Brioche French Toast is a decadent, sweet, and incredibly fluffy breakfast dish that you can make in under 20 minutes. This easy meal turns simple ingredients into a beautiful plate of food perfect for any weekend morning.
I love making this smooth custard French toast recipe when I want a proper breakfast without spending hours standing by the cooker. The thick-cut bread absorbs the rich egg custard beautifully, creating a soft middle and a perfectly crisp edge. It is a brilliant way to use up bread that is past its best, transforming it into something deeply satisfying. If you are looking for Sunday brunch French toast ideas, this method gives you reliable, delicious results every single time.
I make Brioche French Toast often, as my kids just adore it. I also cook it not only for breakfast or brunch, but for me is a great and easy dinner option. Especially in the summer, when we spend all evenings on the playground or in the parks. It takes even less than 20 minutes to prepare French toast and serve it with freshly picked strawberries, blueberries or raspberries. My kids have another favourite dish that they request often - amazing French Toast Casserole.
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Ingredients for Brioche French Toast
Here is what you need to make this easy homemade brioche French toast recipe:
- Brioche - Thick slices that are stale and dry are the best option because they hold their shape without falling apart in the pan.
- Eggs - Large eggs form the base of our custard, and my ratio is one egg for every two slices of bread.
- Double cream - Heavy whipping cream gives the liquid base a beautiful richness. A lot of recipes call for whole milk, but for this recipe I always use double cream, as it results in wonderful and luxurious custard. So, please, use double cream and start your diet from next Monday 😉
- Ground cinnamon - This adds a warm, subtle spice to the outer coating.
- Icing sugar - Powdered sugar dissolves quickly into the cold liquid and helps to caramelise the crust, plus we need extra for serving.
- Vanilla extract - A splash of vanilla enhances the sweet bakery flavours of the bread.
- Unsalted butter - We use a good knob for frying to give the crust perfect flavour and colour.
- Fresh berries, ice cream, and whipped cream - These are essential toppings for serving the finished plate.
How to Make French Toast With Thick Bread
This is a very easy recipe and I provide 4 easy steps to make this dish.
- Step 1: In a shallow bowl, whisk the eggs, double cream, icing sugar, ground cinnamon, and vanilla extract until completely smooth and well combined.
- Step 2: Strain the mixture through a fine-mesh strainer into a second shallow bowl. This removes any lumps and ensures the egg custard is delicately silky.
- Step 3: Dip two brioche slices into the custard, allowing them to soak for 20 to 30 seconds on each side. Gently shake off any excess liquid before cooking.
- Step 4: Melt a knob of unsalted butter in a heavy-based frying pan over a medium-high heat. Add the soaked brioche and fry for 30 seconds, then turn the heat down to medium. Cook for three minutes, flip the slices, and fry for another two minutes until golden brown. Repeat with the remaining bread and serve immediately topped with ice cream, fresh berries, whipped cream, and a dusting of icing sugar.
How to Serve and Store Brioche French Toast
Serve your Brioche French Toast straight from the pan while it is still warm and the edges are crisp. I highly recommend topping it with a scoop of vanilla ice cream, fresh blueberries, a heavy dusting of icing sugar, and a generous pour of maple syrup.
Although leftovers can be kept in an airtight container in the fridge for up to two days, I strongly advise against storing them. Leftover slices quickly become soggy and lose their beautiful texture, making them far less pleasant to eat. They are at their absolute best when freshly cooked, with cold ice cream melting right over the hot bread. If you find yourself wanting more later, it is much better to simply whip up a fresh batch.
Top Tips for Making Brioche French Toast
- Always take the time to use a fine mesh strainer for your custard base. Eggs have stringy white bits that do not break down easily when you whisk together the ingredients. Straining removes these completely, leaving you with a wonderfully smooth liquid. This step stops you from finding bits of cooked scrambled egg on the outside of your bread.
- Using real cream makes a massive difference in this French Toast with Heavy Cream recipe. Using standard milk makes a thin liquid that does not coat the bread properly. The high fat content in the double cream creates a rich egg custard that clings to the surface. This fat also helps create a crisp, golden brown exterior during cooking.
- Do not rush the soaking process, especially when using thick slices. A quick dip leaves the centre of the bread completely dry and bland. Give each piece a full 20 to 30 seconds per side so the liquid penetrates the crumb entirely. Always remember to shake off excess liquid to prevent a messy puddle forming in the pan.
