There’s something about the smell of butter and warm bread first thing in the morning that stops time for a minute. If you want to give yourself (or someone you love) a tiny, delicious vacation, this brioche bread French toast is the ticket. It’s pillowy, golden, and forgiving — the kind of recipe you can tinker with while sipping your coffee and still end up with breakfast that feels special.
If you’re planning a savory follow-up, my Honey Butter Chicken is an easy, crowd-pleasing dinner.
Why brioche works so well
Brioche is enriched with eggs and butter, which gives the bread a soft crumb and slightly sweet flavor that soaks up the custard without falling apart. That richness becomes a tender, custardy interior once the slices hit the pan, while the exterior crisps up beautifully in a hot skillet. In short: brioche gives you the contrast — creamy inside, caramelized outside — that makes French toast worth waking up for.
If you like this brioche version, try the Sourdough French Toast for a tangier, crustier slice.
Ingredients
- 4 large eggs
- 1 cup whole milk (or 3/4 cup milk + 1/4 cup heavy cream for extra richness)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- 6 slices brioche bread, about 3/4 to 1 inch thick (slightly stale is ideal)
- 2 tablespoons butter, for the pan
- Neutral oil for the pan (optional — helps prevent burning)
How to Make Brioche Bread French Toast
Time needed: 30 minutes
Follow these steps and you’ll have plates of golden French toast in about 20–25 minutes. I’ll include both stovetop and baked methods so you can choose what fits your morning.
- Make the custard
In a wide, shallow bowl whisk together the eggs, milk (or milk + cream), sugar, vanilla, cinnamon, and a pinch of salt until smooth. Use a bowl large enough to lay a slice of bread flat — it makes soaking easier.
- Soak the brioche
One slice at a time, lay the brioche in the custard and let it soak about 20–30 seconds per side. If your brioche is a little stale, you can give it a slightly longer soak — you want it saturated but not falling apart. Press gently so the custard gets into the corners.
- Cook on the stovetop
Heat a large skillet over medium heat and add 1 tablespoon butter plus a drizzle of oil. When the butter foams, place the soaked slices into the pan and cook 2–3 minutes per side, or until deep golden and slightly crisp at the edges. Lower the heat if the exterior browns too fast before the center sets.
- Baked (sheet-pan) method for a crowd
If you’re feeding more than two people, preheat the oven to 375°F (190°C). Lay soaked slices on a parchment-lined sheet pan, dot with a little butter, and bake 12–15 minutes, flipping once halfway through. The oven method is forgiving and frees you up to make coffee or set the table.
- Keep warm and serve
Transfer cooked slices to a baking sheet in a single layer and keep in a warm oven (about 200°F) while you finish the batch. Serve with butter, maple syrup, fresh berries, powdered sugar, or a dollop of yogurt. A squeeze of lemon over berries brightens everything if you want a contrast to the richness.
Tips and small tweaks
- Use day-old brioche if possible — it soaks without disintegrating. If using fresh brioche, be gentler with soaking time.
- For more flavor, swap half the vanilla for orange zest or add a splash of bourbon to the custard (one teaspoon).
- To get extra-crisp edges, sprinkle a light dusting of sugar on the slices just before flipping in the pan — the sugar caramelizes into a lovely crust.
- If you like your French toast very custardy, increase the egg to 5 for a richer set.
- Pair your French toast with Coffee Pancakes for a lazy weekend brunch that feels indulgent.
FAQs
Yes. Assemble the custard and store it in the fridge. Dip the bread just before cooking. You can also make cooked slices ahead and reheat in a 350°F oven for 8–10 minutes until warmed through.
Challah, thick-cut challah, and slightly stale sandwich bread will all work. The richer the bread, the more decadent the result — but sturdy breads like sourdough also make a delicious, slightly tangy version.
Yes — freeze cooled cooked slices in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen in a toaster oven or 350°F oven until warmed and crisp.
Conclusion
This brioche bread French toast is one of those recipes you’ll come back to again and again because it’s flexible, fast, and reliably comforting. Whether you keep it simple with butter and maple syrup or dress it up with berries and whipped cream, it’s the kind of breakfast that makes weekdays feel a little softer and weekends feel like a mini celebration. Make a double batch if you can — leftovers reheat beautifully and make weekday mornings feel decadent without the fuss.
Enjoy slow mornings, sticky syrup, and that first bite that makes you smile. If you want other brunch ideas to pair with it, consider pancakes or a light fruit compote to round out the table. Finish a brunch spread on a bright note with the Lemon Cheesecake for an easy, refreshing dessert.
Brioche Bread French Toast
Ingredients
Custard
- 4 large eggs
- 1 cup whole milk or 3/4 cup milk + 1/4 cup heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
- Pinch of salt
Main
- 6 slices brioche bread 3/4–1 inch thick (slightly stale preferred)
- 2 tbsp butter for the pan
- Neutral oil optional, to prevent burning
To Serve
- Maple syrup fresh berries, powdered sugar, or yogurt
Instructions
- Whisk eggs, milk (or milk + cream), sugar, vanilla, cinnamon, and salt in a wide shallow bowl until smooth.
- Lay a slice of brioche flat in the custard and soak 20–30 seconds per side. Slightly stale brioche can soak a little longer.
- Heat a skillet over medium, add butter and a little oil. Cook soaked slices 2–3 minutes per side until deep golden and crisp at the edges.
- Preheat oven to 375°F. Arrange soaked slices on a parchment-lined sheet pan, dot with butter, and bake 12–15 minutes, flipping once.
- Keep finished slices warm in a low oven while you cook the rest. Serve with butter, syrup, berries, or powdered sugar.
Notes
- Day-old brioche soaks without falling apart; fresh brioche needs gentler handling.
- For extra richness, substitute a small portion of milk with heavy cream.
- Toasting a light dusting of sugar on the surface before flipping adds a caramelized crust.
- Leftovers freeze well and reheat in a 350°F oven or toaster oven.
