About This Brioche French Toast Recipe
French toast is a classic breakfast recipe that we all love. But is it really French? Various experts agree that French toast is a dish that actually dates back to ancient Rome, where it was called “Pan Dulcis.”
The French name is “pain perdu,” meaning “lost bread.” Despite the name, French toast is not commonly found in France. It is more popular in the United States, where it even has its own national day on November 28th!
Today, French toast is known and enjoyed all over the world.
French toast, Pan Dulcis, or pain perdu, whatever you call it, originated from the same intention of not wasting food. So the old, stale bread was sliced and dipped in milk and beaten eggs, fried, and served with honey.
I love recipes that cut back on food waste but not in flavor, and this is one of the best!
It is a very easy and quick recipe made with just a few ingredients. The slices of Brioche bread are soaked in a slightly sweetened egg mixture flavored with vanilla, cinnamon, and nutmeg. The soaked bread slices are then cooked in a pan in hot butter until they are perfectly golden-brown on each side.
For a perfect finish, these buttery, luxurious slices of toast are topped with maple syrup, powdered sugar, and lots of fresh fruits. Absolutely irresistible!
What You Need for This Brioche French Toast Recipe
- Brioche Bread: I love to use Brioche loaf because it truly makes the best-tasting French toast. Brioche is a classic French pastry that can be found in individual buns or loaves. It is a soft and fluffy bread with a buttery flavor and completely soaks in the sweetened egg and milk mixture.
- Unsalted Butter: Besides being a fat component for cooking the bread, it also adds a lovely buttery flavor.
- Milk: I like to use full cream milk to infuse moisture and flavor into the bread.
- Eggs: The proteins in eggs solidify upon heating, firming up the liquids in the bread and giving it structure. Also, eggs add fats and give some richness to the toast.
- Honey: I like to use a tablespoon of honey for a natural touch of sweetness.
- Vanilla Extract: A few drops of pure vanilla extract will enhance all the flavors and aromas.
- Cinnamon & Nutmeg: They add lovely spicy and woody flavors.
- Brioche Bread: Brioche bread is perfect for French toast, but you may substitute it with Texas toast, challah, or cinnamon raisin bread. Just choose a slightly sweeter bread instead of savory bread like whole wheat.
- Milk: I like to use full cream milk, but you can also substitute it with half and half or heavy cream. I don’t recommend using low-fat milk.
- Honey: It can be substituted with sugar.
How can I store the French toast?
If you have any leftovers, you may store them in an airtight container in the fridge for up to 3 days.
Can I freeze the French toast?
Yes. Separate the slices of bread with parchment paper and store them in a freezer-safe bag or container for up to 3 months. When you’re ready to serve it, reheat in a skillet with a little bit of butter.
Can I use croissants to make the French toast?
Absolutely! Just cut them in half, dip them in the eggs and milk mixture and cook them as directed above.
Brioche French Toast
This buttery, sweet, and custard-like brioche French toast served with fresh fruits and a drizzle of maple syrup is the perfect weekend breakfast for the entire family.
Yield: 6 slices
How To Make Brioche French Toast Step By Step
Whisk the eggs, milk, honey, cinnamon, nutmeg, and vanilla extract in a shallow utensil or casserole dish.
Preheat your skillet over medium heat and melt in the butter.
Dip one or two slices of brioche bread into the egg and milk mixture and soak for 15 seconds per side.
Remove brioche slices from the egg and milk mixture and let the excess drip back into the dish, then place them into the hot skillet and cook over medium-low heat for 2 to 4 minutes per side until golden-brown. Repeat until all the slices of brioche are done, adding more butter if needed.
Serve warm with your favorite toppings.
- If you’re making this recipe in several batches, keep the cooked slices warm in the oven until it’s time to serve.
- If you’re using a different type of bread, it may require more or less time to soak in the egg and milk mixture, depending on the density of the bread used. If the bread is soft, it will need a shorter soak, while a denser bread like a slice of whole wheat bread will need a little longer.
- If the bread has too much egg and milk mixture and is too soggy, you can squeeze it a little bit like a sponge before placing it in the skillet.
- It is better if the bread used is a day old and a little dry.
- Preheat the skillet before soaking the bread.
- Cook the bread on medium-low heat to allow the inside to be cooked through as well.