french toast with brioche bread

french toast with brioche bread

french toast with brioche bread

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french toast with brioche bread

Brioche French Toast is a decadent brunch that the whole family will love. This easy French toast recipe is quick to make, and sure to make any weekend brunch special.


  • 3 large eggs
  • ¼ cup whole milk
  • ½ tablespoon granulated sugar
  • 2 teaspoons quality vanilla extract
  • 4 1-inch slice brioche bread
  • 1 knob butter – for cooking


  • butter
  • maple syrup
  • fresh berries
french toast with brioche bread
french toast with brioche bread


  • In a medium bowl, beat the eggs together well. Beat in the milk, sugar and vanilla.
  • Layer the brioche bread in a single layer across a large baking dish (I use my 9-inch x 13-inch baking pan). Gently pour the egg mixture over the bread slices. Allow to soak for 2 minutes. Gently flip using a spatula. Allow to soak an additional 2 minutes. Tip the pan around if needed to help the bread absorb the egg mixture. The bread should soak up all of the egg mixture.
  • Heat a large skillet on medium to medium-high heat. Melt a knob of butter on it. Gently transfer all 4 brioche french toast to the pan. Cook until the bottom is golden brown, about 3 minutes. Flip and cook until the other side is also golden brown, about 3 minutes. If you feel like your french toast is browning too quickly, turn the heat down.
  • Serve immediately. Top with butter, maple syrup and fresh berries, or use your favorite toppings.

Brioche French Toast

Thick-sliced brioche dipped in a sweet egg custard creates the most tender, buttery, luxurious French toast ever! Serve this Brioche French Toast with fresh berries and warm maple syrup for an easy but elegant breakfast.


  • 4 eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons butterdivided
  • 10 slices brioche
  • ½ cup pure maple syrupwarmed
  • fresh berriesfor serving


  • Whisk the eggs in a low shallow dish – a pie plate works well – or if you’d like to coat several pieces of bread at once, use a 13- x 9-inch baking dish. Add the milk, sugar and vanilla extract and whisk again until well combined.
  • Add 1 tablespoon butter to a 12-inch to 14-inch skillet and place over MEDIUM heat. Meanwhile, place one slice of brioche into the egg mixture and turn to coat both sides. When butter has melted and begins to foam, add the coated brioche. Dip and transfer as many pieces of brioche that will comfortably fit in the pan without touching. Cook for 3 to 4 minutes or until golden brown and then flip the bread and cook for another 3 to 4 minutes on the other side.
  • Transfer the French toast to a platter and keep warm. If you don’t have a warming tray, place the French toast on a baking sheet and transfer to a 200 degree oven until ready to serve.
  • Wipe down the skillet with a paper towel and repeat the process with remaining butter, bread, and egg mixture.
  • Serve immediately with warmed maple syrup and fresh berries.
french toast with brioche bread
french toast with brioche bread

Cinnamon toast with brioche bread


2 slices of St Pierre Cinnamon Brioche Twist
1 egg
1.4 fl oz milk
1 banana
1 tbsp superfine sugar
Toffee sauce


  1. Whisk the milk and egg together in a mixing bowl
  2. Place the mixture in a shallow dish, wide enough to dip the brioche in
  3. Dip both sides of cinnamon brioche twist slice in the mixture
  4. Melt some butter in a frying pan
  5. Add the slices to the pan, gently frying both sides until golden brown
  6. Cut the banana into slices, and sprinkle with sugar
  7. Fry the banana slices until golden brown and caramelized
  8. Add the fried banana slices on top of the cinnamon twist French toast, and drizzle with toffee sauce


Brioche French Toast is a perfect breakfast option made with the goodness of brioche bread, covered in the goodness of milk or cream, eggs, butter, and sugar. You can also add vanilla and cinnamon together.


When it comes down to brioche, it is known for the dense texture that doesn’t fall apart. However, it can go stale just like other breads, which is why it must be stored in a plastic bag, or you can wrap it tightly in aluminum foil to retain its moisture.

Having said that, you can only store brioche bread in the refrigerator for three to four days. On the other hand, there is no way you can store the cooked French toast as it’s not a healthy choice to make.

Can I use Challah instead of Brioche?

