Brioche French Toast
User Reviews
5
Brioche French Toast
Description
This Brioche French Toast recipe starts with a custard of eggs, half and half, cinnamon, orange zest, vanilla, sugar, and salt. The brioche slices, cut about 1 inch thick, absorb the custard briefly to avoid sogginess while still taking in enough to yield a tender center when cooked. Cooking each slice in butter over medium heat develops a golden crust on both sides, giving the toast a slight crispness to contrast the soft interior. The use of cinnamon and orange zest provides warm aromatic notes, enhancing the richness of the brioche.
After cooking, the slices can be kept warm in a low oven to serve all at once. Brioche French Toast can be served with butter, maple syrup, or your favorite toppings. Its balance of soft and crisp textures and fragrant custard flavors make it a satisfying breakfast or brunch option.
Because the cooking process is done in batches, bread slices should be dipped and cooked promptly, and the skillet wiped between batches for even browning. Leftover french toast can be refrigerated and gently reheated, or frozen for longer storage, though it is best enjoyed fresh.
Ingredients
- 4 egg large
- ¾ cup half and half
- 1 Tablespoon granulated sugar
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ table salt heaping teaspoon
- 3 Tablespoons butter divided, unsalted
- 7 lices brioche bread sliced to be 1” thick
- butter maple syrup, or preferred toppings, additional
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!).
Notes
- Cook 1 or 2 brioche slices at a time to ensure proper pan space and even browning.
- To keep cooked slices warm while finishing batches, place them on a parchment-lined baking tray in a warm oven set around 100°F (40°C).
- French toast is best served immediately but can be refrigerated for up to two days in an airtight container and reheated in a 375°F oven until warm.
- To freeze leftovers, place slices in an even layer on a baking sheet until firm, then store in an airtight container for several months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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