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Thick-Cut Brioche French Toast

Thick slices of buttery brioche bread soaked in a cinnamon-vanilla custard and pan-fried to golden perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

French Toast
  • 1 loaf brioche bread unsliced preferably, or thick sliced
  • 4 large eggs
  • 0.75 cup whole milk
  • 0.25 cup heavy cream
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 pinch salt
  • 2 tbsp butter for frying
Toppings
  • 0.5 cup maple syrup warmed
  • 1 cup fresh berries strawberries and blueberries
  • 1 tbsp powdered sugar for dusting

Equipment

  • Large skillet or griddle
  • Shallow Dish
  • Whisk
  • Spatula

Method
 

  1. Slice brioche into 1-inch thick slabs. Let sit out for 30 minutes to dry slightly.
  2. In a shallow dish, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until completely smooth.
  3. Heat a skillet over medium heat and melt 1 tablespoon of butter.
  4. Dip bread slices into the custard, soaking for 10-15 seconds per side. Allow excess to drip off.
  5. Place in skillet and cook for 3-4 minutes per side until deep golden brown and crispy.
  6. Repeat with remaining slices, adding more butter to the pan as needed.
  7. Serve warm with maple syrup, berries, and powdered sugar.

Notes

If using regular sandwich bread instead of brioche, reduce the soaking time to 2-3 seconds per side to prevent it from falling apart.