment paper and lay the cooked slices in an even layer on the pan and place in a warm oven (I do 100F/40C, you don’t want the oven to be too hot or it will dry out the toast!) as I cook the additional slices.
- French toast is best enjoyed immediately after it is served. However, leftover slices can be stored in an airtight container in a single layer in the refrigerator for up to two days and reheated in a 375F (190C) oven until warmed through. Slices may also be frozen in an even layer on a baking sheet for 15-20 minutes (until firm) then transferred to an airtight container like a zipper plastic bag and frozen for up to several months.
Nutrition Information
Show Details
Serving
11" slice
Calories
271kcal
(14%)
Carbohydrates
19g
(6%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
175mg
(58%)
Sodium
212mg
(9%)
Potassium
73mg
(2%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
679IU
(14%)
Vitamin C
1mg
(1%)
Calcium
67mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 71" slices
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 11" slice | |
| Calories | 271kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 175mg | 58% |
| Sodium | 212mg | 9% |
| Potassium | 73mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 679IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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