This Brioche Bread French Toast recipe makes the most delicious breakfast or brunch. The sweet, buttery brioche bread is dipped in a mixture of milk, egg and cinnamon before being cooked in a pan. It is fluffy, soft with slightly crispy edges. Irresistible!
If using a whole brioche loaf, start by cutting it into thick slice (see note 1).
Whisk together the eggs and cinnamon in a large shallow bowl or baking dish for a minute or two - or until the egg yolks and whites are well blended (see note 2). Add the Milk and Vanilla and whisk until combined.
Preheat a large skillet or non-stick pan on medium heat and grease it with a little bit of butter (or oil).
Dip the brioche slice in the custard batter one at a time. Let it soak for 30 seconds to 1 minute per side (see note 3).
Place the soaked slice on the preheated skillet and cook for a minute or two on each side (see note 4). They should be golden brown and nicely caramelised on each side. I don't recommend cooking more than 2 slices at a time.
Remove the cooked french toast slice from the skillet and place on a serving dish. Repeat until you have cooked all the brioche bread slices. Re-whisk the custard between each toast to insure the cinnamon is well blended.
Serve straight away while still warm with your choice of topping.
Notes
Ingredients Notes:
brioche bread is already quite sweet so I personally do not feel the need to add extra sugar to this recipe - but you could absolutely add one or two tablespoons of white or brown sugar if you want!
depending on the brand of brioche you use and how long you soak them for, you might run out of custard before you make 8 french toast slices.
Instruction Notes:
The thickness of the slices will affect the overall texture of the dish, from crispy to soft. A thick slice will need to soak for a little bit longer to absorb all the custard, and will also need to cook for longer. A slice that is too thin might get soggy.
Cinnamon tends to not blend with liquid ingredients so don't worry if it doesn't look smooth.
The time you let it soak will change the texture. I personally find that a quick but thorough soak gives a french toast that is still soft in the middle bit nice and crispy on the edges.
The exact time will depend on your stove heat, the thickness of the bread slice and the texture you are after. For a softer brioche french toast, cook it for a little bit longer on a lower temperature. For a crispier french toast, cook it more quickly at a higher temperature.