The Best Brioche French Toast Recipe

Brioche French toast is pure breakfast comfort with a touch of elegance.

The first time I had brioche French toast, I was on a weekend trip in Savannah. We’d ducked into this cozy little café tucked between two brick buildings, and I ordered it on a whim.

I’ll never forget that first bite. It was soft and rich inside, almost like bread pudding, with crispy golden edges that held up beautifully under a warm pour of maple syrup. Right then and there, I knew I had to recreate it at home.

Of course, I couldn’t help myself from putting my own spin on it. Instead of plain vanilla, I like to add a bit of orange zest to the custard for a fresh, citrusy lift. It brightens the richness of the brioche and makes the whole dish pop. When I serve this version for brunch, especially with a sprinkle of powdered sugar and a pile of fresh berries, there’s never a bite left on anyone’s plate.

Why This Recipe Works

French toast has always been one of those recipes that’s forgiving and familiar. But when you use brioche, it turns into something extra special.

Brioche is a soft, buttery bread with a tender crumb. That means it soaks up the custard like a sponge without falling apart, giving you that custardy center we all love in French toast. And when it hits the skillet, the eggy edges crisp up to a beautiful golden brown, thanks to all the fat in the bread. Every bite is soft and rich in the middle, but slightly crisp and caramelized on the outside.

This recipe is especially great for:

• Weekend brunches or breakfast-for-dinner nights
• Using up day-old brioche from the bakery
• Impressing guests with minimal effort

Because the bread is doing so much of the heavy lifting, you don’t have to overdo the toppings. A little butter, warm maple syrup, maybe a dusting of cinnamon or a dollop of whipped cream is all you need. That’s the beauty of brioche French toast. It’s simple, but it feels fancy. And it always disappears fast.

Ingredients For Brioche French Toast

Here’s what you’ll need to make this rich and fluffy brioche French toast. Look for a fresh loaf of brioche at your local bakery or grocery store. Day-old works even better, since slightly stale bread soaks up the custard more effectively.

• 6 thick slices of brioche (about ¾ to 1 inch thick)
• 3 large eggs
• ¾ cup whole milk
• ¼ cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Zest of 1 orange (optional, but this is the twist that makes it shine)
• Pinch of salt
• Butter, for the skillet

For serving:

• Maple syrup
• Powdered sugar
• Fresh berries or sliced fruit (optional)

If you want to add even more richness, you could serve this with a dollop of whipped mascarpone or Greek yogurt. But it’s delicious all on its own.

Step-by-Step Instructions For Brioche French Toast

1. Whisk the custard: In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, orange zest (if using), and a pinch of salt until smooth and well combined.
2. Soak the brioche: Lay the brioche slices in a shallow baking dish or rimmed sheet pan. Pour the custard over the slices, making sure each piece gets thoroughly soaked. Let them sit for 2 to 3 minutes, then flip and soak the other side for another 2 to 3 minutes. Don’t let them sit too long or they may get too soggy to flip cleanly.
3. Preheat your skillet: Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter and swirl to coat the surface.
4. Cook the French toast: Place the soaked brioche slices onto the skillet in batches. Cook for about 3 to 4 minutes per side, or until each slice is golden brown and crisp on the outside. Adjust the heat if they’re browning too quickly.
5. Serve warm: Plate the French toast and serve immediately with your favorite toppings. I love mine with maple syrup, a dusting of powdered sugar, and whatever fresh fruit I have on hand.

The Best Brioche French Toast Recipe

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This Brioche French Toast is rich, fluffy, and golden with crisp edges and a soft, custardy center. Made with buttery brioche slices soaked in a cinnamon-vanilla custard (with a hint of orange zest for a bright twist), it's the perfect dish for a cozy weekend brunch or holiday breakfast.

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Ingredients

• 6 thick slices of brioche (about ¾ to 1 inch thick)
• 3 large eggs
• ¾ cup whole milk
• ¼ cup heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Zest of 1 orange (optional)
• Pinch of salt
• Butter, for the skillet
• Maple syrup
• Powdered sugar
• Optional: Fresh berries or sliced fruit

Instructions

1. In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, orange zest (if using), and salt until smooth.
2. Place the brioche slices in a shallow dish. Pour the custard over the bread and let soak for 2 to 3 minutes per side.
3. Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat.
4. Add soaked brioche slices in batches. Cook 3 to 4 minutes per side, or until golden brown and crisp.
5. Serve warm with maple syrup, powdered sugar, and fresh berries if desired.

