I’ve always believed that breakfast should feel like a warm hug, and this Brioche French Toast absolutely delivers. Soft, pillowy slices of brioche soaked in a rich, vanilla-scented custard, then pan-fried until golden brown and slightly crisp on the outside—it’s comfort and indulgence in every bite. I first made this version of French toast on a quiet Sunday morning, and from the moment it hit the pan, the aroma alone was enough to draw everyone to the kitchen.

What makes it special? The brioche. It’s buttery, tender, and slightly sweet, which means it soaks up the custard like a dream without falling apart. Topped with a cloud of whipped cream, a dusting of powdered sugar, and fresh berries, this is more than just breakfast—it’s a little celebration on a plate. Whether you’re serving brunch for guests or just treating yourself, Brioche French Toast never fails to impress.

Why You’ll Love This Brioche French Toast

Brioche French Toast checks every box when it comes to the ultimate morning treat. It’s incredibly easy to make, yet feels elegant and special enough for a holiday breakfast or brunch. The rich texture of the brioche absorbs the custard beautifully without becoming soggy, giving you that perfect contrast between the golden exterior and the fluffy center. Plus, it’s endlessly customizable—dress it up with seasonal fruit, flavored syrups, or even a scoop of vanilla bean ice cream for a dessert-style twist. It’s a guaranteed favorite every single time.

What Kind of Brioche Should I Use?

When it comes to making Brioche French Toast, not all brioche loaves are created equal. I recommend using a loaf that’s at least a day old—this helps it absorb the custard without getting too mushy. Look for a brioche that’s soft but has a bit of structure, ideally unsliced so you can cut thick slices yourself. A pre-sliced version will still work, but thicker slices (about ¾ to 1 inch) hold up better during cooking. If you find a loaf with a golden, glossy crust and a buttery crumb, you’re on the right track.

Options for Substitutions

If you don’t have brioche on hand, don’t worry—there are some great alternatives:

Challah: Another eggy bread, very close in texture to brioche. It’s a top-notch substitute.
Texas Toast: Thick and soft, this is a solid option if you want something hearty.
Baguette (day-old): If you want a slightly firmer, more rustic French toast, baguette slices can be delightful.
Gluten-Free Bread: Use your favorite gluten-free loaf—just ensure it’s a bit dense so it doesn’t fall apart in the custard.
Non-Dairy Milk: Almond, oat, or soy milk work well in place of whole milk.
Egg Substitutes: If avoiding eggs, flax eggs or commercial egg replacers can be used, though the texture will vary slightly.

Whether you’re swapping for dietary needs or just using what’s in your pantry, the core of this dish—custardy bread with a crisp edge—still shines through.

Ingredients for This Brioche French Toast

Brioche Bread
This is the heart of the recipe—soft, rich, and slightly sweet. Thick slices soak up the custard beautifully without falling apart, giving you that signature plush interior.
Eggs
The eggs create the base of the custard. They bind everything together and give the toast that classic richness.
Whole Milk
Adds creaminess and helps the custard soak more evenly into the bread. Whole milk gives the best texture, but you can use others if needed.
Heavy Cream
For extra decadence. It elevates the custard to a luxurious level and helps with that silky center.
Vanilla Extract
A dash of vanilla gives warmth and depth to the flavor. It’s subtle but makes a big difference.
Cinnamon
Adds a gentle spice that pairs perfectly with the richness of the brioche and the sweetness of the toppings.
Salt
Just a pinch enhances all the other flavors. It balances the sweetness and brings everything into harmony.
Butter
For frying the toast. It adds flavor and gives the slices that gorgeous golden crust.
Powdered Sugar
A light dusting before serving makes the toast feel bakery-level special.
Fresh Berries and Whipped Cream
Optional but highly recommended for topping—adds freshness, color, and a bright contrast to the richness of the toast.
Maple Syrup
The classic finishing touch. Warm it slightly before pouring it over the toast for an extra cozy feel.

Step 1: Slice the Brioche

Start with a loaf of brioche and cut it into thick slices, about ¾ to 1 inch each. If your bread is fresh, let the slices sit out for 30 minutes to dry slightly—this helps them absorb the custard better.

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, cinnamon, and a pinch of salt until completely smooth. Make sure everything is well incorporated so you get a consistent soak.

Step 3: Soak the Bread

Place the brioche slices in the custard, letting them soak for about 30–40 seconds per side. The bread should be saturated but not falling apart. If you’re working with very thick slices, give them a little longer to soak through the center.

Step 4: Preheat the Pan

Heat a large nonstick skillet or griddle over medium heat. Add a knob of butter and let it melt until it’s gently bubbling but not browning.

Step 5: Cook the French Toast

Add the soaked slices to the pan. Cook for about 3–4 minutes per side, or until golden brown and slightly crisp. Don’t overcrowd the pan—work in batches if needed, and add more butter between rounds.

Step 6: Serve and Top

Serve the warm slices stacked on a plate. Dust with powdered sugar, spoon over some whipped cream, scatter fresh berries, and drizzle with warm maple syrup. Add a mint sprig for a touch of color if you’re feeling fancy.

How Long to Cook the Brioche French Toast

Each slice of brioche should be cooked for about 3 to 4 minutes per side over medium heat. You’re looking for that golden brown crust with a tender, custardy middle. If your bread is especially thick or heavily soaked, you may need an extra minute per side. Keep the heat moderate—too hot and it’ll brown too quickly without cooking through.

