Brioche French Toast Recipe
This easy Brioche French Toast creates a simple yet elegant breakfast for Mother's Day, Easter brunch, Christmas morning and everything in-between!
Servings: 8 slices
Calories: 255kcal
Equipment
- Large Frying Pan
Ingredients
- 360 ml whole milk room temperature
- 3 large eggs room temperature
- 1 tablespoon granulated sugar
- 2 teaspoon vanilla extract
- 8 slices brioche bread
- 4 tablespoon unsalted butter
To serve, optional
- unsalted butter
- maple syrup
- fresh raspberries
Instructions
- Make the custard. Add the eggs into a medium-sized bowl and whisk well. Add in the sugar, vanilla extract and milk and whisk until well combined.
- Soak the brioche. Lay half of the brioche slices in a large baking pan. Pour half of the custard mixture over the bread slices and soak for 2 minutes before turning over and soaking for another two minutes.
- Fry the soaked slices. Heat a large fry pan on medium heat and add a tablespoon of butter. Once the butter has melted add in the soaked bread slices carefully and fry for 2 minutes or until the underside is golden brown. Add another tablespoon of butter if required and flip the brioche slices and fry for another 2 minutes until the second side is golden.Repeat this process with the remaining brioche slices until all are cooked. Wipe the frying pan clean with a paper towel before adding another tablespoon of butter before frying the second batch. Serve warm with butter, maple syrup, and fresh raspberries.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: Place any leftover French Toast in an airtight container and refrigerate for up to 2 days.
To freeze: Cool the Brioche French Toast on a wire wrack. Once cool place a piece of parchment paper in between each slice and stack them up. Wrap the stack tightly in foil and place it in a freezer-safe container or freezer bag. Freeze for up to 2 months. To thaw place in the refrigerator overnight and warm in the oven or in the microwave heating on short 10-20 second bursts.
TIP 1: Stale bread. Traditionally made with stale bread, if your bread is too soft and fresh (!) then toast until gently dried on the outside.
TIP 2: Fry in butter. Definitely don't swap out the butter for oil. The butter gives a beautifully nutty note as it browns and you won't achieve that extra layer of flavour with oil.
TIP 3: Medium heat. Don't be tempted to turn the heat up to make it fry quicker. You'll only end up with a burnt outside and a soggy middle where the custard hasn't cooked through.
Nutrition
Calories: 255kcal | Carbohydrates: 18g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 202mg | Potassium: 96mg | Sugar: 2g | Vitamin A: 642IU | Calcium: 88mg | Iron: 1mg