Absolutely, challah and brioche breads are very similar and can be interchanged. Most challah bread are dairy-free, which is the main (and often only) difference with a brioche.


To store leftovers brioche french toast, let them cool down first then place in an air-tight container and store in the fridge. I recommend serving within a day or the french toast will be quite soggy.

Reheat it in the oven or on the stove for the best crispy texture, or in the microwave if you don’t mind a slightly more soggy texture. I don’t recommend freezing french toast; they tend to loose all shape and texture in the freezer.

french toast with brioche bread
french toast with brioche bread

french toast with brioche bread casserole

This Brioche French Toast Casserole is perfect to bake on Sunday mornings for breakfast, brunch, or my favorite, Easter and Christmas. This is my favorite spin on brioche french toast and it’s quicker! You don’t have to keep flipping toast while entertaining. Just take 5 minutes to prepare this and stick it in the oven to feed a crowd.


  • 1 (17 ounce) brioche bread loaf
  • 4 eggs
  • 1 and ½ cups of half and half
  • ½ cup heavy cream
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • Optional Toppings: An additional ⅛ cup sugar and ½ teaspoon cinnamon mixed together for topping before baking. Powdered sugar, cinnamon sugar, maple syrup, berries and/or whipped cream for serving.


  1. Preheat the oven to 375 degrees.
  2. Begin by buttering a 9×13 casserole dish.
  3. Chop the bread slices into approximately 1 inch cubes. These do not have to be perfect, just give them a rough chop into small squares. Place the chopped cubes into the casserole dish.
  4. In a medium sized bowl, whisk together 4 eggs.
  5. In a large bowl, whisk together the cinnamon and sugar. Add in half and half, heavy cream, eggs, vanilla extract, and salt. Whisk again to blend really well.
  6. Pour the custard mixture over the bread in the casserole dish. Take a spoon and give the bread a gentle toss to make sure all of the bread is soaked in the liquid.
  7. Optional: Top with a little more cinnamon sugar mixture if you like it really sweet. I use ⅛ cup white sugar mixed with ½ teaspoon cinnamon.
  8. Bake in the oven for 30 to 35 minutes on a middle rack, not too close to the top burner.
  9. After it is baked, allow the casserole to rest for 5 to 10 minutes before adding powdered sugar, and maple syrup.


  1. Preheat your oven to 350°F
  2. Cover the baking dish with foil and set on a rack in the center of the oven. Bake for 20 minutes.
  3. Remove the foil and bake for 30-35 minutes until the French toast has puffed up and is set. There may be a slight jiggle in the middle when you shake the dish.

Can I use other types of bread for French toast?

Challah bread is another good choice for this recipe. It has a similar texture and richness, but isn’t as buttery as brioche bread. Thick sliced bakery sandwich bread or French bread will also work, but will have a different texture.

Why is my French toast casserole soggy?

The main cause of a soggy French toast casserole underbaking. I recommend baking for around 50 minutes. But time can vary slightly. Be sure to bake the French toast until the casserole is puffed up and has just a slight jiggle when shaking the dish.

french toast with brioche bread
french toast with brioche bread

Overnight Brioche French Toast Casserole

This easy overnight brioche French toast casserole is the perfect way to get a hearty breakfast on the table with minimal effort!


  • 1 loaf stale brioche bread cut into 1 inch cubes
  • 8 large eggs
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • ¾ cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • powdered sugar


To make stale brioche bread, either allow the cubes to sit out on the counter all day or place them on a baking sheet and bake at 300 degrees for 15 minutes stirring halfway through.
Grease a 9×13 inch baking dish with butter. Place half of the bread cubes in the dish.
Whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, vanilla extract, and salt.
Pour half of the custard over the bread cubes. Then, add the other half of bread cubes and top with the rest of the custard. You can move the bread around a bit to cover everything, but avoid moving them too much or they’ll break apart.
Cover the dish with aluminum foil and place it in the fridge to chill overnight. (See note #1)
In the morning, pull the casserole from the fridge to come to room temperature for 30 minutes.
Then, preheat the oven to 350 degrees F.
Bake covered for 45 minutes. Then, remove the foil and continue baking for another 30 minutes or until the top is golden brown and the center is set. Top with powdered sugar.

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