If you’re making a large batch, you can keep finished slices warm in a 250°F (120°C) oven on a wire rack while you cook the rest. This also helps maintain crispness.

Tips for Perfect Brioche French Toast

Use Day-Old Bread: Slightly stale brioche holds up best in the custard and doesn’t fall apart during cooking.
Don’t Oversoak: Soaking too long will make your slices soggy and hard to handle. Aim for just enough time to saturate without collapse.
Low and Slow: Medium heat is your friend. It allows the custard to cook through without burning the outside.
Butter Wisely: Add fresh butter to the pan for each batch. It adds flavor and prevents sticking, but don’t let it burn.
Test One First: If you’re unsure about your soaking time or heat level, test one slice before cooking the whole batch.
Serve Immediately: French toast is best hot from the pan. If you need to hold it, keep it warm in the oven on a wire rack—not a plate, or it’ll steam and go soft.

Watch Out for These Mistakes While Cooking

Using Bread That’s Too Fresh
Super soft, fresh brioche will disintegrate in the custard. Slightly stale bread is sturdier and absorbs better without turning to mush.
Over-Soaking the Bread
It might seem like more custard is better, but too much leads to soggy, eggy centers. A quick soak is usually plenty.
Skipping the Salt
Just a pinch makes a big difference—it sharpens all the other flavors and prevents the toast from tasting flat.
High Heat
Cooking on high will burn the outside before the inside sets. Medium heat is your best bet for a golden, fully cooked slice.
Crowding the Pan
Give each slice room. Overcrowding drops the temperature and leads to uneven cooking.
Not Letting the Custard Rest
Whisk the custard well and let it sit for a few minutes so the cinnamon can distribute evenly, avoiding clumps.

What to Serve With Brioche French Toast?

Fresh Berries

Blueberries, raspberries, strawberries, or a mix of all three add color and brightness that contrast perfectly with the richness of the toast.

Whipped Cream

Light and airy, a dollop of whipped cream (or even flavored whipped cream) adds an indulgent finish.

Crispy Bacon or Sausage

That salty-sweet combo is unbeatable. Serve on the side or layer it right into the French toast stack.

Maple Syrup or Fruit Compote

Classic maple syrup is a must, but for a twist, try warmed apple compote or berry syrup.

Greek Yogurt

A tangy spoonful of Greek yogurt cuts through the sweetness and adds protein to balance the meal.

Toasted Nuts

Chopped pecans, walnuts, or almonds add crunch and flavor—especially good with maple syrup or caramel drizzle.

Scrambled or Fried Eggs

For a heartier brunch, eggs on the side offer balance and a savory counterpoint to the sweetness of the toast.

Espresso or Spiced Chai

Pair your plate with a bold cup of coffee or a cozy mug of chai to elevate the brunch experience.

Storage Instructions

If you have leftovers (lucky you!), Brioche French Toast stores surprisingly well. Let the slices cool completely, then layer them with parchment paper and store in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster oven or rewarm on a skillet over low heat—this helps bring back that crisp edge.

For longer storage, freeze individual slices on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat directly from frozen in a toaster or oven at 350°F (175°C) until heated through.

Estimated Nutrition

Per serving (based on 2 slices with toppings):

Calories: ~390
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 160mg
Sodium: 280mg
Carbohydrates: 35g
Sugar: 10g
Fiber: 1g
Protein: 10g

Note: These values are approximate and will vary based on the bread and toppings used. Adding whipped cream, nuts, or syrup will increase calories and sugar content.

Frequently Asked Questions

What’s the best way to slice brioche for French toast?

Thick slices (¾ to 1 inch) are ideal. Thicker slices soak up the custard without falling apart and give you that custardy middle with a crisp edge.

Can I make the custard the night before?

Yes! You can whisk the custard and refrigerate it overnight. Just give it a good stir before using to redistribute any settled spices or cream.

Can I make Brioche French Toast in advance?

Absolutely. Cooked slices can be stored in the fridge and reheated in the toaster or oven. They freeze well too, so you can prep a batch and enjoy them later.

Can I bake Brioche French Toast instead of frying?

Yes, you can place the soaked slices on a parchment-lined sheet pan and bake at 375°F (190°C) for about 20–25 minutes, flipping halfway through.

How do I make this dairy-free?

Use a plant-based milk like oat or almond, skip the heavy cream (or use coconut cream), and cook in oil or vegan butter. Just make sure your bread is dairy-free too.

What’s the difference between brioche and regular bread for French toast?

Brioche is richer and more tender, made with butter and eggs, which makes it absorb custard better and gives the final dish a more luxurious texture and taste.

Why is my French toast soggy in the middle?

You may have soaked the bread too long or cooked on too high heat. Use slightly stale bread, soak briefly, and cook at medium heat to let the inside set properly.

Can I make this recipe without eggs?

You can! Use a plant-based egg substitute, or make a custard with mashed banana or silken tofu, though the texture will be a bit different.

Conclusion

Brioche French Toast is a celebration of simple ingredients turned into something exceptional. Whether you’re cooking a cozy Sunday brunch or impressing guests with a beautiful breakfast spread, this recipe delivers every time. The richness of the brioche, the silky custard, and the balance of crisp edges with a tender center—it’s pure comfort food done right. And with all the topping and substitution possibilities, it’s a dish you can make your own again and again.