Brioche French Toast
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Weekend brunch reaches its pinnacle with thick slices of brioche soaking overnight in a rich custard bath, then transforming into golden perfection on the griddle. Our enhanced technique uses day-old brioche or challah for superior absorption, orange zest-infused custard for brightness, and a finish of cinnamon butter that melts into every gorgeous crevice. Each bite delivers restaurant-quality decadence right from your own kitchen.
Time & Quantities
Method & Ingredients
Required Equipment: Shallow baking dish, whisk, large griddle or skillet, small bowl
Cooking Method: Stovetop - Sauteing
Ingredients
- 8 thick slices brioche or challah bread (day-old preferred)
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon cinnamon
- Pinch of salt
- 4 tablespoons butter (divided)
- For cinnamon butter: 4 tablespoons butter (softened)
- 1 tablespoon powdered sugar
- 1/2 teaspoon cinnamon
- Maple syrup for serving
Instructions
- In a shallow baking dish, whisk together eggs, milk, cream, sugar, vanilla, orange zest, cinnamon, and salt to create the custard base.
- Arrange bread slices in the dish and let soak for at least 30 minutes, flipping once - overnight soaking creates even better results!
- Meanwhile, make cinnamon butter by mixing softened butter with powdered sugar and cinnamon until smooth.
- Heat 2 tablespoons butter in a large griddle or skillet over medium heat.
- Remove bread from custard, letting excess drip off, and cook 3-4 minutes per side until golden brown and cooked through - don't rush this step!
- Serve immediately topped with a dollop of cinnamon butter and warm maple syrup.
- For the ultimate presentation, dust with powdered sugar and add fresh berries - your guests will think you're a brunch wizard!
Storage & Make-Ahead
Storage Advice: Best served immediately. Leftover French toast can be refrigerated for 2 days and reheated in a toaster.
Make-Ahead & Freezing Tips: Cooked French toast freezes well for up to 1 month. Toast directly from frozen for quick breakfasts.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 485
- Protein: 16g
- Fat: 28g (Saturated: 16g)
- Carbohydrates: 45g (Fiber: 2g, Sugar: 18g)
- Vitamin A: 20% DV
- Vitamin C: 8% DV
- Calcium: 18% DV
- Iron: 12% DV
Allergen Information: Contains gluten (bread), dairy (milk, cream, butter), eggs
Dietary Information: Not suitable for gluten-free, dairy-free, or vegan diets. High in dairy and eggs.
Serving & Variations
Serving Suggestions: Stack elegantly and dust with powdered sugar. Serve with maple syrup, fresh berries, and whipped cream. The cinnamon butter is the secret weapon that sets this apart.
Wine or Drink Pairing: Pair with sparkling wines like Crémant de Loire from France or Prosecco from Italy. Coffee, mimosas, or fresh orange juice complete the brunch experience perfectly.
Possible Recipe Variations: Try stuffed versions with cream cheese and berries, add vanilla bean to the custard, or create savory versions with herbs and cheese for dinner.
Additional Notes: Day-old brioche or challah absorbs the custard better than fresh bread. The overnight soak technique creates incredibly custardy centers.