Notes

Day-old brioche works best because it soaks up the custard without falling apart.

For added flair, serve with whipped mascarpone or spiced maple syrup.

If using pre-sliced brioche, handle gently when soaking to prevent tearing.

To make dairy-free: substitute plant milk and cream, and use plant-based butter.

How to Serve Brioche French Toast

Brioche French toast is already decadent, so you don’t need to pile on too much. But that doesn’t mean you can’t have fun with your toppings.

For everyday breakfasts, I usually go with warm maple syrup and a pat of butter. When I’m hosting brunch, I’ll offer a little spread so folks can customize theirs. A sprinkle of cinnamon sugar, some fresh berries, and a drizzle of honey are always a hit. If I have leftover whipped cream or mascarpone in the fridge, I’ll whip it up and set it out too.

You can also get creative with how you plate it:

• Stack slices high with layers of fruit and cream
• Cut into triangles and arrange in a fan for a fancier feel
• Serve with bacon or sausage on the side for a salty balance

Whether you keep it simple or dress it up, the flavor of the brioche is the real star here. Just don’t forget the coffee.

How to Store & Reheat Brioche French Toast

If you’ve got leftovers (which doesn’t happen often in my house), they store and reheat surprisingly well.

Let the cooked French toast cool completely, then:

• Store in an airtight container in the fridge for up to 3 days
• To freeze, layer slices between sheets of parchment paper in a freezer bag or container. They’ll keep for up to 2 months.

Reheating is easy and keeps the texture nice:

• Toaster: My favorite method. Just pop a slice in like you would a piece of bread.
• Oven: Preheat to 350°F and warm slices on a baking sheet for about 10 minutes.
• Skillet: Heat over medium-low with a touch of butter to re-crisp the edges.

Microwaving works too, but it softens the texture. Stick to the toaster or oven if you want that perfect crisp edge again.

Substitutions & Variations For Brioche French Toast

This recipe is flexible if you need to switch things up.

If you don’t have brioche, try:

• Challah, for a similarly rich texture
• Texas toast or thick-cut white bread
• Hawaiian sweet rolls, sliced thick

To make it dairy-free:

• Swap in your favorite plant-based milk and use coconut cream or oat cream in place of the heavy cream
• Cook in plant-based butter or neutral oil

Other fun variations I’ve tried:

• Add a splash of maple or almond extract to the custard
• Mix in cocoa powder for a chocolate version
• Spread Nutella or jam between two slices and fry them as stuffed French toast

Once you’ve got the base recipe down, it’s easy to experiment. Just don’t skimp on the soaking step. That’s where the magic happens.

FAQs About Brioche French Toast

Here are some straightforward answers to the most common questions I receive about this brioche French toast recipe.

What is the best bread for brioche French toast?

Brioche is my go-to because it’s rich, buttery, and tender, which makes it ideal for soaking up the custard without falling apart. Challah is a close second. You want a bread that’s slightly stale, sliced thick, and has some body to it. Avoid overly soft sandwich bread—it just turns to mush.

Can I make brioche French toast the night before?

You can prep the custard and slice your bread ahead of time, but I recommend waiting to soak and cook until morning. If you want an overnight version, try layering the slices in a buttered baking dish, pouring the custard over, and letting it sit in the fridge overnight. Bake at 350°F for about 30 to 35 minutes in the morning. It becomes more of a French toast casserole.

Why is my brioche French toast soggy?

That usually happens when the bread is too fresh or sits in the custard too long. Day-old brioche holds up better. Also, make sure your skillet is hot enough to sear the outside quickly. Medium heat is your friend here. If it’s too low, the bread will absorb too much moisture and get floppy.

How thick should I slice the brioche?

I like to slice mine about ¾ to 1 inch thick. Too thin and it falls apart, too thick and it doesn’t cook through properly. If you’re using pre-sliced brioche, just be a little gentler during the soaking step.

Can I freeze leftover brioche French toast?

Absolutely. Let the slices cool completely, then layer them with parchment in a freezer-safe bag. They’ll last up to two months. To reheat, use the toaster or oven to bring back that crisp edge. Perfect for busy mornings.

Try These Recipes Next

If you loved this brioche French toast, here are a few more breakfast favorites to try next:

• Croissant French Toast Casserole
• Overnight Chocolate Pecan Pie French Toast Casserole
• Twenty Minute Easy Tortellini Bake

Each one is a cozy crowd-pleaser, perfect for weekends, holidays, or any time you want something comforting and delicious.