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Classic Brioche French Toast

Course Breakfast
Cuisine American
Keyword Blueberry French Toast, Brioche Bread, Classic Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Servings 8 slices
Author The Tiny Fairy

Ingredients

  • 1 day-old brioche loaf, cut into ¾-1 inch slices
  • 4 large or extra large eggs, room temperature
  • 1 cup whole milk or half-and-half can substitute with a combination of milk and cream
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla paste or extract
  • ¼ teaspoon ground nutmeg
  • pinch of kosher salt
  • 3-4 Tablespoons unsalted butter for cooking can substitute with canola oil

Instructions

  1. Preheat the griddle over medium heat.

  2. Cut 8 ¾-1 inch thick slices of brioche bread and set aside.

    Note: Don't discard the remaining brioche bread. You can enjoy it as a snack or freeze for future use.

  3. In a medium bowl, combine all the ingredients, except the brioche bread. Whisk well to combine until the liquid is smooth and there are no visible egg particles.

  4. Slightly reduce the heat to medium-low and coat the griddle with butter.

    Note: I like to use an upright stick of butter to coat the griddle.

  5. Soak each slice in the custard mixture, ensuring all the sides are coated, but not saturated for a few seconds. Lift and allow the excess to drain back into the bowl.

  6. Place the brioche slice on the griddle and cook for 2-3 minutes or until golden brown. Repeat steps with other brioche slices.

  7. When it is time to flip and cook the other side of the toast, lift the brioche with a spatula, coat the griddle with butter and flip. Cook for an additional 2 minutes or until golden brown. Repeat step with other slices.

  8. Serve immediately with warm maple syrup and fresh fruit.

    Note: If keeping warm in the oven, preheat oven to 180°F, loosely tent with foil and keep warm up to 15 minutes to avoid drying out.