Brioche French Toast Recipe: Fluffy, Easy, Restaurant-Style

If you’re craving the kind of French toast that’s custardy in the center, golden at the edges, and perfumed with vanilla and a hint of spice, you’re in the right place. Brioche French Toast is the weekend treat that never disappoints—soft, slightly sweet bread soaked in a silky egg-and-cream mixture, then cooked until irresistibly caramelized. This version balances richness with just enough structure, so every slice comes off the griddle tender, not soggy. Expect a few smart tricks, clear steps, and plenty of options for toppings so you can make it your own.

What Makes This Brioche French Toast Irresistible

There’s French toast—and then there’s French toast made with brioche. Brioche is naturally enriched with butter and eggs, which means the slices are plush and flavorful before the custard even hits them. Once soaked, they cook up with a delicate interior and gently crisped exterior, the perfect contrast that makes you want “just one more” bite. This recipe uses a balanced custard (not too sweet, not too heavy), a quick pre-dry tip to help the bread absorb evenly, and just enough butter in the pan for that signature golden crust. You’ll end up with a diner-worthy breakfast that feels special but is absolutely doable on a lazy morning.

What You’ll Need: Ingredients and Why They Matter

• Brioche, 8 slices (about 3/4-inch thick) — The star of the show. Its rich, airy crumb absorbs custard beautifully without falling apart.
• Large eggs, 4 — Provide structure and help set the custard so the interior is tender, not wet.
• Whole milk, 3/4 cup — Adds moisture and a light dairy sweetness that keeps the custard from being too heavy.
• Heavy cream, 1/4 cup — A touch of cream lends luxurious richness and a velvety texture.
• Granulated sugar, 2 tablespoons — Gently sweetens the custard; most sweetness will come from toppings later.
• Pure vanilla extract, 1 teaspoon — Brings warm, aromatic depth to the custard.
• Ground cinnamon, 1/2 teaspoon — Adds cozy spice without overpowering the brioche.
• Freshly grated nutmeg, a pinch — Optional, but a tiny bit brightens and rounds out the spice.
• Kosher salt, 1/4 teaspoon — Essential for balance; salt heightens all the other flavors.
• Unsalted butter, 2 tablespoons (plus more as needed) — For browning the toast and creating a crisp, caramelized exterior.
• Neutral oil, 1 tablespoon (optional) — Mixing a little oil with butter helps prevent burning over longer batches.
• Maple syrup, warm, for serving — Classic finishing touch; the toast isn’t overly sweet, so maple sings here.
• Fresh berries or sliced fruit — A bright, juicy contrast to the buttery toast.
• Powdered sugar — Light dusting for sweetness and a pretty finish.
• Toasted nuts (pecans, almonds) — Optional crunch that complements the custard-rich slices.
• Whipped cream or Greek yogurt — For extra indulgence or a tangy, creamy counterpoint.

How to Cook It, Step by Step

1. Dry the brioche lightly (quick fix). If your brioche is very fresh, pre-dry slices by placing them on a baking sheet in a 300°F (150°C) oven for 8–10 minutes, flipping halfway. You want them dry to the touch, not toasted. This helps the bread soak up custard evenly without getting soggy.
2. Warm your griddle or skillet. Heat a large nonstick skillet or griddle over medium heat (about 350°F/175°C on a griddle). While it heats, set your oven to 200°F (95°C) and place a wire rack on a baking sheet to keep finished slices warm and crisp.
3. Make the custard. In a wide, shallow dish (like a pie plate), whisk together eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Tip: Don’t overbeat; you want the yolks and whites fully blended without creating tons of bubbles.
4. Soak the brioche. Working with one or two slices at a time, lay each piece in the custard for 15–30 seconds per side. The bread should be evenly moistened but still hold its shape. For very dry bread, go closer to 30 seconds; for soft bread, 10–15 seconds is plenty.
5. Prep the pan. Add 1 teaspoon of butter and a few drops of neutral oil to the preheated skillet. Swirl to coat. The oil helps stabilize the butter so it won’t burn before the toast browns.
6. Cook to golden perfection. Place soaked slices on the skillet. Cook until the bottom is deeply golden and slightly crisp at the edges, 2–3 minutes. Flip and cook another 2–3 minutes. Adjust the heat as needed to avoid scorching. Visual cue: The center should puff slightly as the custard sets.
7. Hold warm, keep crisp. Transfer finished slices to the wire rack in the low oven. This keeps the exterior crisp and prevents steam from making the toast soggy while you finish the batch.
8. Repeat with remaining slices. Add a little more butter and oil as needed between batches. If the pan develops burnt milk solids, wipe it out briefly with a paper towel before continuing.
9. Serve with your favorite toppings. Plate the French toast and finish with warm maple syrup, fresh berries, and a dusting of powdered sugar. Add toasted nuts or a dollop of whipped cream if you like.

