Brioche French Toast
The Brioche French Toast is the perfect breakfast recipe! It’s so flavorful, thick and absolutely delicious. The brioche bread makes all the difference! Everyone one will rave over this one!
A SWEET AND THICK FRENCH TOAST
Experts say that breakfast is the most important meal of the day and as someone who adores breakfast any time of day – I endorse that message! Whether it be cereal, eggs, bacon, yogurt or this delicious Brioche French Toast. We absolutely love French toast in this house and we make it not just for breakfast but for brunch and dinner too. This recipe is one of my family’s most requested meals. I promise this Brioche French Toast recipe is easy to throw together and even quicker to eat!
TIPS AND TRICKS FOR MAKING BRIOCHE FRENCH TOAST:
- Brioche bread used to be a little harder to find in grocery stores. Now, because of its popularity, brioche is carried in most supermarkets. I can usually find it in the bakery section of my grocery store. Some come pre-sliced and some are whole. Either will work here. It’s easy to slice up!
- If you really want to go all out, try making your own HOMEMADE BRIOCHE.
- This recipe also works with Challah, French bread, white bread, and Texas toast. I find that 1 to 1½-inch thick slices work best. The thicker bread holds up better to the batter.
- A quarter teaspoon of nutmeg can also be added to the egg mixture, if desired.
- You can double this recipe if you are making for more people or having a large brunch or breakfast gathering. You can make a bunch and put it into the warming drawer of your oven.
- A fuller fat milk can be substituted for the half and half. I don’t recommend skim milk. Vanilla flavored coffee creamer would also work great! I am sure this would work with milk substitutes as well but I haven’t tested those.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- brioche bread
- eggs
- egg yolk
- half & half
- granulated sugar
- vanilla extract
- ground cinnamon
- salt
HOW TO MAKE BRIOCHE FRENCH TOAST:
Preheat a griddle to 275°F. In a medium-sized mixing bowl, crack two eggs and one egg yolk and whisk until beaten. Add the half and half, vanilla extract, sugar, salt, and cinnamon, and whisk until fully incorporated with the eggs. Place a slice of brioche face down in the bowl.
Then flip, covering both sides of the bread with the egg mixture. Place the brioche on your preheated griddle and cook for 2-3 minutes or until golden brown, then flip and repeat on the other side.
Remove from the griddle and serve warm with syrup, fruit, powdered sugar, or your favorite topping.
HOW TO STORE:
- If you have leftovers of this Brioche French Toast recipe you can store it in an airtight container or ziptop bag in the refrigerator for one day. After that it get to0 mushy.
- You can also freeze leftovers. Place your leftover cooled slices on a baking tray and freeze in the freezer for about an hour then store in an airtight freezer bag. This should last up to 3 months.
- To defrost: remove to the refrigerator to thaw. To reheat: place back in the a pan to warm it up or in the toaster for a quick toast or in the oven at a low setting.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Brioche French Toast
Ingredients
- 16 ounce loaf brioche bread, thickly sliced
- 2 large eggs
- 1 large egg yolk
- 2/3 cup half & half
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- butter, maple syrup and/or fruit, for serving
Instructions
- Preheat a griddle to 275°F. In a medium-sized mixing bowl, crack two eggs and one egg yolk and whisk until beaten.
- Add the half and half, vanilla extract, sugar, salt, and cinnamon, and whisk until fully incorporated with the eggs.
- Place a slice of brioche face down in the bowl, then flip, covering both sides of the bread with the egg mixture.
- Place the brioche on your preheated griddle and cook for 2-3 minutes or until golden brown, then flip and repeat on the other side.
- Remove from the griddle and serve warm with syrup, fruit, powdered sugar, or your favorite topping.
Notes
- Most store-bought brioche loaves have about 8 slices in them, so a serving is 2 slices per person.
- Brioche bread used to be a little harder to find in grocery stores. Now, because of its popularity, brioche is carried in most supermarkets. I can usually find it in the bakery section of my grocery store. Some come pre-sliced and some are whole. Either will work here. It’s easy to slice up!
- This recipe also works with Challah bread, French bread, white bread, and Texas toast. I find that 1 to 1½-inch thick slices work best. The thicker bread holds up better to the batter.
- A quarter teaspoon of nutmeg can also be added to the egg mixture, if desired.
- You can double this recipe if you are making for more people or having a large brunch or breakfast gathering. You can make a bunch and put it into the warming drawer of your oven.
- A fuller fat milk can be substituted for the half and half. I don’t recommend skim milk. Vanilla flavored coffee creamer would also work great! I am sure this would work with milk substitutes as well but I haven’t tested those.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
