Rich, Custardy Brioche French Toast in 20 Minutes
Brioche French toast turns an ordinary morning into something that feels a little special without a lot of work. The thick, buttery bread soaks up a simple vanilla custard and cooks into a golden, crisp-edged slice with a soft, almost pudding-like center.
It comes together in about 20 minutes with just a handful of ingredients, so it’s totally doable on a weekday but feels like a weekend reward. If you’ve only made French toast with regular sandwich bread, brioche is the upgrade you’ll never go back to.
Why Brioche French Toast Works Every Time
Brioche’s high butter and egg content gives it a tender crumb that doesn’t turn to mush when it hits the custard. Instead, it holds its shape while becoming impossibly creamy inside.
The custard itself is just eggs, milk, vanilla, and a pinch of salt. No cream, no fuss. It lets the bread shine.
A quick 20-second dip is all you need; too long in the soak and the slices fall apart. That balance is the whole trick.
Ingredients
- 4 slices thick-cut brioche, about 1 inch thick: day-old is ideal, but fresh works.
- 3 large eggs: at room temperature if you remember, straight from the fridge is fine.
- 3/4 cup whole milk: 2% works too, but whole gives the richest custard.
- 1 tsp vanilla extract: use the real stuff if you have it.
- 1 tbsp granulated sugar: optional, adds a touch of sweetness to the custard.
- Pinch of kosher salt: wakes up all the flavors.
- 2 tbsp unsalted butter: for the skillet, plus more for serving.
Variations / Substitutions
- Add warm spice: whisk 1/4 tsp ground cinnamon or a few scrapes of nutmeg into the custard for a cozier flavor.
- Dairy-free version: swap whole milk for oat milk and use a vegan butter stick. The toast will be slightly less rich but still delicious.
- Extra richness: replace 2 tbsp of the milk with heavy cream if you want an even silkier center.
- Maple in the batter: substitute the granulated sugar with 2 tsp maple syrup, whisked right into the eggs.
- Citrus zest: rub a little orange or lemon zest into the sugar before whisking to brighten everything up.
If you’re in the mood for something savory, our Scrambled Eggs with Chives are a quick side.
How To Make Brioche French Toast
Step 1: Whisk the Custard
In a wide, shallow dish big enough to fit a slice of brioche, crack the 3 large eggs and whisk them until they’re completely uniform, no streaks of white left. Pour in the 3/4 cup whole milk, 1 teaspoon vanilla extract, the pinch of salt, and the 1 tablespoon sugar if you’re using it.
Whisk until the sugar dissolves and the mixture is pale yellow with tiny bubbles on the surface. If you’re adding cinnamon or nutmeg, stir it in now.
Step 2: Dip and Cook the Brioche
Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat. While the butter foams, pick up one slice of brioche and dip both sides in the custard. Let each side sit in the mixture for about 10 seconds total. You want the bread saturated but not heavy or falling apart.
Lift it out, let the excess drip off for a second, then lay it in the hot pan. Repeat with a second slice if your skillet fits two without crowding. Cook until the underside is deep golden and crisp, 3 to 4 minutes, then flip and cook the other side until it matches. Transfer to a plate and wipe the pan with a paper towel, then melt the remaining 1 tablespoon butter and cook the last two slices the same way.
Step 3: Serve with Warm Syrup and Butter
Pile the French toast onto plates while it’s still hot. Add a pat of cold butter right on top and pour warm maple syrup over everything. The butter will melt into the custard, and the syrup sinks into every crevice.
Fresh berries or a dusting of powdered sugar are nice if you have them, but the toast itself is the main event. Eat it right away while the edges stay crisp.
A Few Tips for Perfect French Toast
- A quick dip, not a bath, is key.: Brioche absorbs liquid fast; if it feels fragile and waterlogged before it hits the pan, you’ve gone too long. Aim for fully coated but still structurally sound.
- If all you have is fresh brioche, pop the slices in a 300°F oven for 5 minutes to dry them out a little before dipping.
- Use a mix of butter and a splash of neutral oil: if your butter starts to brown before the toast is done. The oil raises the smoke point without losing that buttery flavor.
- Warm your maple syrup gently: in a small saucepan or the microwave. Cold syrup on hot toast cools everything down faster than you’d think.
Cooking time depends on how thick you cut your bread.
| Bread Thickness | Cook Time per Side |
|---|---|
| 3/4 inch | 2-3 mins |
| 1 inch | 3-4 mins |
| 1 1/2 inch | 4-5 mins |
Keeping Leftover French Toast Fresh
- Refrigerate: Stack leftover slices between sheets of parchment in an airtight container. They’ll keep for up to 3 days.
- Reheating: Warm them in a dry skillet over medium-low heat for about 2 minutes per side, or pop them in a toaster oven at 350°F until crisp. The microwave will make them soft and flabby, so skip it.
What To Serve With Brioche French Toast
A handful of fresh berries cuts through the richness, while crispy bacon on the side adds a salty crunch that balances the custard. A dollop of lightly sweetened whipped cream is never a bad idea. For a bigger spread, serve the toast with a simple fruit salad or a few slices of seared ham.
Frequently Asked Questions
Can I use a different bread?
Yes, but stick with enriched loaves like challah or a soft Hawaiian bread. Standard sandwich bread will get soggy and won’t give you that creamy middle.
Can I make this dairy-free?
Yes. Use unsweetened oat milk instead of whole milk and swap the butter for a good vegan butter stick. The result is a little less rich but still excellent.
Why is my French toast soggy in the middle?
Two common reasons: the bread spent too long in the custard, or the pan was too hot. A too-hot skillet scorches the outside before the inside sets. Keep the heat at medium and cook a little slower.
Brioche French Toast Recipe
Ingredients
Method
- Whisk the eggs, milk, vanilla, salt, and sugar (if using) in a shallow dish until the sugar dissolves.
- Melt 1 tbsp butter in a nonstick skillet over medium heat. Dip two brioche slices in the custard for about 10 seconds per side, let excess drip off, and cook until golden, 3-4 minutes per side. Repeat with remaining butter and bread.
- Serve hot with a pat of butter and warm maple syrup.