When It’s Ready: Time & Prep Overview

Prep time: 10–15 minutes (including quick pre-dry of bread, if needed)
Cook time: 12–18 minutes, depending on skillet size and number of batches
Total time: About 25–35 minutes
Yield: Serves 4 (2 slices per person)

The French toast is ready to enjoy as soon as the final slices come off the skillet. If you’re cooking for a crowd, holding the slices on a rack in a 200°F oven keeps them warm without sacrificing texture. Serve promptly for the best contrast of crisp edges and custardy interior.

Pro Tips for Flawless Results

• Dry bread is your friend. Staler brioche or lightly oven-dried slices soak up custard more evenly, giving you a tender interior without sogginess.
• Balance the heat. Medium heat is the sweet spot. You want enough warmth to brown the bread while giving the custard time to set inside.
• Use a wire rack. After cooking, let the slices rest on a rack rather than a plate. Airflow preserves a delicate crispness and prevents steam from softening the crust.
• Butter plus oil. A small amount of neutral oil mixed with butter helps keep the butter from burning during longer cooking sessions.
• Adjust soak time by texture. Softer brioche? Short soak. Drier, thicker slices? A little longer. The bread should feel plush but not heavy or waterlogged.
• Flavor boosters. Try a splash of orange zest or a few drops of almond extract for a subtly different profile without overshadowing the brioche.
• Make it ahead. Cooked slices can be cooled, then refrigerated (up to 3 days) or frozen (up to 2 months). Reheat in a 350°F oven for 8–10 minutes or in the toaster until warm and crisp.
• Season the custard properly. Don’t skip the salt; it makes the vanilla and spice pop and keeps the sweetness balanced.

Nutrition at a Glance

Approximate values per serving (two slices), not including toppings like syrup or whipped cream. Values will vary based on slice size and brands.

Note: Adding maple syrup, nuts, or whipped cream will increase calories, sugars, and fats. For a lighter option, top with fresh fruit and a dollop of Greek yogurt.

Your Questions, Answered

Can I use a different bread if I don’t have brioche?

Yes. Challah is the closest substitute, thanks to its enriched dough and tender crumb. Thick-cut Texas toast or a sturdy enriched sandwich loaf can also work—just dry the slices lightly in the oven to help them absorb the custard evenly.

How can I make this dairy-free or gluten-free?

For dairy-free, use full-fat coconut milk or a barista-style almond or oat milk, and cook with a dairy-free butter substitute. For gluten-free, choose a quality gluten-free brioche or sturdy loaf that mimics the texture of enriched bread. Adjust soak time as gluten-free bread can vary in absorption.

Can I prep this ahead for a crowd?

Absolutely. Cook the French toast, cool on a rack, and refrigerate up to 3 days or freeze up to 2 months. Reheat on a rack in a 350°F oven for 8–10 minutes (12–15 from frozen), or pop individual slices in the toaster until warmed through and crisp at the edges.

A Warm Send-Off

There’s something wonderfully comforting about a plate of Brioche French Toast, still warm from the skillet and drizzled with maple syrup. With a few simple techniques—lightly drying the bread, balancing the custard, and cooking at a steady heat—you’ll get slices that are golden on the outside and dreamily tender inside. Whether you’re celebrating a slow Saturday or feeding a table full of friends, this recipe adds a little ceremony to the morning. Make it once, and it may become your go-to brunch tradition—the kind of dish that invites everyone to linger a bit longer at the table.