Last updated: November 4, 2026
This brioche french toast cooks up custardy in the center and crisp and golden on the outside in about 25 minutes. The full recipe card is below, and this walkthrough covers every detail that keeps each slice rich instead of soggy.
Why Brioche French Toast Beats Every Other Bread
Brioche is the best bread for french toast because it is already enriched with eggs and butter, so it soaks up custard without falling apart. The result is a slice that tastes like bread pudding in the middle and caramelized toast on the outside.
Regular sandwich bread turns limp when it meets a wet custard. Brioche has a tighter, richer crumb that holds its shape and browns beautifully in butter.
This recipe makes 4 servings, with 2 thick slices per person. It takes about 10 minutes of prep and 15 minutes at the stove.
You need only pantry staples plus one loaf of good bread. Everything else is eggs, milk, cream, sugar, and warm spice.
Ingredients for Brioche French Toast
The base of this brioche french toast is one 1 pound loaf of brioche, cut into 8 slices about 1 inch thick. Look for an unsliced bakery loaf or a sandwich-style brioche such as the loaves from Trader Joe’s or Whole Foods, and cut the slices yourself for the best thickness.
The custard uses 4 large eggs, 3/4 cup of whole milk, and 1/4 cup of heavy cream. Whisk in 2 tablespoons of granulated sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of kosher salt, and a pinch of ground nutmeg.
You also need 3 tablespoons of unsalted butter for the pan, divided across the batches. Pure maple syrup, powdered sugar, and fresh berries make the classic finish.
Choosing the Right Brioche
Thick slices matter more than anything else here. Slices that are 1 inch thick stay tender in the center while the outside browns, and thin slices turn dry and tough.
Slightly stale brioche absorbs custard best. If your loaf is very fresh, set the slices out on a wire rack for 30 minutes before you start, which is an optional step that is not counted in the prep time.
Building the Custard
Heavy cream adds richness, and whole milk keeps the custard loose enough to soak in quickly. Skim milk makes a thinner custard and a less satisfying slice.
Whisk the custard until you see no streaks of egg white. A shallow baking dish or a pie plate makes dipping easy.
How to Make Brioche French Toast Step by Step
Making brioche french toast comes down to four moves: warm the oven, whisk the custard, soak the bread briefly, and cook over medium heat. Each one is quick, and the order keeps every batch hot and crisp.
Warm the Oven and Whisk the Custard
Heat your oven to 200°F and set a wire rack inside a rimmed baking sheet. This is where finished slices wait so they stay hot and crisp while you cook the rest.
Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, salt, and nutmeg in a shallow dish. Keep whisking until the mixture is smooth and uniform.
Soak the Bread Briefly
Dip each slice into the custard for 20 seconds per side, or 30 seconds per side if the bread is stale. Lift the slice out and let the extra custard drip back into the dish for a few seconds.
A short soak is the secret to a custardy center that is not wet. Brioche is so rich that it drinks up custard fast, and a long soak makes it mushy.
Cook Over Medium Heat
Heat a large nonstick skillet or griddle over medium heat for 2 minutes, then melt 1 tablespoon of butter until it foams. Cook 3 slices at a time for 3 to 4 minutes per side, until each side is deep golden brown.
Move the finished slices to the rack in the oven. Wipe out the pan, add another tablespoon of butter, and repeat with the remaining slices, finishing with a batch of 2.
Check That the Center Is Cooked
Each slice should feel lightly springy and look set in the center. The USDA Food Safety and Inspection Service says egg dishes should reach 160°F, which you can confirm with an instant-read thermometer in the middle of a thick slice.
If the outside browns before the center is done, lower the heat slightly and cook a minute longer. Golden but not dark is the target.
Tips for the Best Brioche French Toast
Medium heat gives a deeply browned crust without scorching the butter or leaving the middle raw. If the butter turns dark brown in the pan, wipe it out and start fresh before the next batch.
Use a fresh tablespoon of butter for each batch. Burnt milk solids from the first round will leave dark specks and a bitter taste on the later slices.
Do not crowd the pan. Slices that touch trap steam and brown unevenly.
Do not soak the bread ahead of time. Brioche left sitting in custard falls apart before it ever reaches the pan.
Serve right away for the best contrast between crisp crust and soft center. The warm oven keeps the first batches in good shape for about 20 minutes.
Variations and Substitutions for Brioche French Toast
For an orange version, whisk 1 teaspoon of fresh orange zest into the custard and serve with sliced oranges. For a spiced version, swap the nutmeg for a pinch of ground cardamom.
Half and half works in place of the milk and cream combination, using 1 cup in total. The custard will be slightly lighter but still very good.
Challah makes a close substitute if you cannot find brioche, and thick slices of Texas toast also work in a pinch. Cook them for the same time and check that the center is set.
For toppings, try fresh strawberries with whipped cream, caramelized bananas with a pinch of salt, or a spoonful of mascarpone with warm blueberries. A drizzle of pure maple syrup from Vermont or Quebec is hard to beat.
How to Store, Freeze, and Reheat Brioche French Toast
Let cooked slices cool completely, then refrigerate them in an airtight container for up to 3 days. The USDA recommends eating refrigerated leftovers within 3 to 4 days, and we keep it to 3 for the best texture.
