Brioche French Toast

That soft, slightly sweet, rich texture takes basic French toast to a whole new level without much extra work. It soaks up just the right amount of custard and gives you those golden, crisp edges with a tender inside that everyone loves.

This brioche French toast works perfectly for a quick weekend breakfast or for a special holiday brunch like Mother’s Day or Christmas. Whether you are cooking for two or doubling the batch to feed a crowd, it always turns out beautifully.

Why Brioche French Toast Works So Well

Brioche naturally makes this recipe feel special without being complicated. The rich, buttery bread holds its shape while soaking up the egg mixture, creating the perfect balance between crispy outside and soft inside. Unlike regular sandwich bread, brioche delivers that thick, custardy center you want in French toast. Plus, the flavor is mild enough to pair with all your favorite toppings.

Sliced brioche is now pretty easy to find in most grocery stores. Many larger stores like Costco and Trader Joe’s carry thick-sliced loaves that work perfectly for this recipe.

Ingredients You Will Need

• 2 eggs
• 2/3 cup milk
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• pinch of salt
• 6 to 8 slices brioche bread, sliced about 1/2 inch thick
• powdered sugar and syrup for serving

A Quick Note on the Cinnamon

One little trick I have learned is that cinnamon likes to cling to the first slice of bread you dredge, leaving the rest a little bare. After dipping each slice, I like to sprinkle a bit of extra cinnamon directly onto the bread once it hits the pan. This keeps the flavor even from the first slice to the last batch.

Making Brioche French Toast

Start by adding your eggs, milk, vanilla, cinnamon, and salt into a mixing bowl or shallow dish. Whisk everything together well so the custard is smooth and fully combined.

Heat a skillet over medium heat and lightly grease it with nonstick cooking spray. Take one slice of brioche bread and quickly dip it into the egg mixture, flipping to coat both sides without letting it sit too long.

Place the dredged slice into the preheated skillet. Let it cook for about 2 to 3 minutes on each side, or until both sides are golden brown and slightly crisp.

Continue working in batches, dipping and cooking each slice, until you’ve used up all your bread and egg mixture. Serve warm, topped with powdered sugar and plenty of syrup.

Scaling for Groups or Meal Prep

If you are feeding a larger group, this recipe can easily be doubled. When I make bigger batches, I like to pull out my electric griddle so I can cook multiple slices at once. The custard can also be mixed directly in a 13×9 baking dish to make dipping quick and easy for multiple slices.

Tips to Get the Best Results

Brioche is already pretty soft, so I recommend using slightly stale or day-old brioche if possible. This helps the bread soak up the custard without falling apart. If your bread is very fresh, you can also lightly toast the slices beforehand to firm them up.

Do not soak the bread too long in the egg mixture. A quick dip on each side is plenty to coat without making it soggy.

Keep your skillet at medium heat. Too hot and the outside browns before the inside cooks; too cool and the bread gets soggy instead of crisp.

More Ways to Enjoy French Toast

If you love brioche French toast, there are plenty of creative ways to use it. For a make-ahead option, try my French Toast Casserole, which works beautifully with thick brioche slices.

If you want a fun twist, my French Toast Waffles bring a bit of crunch and texture while still delivering that same custardy center. And for something fun and portable, these French Toast Roll-Ups are always a hit, especially for breakfast on the go.

Storing and Reheating

Leftover French toast can be stored in the refrigerator for up to 3 days. Let it cool completely, then place slices in an airtight container or wrap individually. To reheat, simply warm in a toaster oven or skillet to bring back that crisp exterior.

You can also freeze cooked slices by layering them with parchment paper and sealing in a freezer bag. Reheat from frozen using the oven or toaster for quick breakfasts.