- Temperature control is the secret to cooking this perfectly. You need a medium-high heat initially to seal the outside of the bread and start the browning process. However, if you keep the heat that high, the outside will burn before the middle cooks. Dropping the heat to medium allows the warmth to reach the centre gently.
- Prepare your toppings before you start cooking the bread. Brioche French Toast cools down very quickly once it leaves the hot pan. Having your fresh berries washed, your syrup ready, and your ice cream scooped means you can eat immediately. A hot slice with rapidly melting ice cream is exactly what you want.
- Keep cooked slices warm in a low oven if you are feeding a crowd. Set your oven to 100°C (210°F) and place a wire rack over a baking tray inside. Place the finished slices on the rack so the warm air circulates around them. This stops the undersides from getting soggy while you finish frying the rest of the batch.
- You can easily adjust the spices in the egg mixture to suit your taste. Ground cinnamon is classic, but a pinch of freshly grated nutmeg works beautifully alongside it. Cardamom is another fantastic addition if you want a slightly different flavour profile. If you want to add some Irish notes to that French dish - be adventurous and add some drops of Irish whiskey to the custard.
Frequently Asked Questions about Brioche French Toast
What is the best bread to use?
The best bread is always a rich, slightly sweet loaf like brioche or challah. You need thick slices that are stale and dry so they can absorb the liquid properly. Standard sandwich bread is usually too thin and soft, meaning it will disintegrate during the soaking process.
Can I make the custard mixture ahead of time?
Yes, you can mix the liquid the night before you plan to cook. Whisk together the eggs, double cream, sugar, and spices, then keep it in an airtight container in the fridge. Give it a good stir before you start dipping the bread the next morning.
Why do I need to strain the mixture?
Straining is vital for a delicately silky finish. It removes the thick, white parts of the egg white that do not blend easily with the cream. If you skip this, you will often find little white specks of cooked egg stuck to your food.
Why do we use icing sugar instead of granulated sugar?
Icing sugar, or powdered sugar, dissolves instantly into the cold liquid mixture. Granulated sugar can sometimes sink to the bottom of the bowl and remain grainy. The fine powder ensures an even sweetness and helps create a lovely crust.
Can I make this Brioche French Toast dairy-free?
Yes, you can swap the double cream for a thick plant-based alternative like oat cream or coconut cream. You will also need to fry the bread in a dairy-free butter block or neutral oil. Just ensure your chosen bread does not contain butter, as traditional Brioche French Toast does.
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Brioche French Toast
Brioche French Toast is the perfect weekend breakfast, ready in under 20 minutes. Thick slices of bread are soaked in a rich custard and pan-fried until beautifully crisp and golden brown.
Ingredients
- 8 thick brioche slices (stale and a bit dry)
- 4 large eggs
- 160 ml (5.4 fl oz) double cream
- 1 teaspoon ground cinnamon
- 2 tablespoon icing sugar (plus extra for serving)
- 1 teaspoon vanilla extract
- Unsalted butter (a knob for frying)
- Fresh berries, ice cream, whipped cream (for serving)
Instructions
- In a shallow bowl, whisk the eggs, double cream, icing sugar, ground cinnamon, and vanilla extract until completely combined.
- Pour the mixture through a fine mesh strainer into a second bowl to create a completely smooth liquid.
- Place two slices of bread into the liquid, soaking them for 20 to 30 seconds on each side. Lift them out and gently shake off any excess liquid.
- Melt the butter in a heavy-based skillet over a medium-high heat. Add the bread, fry for 30 seconds, then reduce the heat to medium. Cook for 3 minutes, flip the slices over, and fry for another 2 minutes until fully cooked. Repeat with the remaining bread. Serve immediately with ice cream, fresh berries, whipped cream, and extra icing sugar.
Notes
- Do not skip the straining step if you want professional results at home. It takes just a few seconds but makes a massive difference to the final texture, ensuring no egg white clumps stick to the food.
- If your pan is smoking, the heat is too high. You want a gentle sizzle when the bread hits the pan, not an aggressive spit. Adjust your heat source constantly if needed to maintain a steady temperature.
- Keep your finished portions on a wire rack in a warm oven while you finish cooking the rest. Putting them straight onto a warm plate can cause the trapped steam to make the bottoms soggy.
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