To freeze, place the cooled slices in a single layer on a baking sheet until firm. Then stack them with parchment paper between each slice in a freezer bag, and freeze for up to 2 months.
Reheat slices straight from the fridge or freezer in a toaster, or on a baking sheet in a 350°F oven for 8 to 10 minutes. They should be steaming hot, and the USDA advises reheating leftovers to 165°F.
The microwave works in a hurry but softens the crust. Finish a microwaved slice in a hot skillet for 1 minute per side to bring the crunch back.
The Story Behind Brioche French Toast
French toast has been around for centuries, and cooks across Europe made it to rescue stale bread. The French call it pain perdu, which means lost bread, because it saves loaves that would otherwise be thrown away.
Brioche itself is a classic French enriched bread made with plenty of eggs and butter. Pairing it with a custard soak takes the old idea of using up stale bread and turns it into something worth buying a fresh loaf for.
Today brioche french toast is a brunch menu staple in bakeries and cafes across the United States. It is easy to see why, because the bread does most of the work.
Making it at home costs far less than ordering it, and you control the thickness, the sweetness, and the toppings. A single loaf of brioche feeds a table of four with a few slices to spare.
Ready to cook? Use the recipe card below for the full ingredient list and every step in order.
Brioche French Toast
Thick slices of brioche soaked briefly in a rich vanilla cinnamon custard and cooked in butter until golden outside and custardy inside. Ready in 25 minutes.
Ingredients
- 8 slices brioche bread, cut about 1 inch thick (from one 1 pound loaf)
- 4 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 pinch ground nutmeg
- 3 tablespoons unsalted butter, divided
- Pure maple syrup, for serving
- Powdered sugar, for serving
- Fresh berries, for serving
Instructions
- Heat the oven to 200°F and set a wire rack inside a rimmed baking sheet to keep finished slices warm.
- Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, salt, and nutmeg in a shallow dish until smooth with no streaks of egg white.
- Heat a large nonstick skillet or griddle over medium heat for 2 minutes, then melt 1 tablespoon of butter until it foams.
- Dip each slice in the custard for 20 seconds per side (30 seconds per side if the bread is stale), then let the extra custard drip off.
- Cook 3 slices at a time for 3 to 4 minutes per side, until deep golden brown and lightly springy in the center.
- Move the cooked slices to the rack in the oven. Wipe out the pan, add 1 tablespoon of butter, and repeat with the remaining slices, finishing with a batch of 2.
- Serve hot with maple syrup, powdered sugar, and fresh berries.
Notes
Slightly stale brioche absorbs custard best. If the loaf is very fresh, leave the slices out on a wire rack for 30 minutes first (not counted in the prep time). The USDA Food Safety and Inspection Service says egg dishes should reach 160°F, which you can confirm with an instant-read thermometer in the center of a thick slice. Do not soak the bread ahead of time. Refrigerate cooled slices in an airtight container for up to 3 days, or freeze with parchment between the slices for up to 2 months. Reheat in a toaster or on a baking sheet in a 350°F oven for 8 to 10 minutes, until steaming hot (165°F). Half and half (1 cup total) can replace the milk and cream, and challah can replace the brioche. These are optional swaps that are not part of the card.
Nutrition Information:
Yield:
4Serving Size:
2 slicesAmount Per Serving: Calories: 640Total Fat: 30gSaturated Fat: 16gSodium: 640mgCarbohydrates: 71gFiber: 2gSugar: 19gProtein: 18g
Brioche French Toast FAQ
Can you use fresh brioche for french toast?
Yes, fresh brioche works if you shorten the soak. Dip each side for just 20 seconds, or let the slices dry on a wire rack for 30 minutes first.
Why is my brioche french toast soggy?
Soggy french toast usually comes from slices that are too thin or a soak that runs too long. Use 1 inch slices, soak for 20 to 30 seconds per side, and cook over medium heat until the center is set.
How do you know when brioche french toast is done?
The slices should be deep golden on both sides and feel lightly springy in the center. The safe internal temperature for egg dishes is 160°F according to the USDA.
Can you make brioche french toast ahead of time?
Do not soak the bread ahead, but you can cook it ahead. Refrigerate cooked slices for up to 3 days or freeze them for up to 2 months, then reheat until steaming hot.
What is the best way to serve brioche french toast?
Serve it hot with pure maple syrup, a dusting of powdered sugar, and fresh berries. A pat of butter on top of each warm slice is never a bad idea.
Why This Brioche French Toast Recipe Works
Thick brioche slices soak up just enough custard to turn creamy in the center while the outside stays sturdy. The egg and butter already baked into the bread add richness that plain bread cannot match.
The custard has a high egg ratio, with 4 eggs for 1 cup of liquid, so it sets firmly as it cooks. A short 20 to 30 second soak keeps the slices from getting heavy.
Medium heat and fresh butter for each batch give a golden, even crust without burning. The 200°F oven keeps early batches hot and crisp while the rest finish.
Make Brioche French Toast This Weekend
Brioche french toast is the easiest way to turn a lazy weekend morning into a special one. Pick up a loaf, whisk the custard, and have golden slices on the table in about 25 minutes.
Try it this weekend, then save the recipe card so you can make it again whenever brunch calls. If you love bread-based breakfasts, we think you will enjoy the related recipes linked below.
Easy Overnight French Toast Casserole With Crispy Cinnamon Streusel
