Brioche French Toast

Brioche French toast is crispy on the outside and custard-like on the inside. This easy recipe is perfect for a weekend breakfast or Sunday morning brunch with family and friends.

Let me show you how easy and quick it is to make the perfect French toast at home! This is my favorite breakfast to make on the weekend because it’s always a hit. Serve it with fresh fruit, some maple syrup, or homemade whipped cream on top for the ultimate brunch treat!

Brioche bread makes the best French toast because of its rich, buttery flavor! Lightly browned and crispy on the outside and rich, custard-like on the inside, this recipe is the only one you’ll ever need. Looking for an air fryer version? Check out our Air Fryer French Toast.

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Bread – Brioche works best! The bread should be day-old and cut into thick slices for the best result. This recipe also works with any kind of bread, check below for more tips.
• Eggs – Use large eggs. The eggs together with the milk bake up into a rich custard-like filling.
• Milk – You can use any type of milk for this recipe, I recommend full-fat or 2%. To make this recipe dairy-free, you’ll want to choose non-dairy milk like oat or almond milk.  
• Cornstarch – Cornstarch is your secret ingredient here. When added to the batter, it helps the outside of the bread to become crispy and brown while keeping the inside soft.
• Sugar – Adding a little bit of sugar to the mixture helps with browning and adds sweetness.
• Cinnamon – Cinnamon adds lots of flavor. If you aren’t a few, you can leave it out.
• Vanilla – You can use vanilla extract, vanilla sugar, or for even more deliciousness scrape out a vanilla pod.

How to make this recipe

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

1. Prep: Cut the bread into 3/4-inch thick slices and let the slices sit on the counter for a few hours or overnight until the bread feels dry.
2. Mix: In a bowl, whisk together eggs, milk, sugar, dissolved cornstarch, vanilla extract, and cinnamon. Place brioche bread in a shallow baking pan and pour batter over the bread.
3. Soak: Let the bread soak for about 1 minute per side until the custard mixture is absorbed.
4. Fry: Heat a large enough pan or griddle over medium heat and melt butter. Pick up bread and allow any excess mixture to drip off. Fry for about 2 minutes on each side until golden brown. Serve sprinkled with powdered sugar.

Expert tips for success

• Day-old or stale bread: The bread needs to be stale for the best results. Let the slices sit on the counter for a few hours or overnight until the bread feels dry. The light toast setting on a toaster or toaster oven will also do the job. Check the day-old section at the bakery or grocery store.
• Bread Thickness: If your bread slices are on the thin side (less than ¾-inch thick), you’ll want to soak the bread for a shorter amount of time. Otherwise, it is likely to become a little bit soggy and harder to handle.
• Soaking process. It’s one of the best parts of this recipe. Rather than dealing with the mess of dipping each piece of bread into the egg mixture, you just lay them all out in one pan and pour the batter over the top. As a result, it contains the mess, saves time, and ensures that all the slices have just enough batter. So easy!
• Overnight: This recipe tastes the best fresh and soaking the bread takes only a few minutes, but if you’re looking for an overnight French toast recipe, check out my French Toast Casserole

Recipe FAQs

The best bread for French Toast

The buttery flavor and soft interior of brioche bread are what make this French toast so special. However, challah or thick sandwich bread are great options as well.

• Brioche: It’s a French bread, which is made with butter, eggs, and milk and tastes buttery and rich. My homemade Brioche bread recipe is perfect for making this recipe, but store-bought works just as well.
• Challah: Kosher bread that is usually braided and typically made without dairy. It tastes similar to brioche, but is not as rich. Also, a good choice for French toast. TIP: Buy it by the loaf so you can cut the slices as thick as you want them.
• Sandwich Bread/Texas Toast: A solid choice, but the results are a bit less creamy and custard-like. It takes less time to soak up the egg mixture, so watch it carefully. Check out my White Bread recipe!
• French Bread/Baguette: Works too, but is not commonly used in French Toast. Cut the bread on a diagonal so you get larger slices and soak it for longer, the crust prevents it from getting soggy.
• Sourdough: This bread is sturdier, heartier, and also often healthier than regular bread. It usually has a crunchy crust and makes a more rustic French toast. It takes a bit longer to soak up the mixture.
• Croissant: A fun twist on classic French toast! Stale croissants (check the day-old section in the grocery store) are perfect for French toast. Cut them in half and fry them just like regular French toast.

Toppings and Sides

This brioche French toast recipe uses a custard-like batter, guaranteeing a delicious, creamy texture without the overwhelming flavor of egg. We love it served with powdered sugar, fresh berries, and maple syrup. Here are a few more ideas:

• Fresh fruit: Strawberries, raspberries, blueberries, sliced mango, banana slices
• Sautéed or caramelized fruit: apples, pears, etc.
• Fruit sauces: blueberry sauce, raspberry sauce
• Spreads: Chocolate Hazelnut spread, jam, cookie butter
• Sugar: Maple syrup, powdered sugar
• Other Toppings: Shredded coconut, toasted or candied nuts, whipped cream

Make-ahead, storage, and freezing

French toast tastes the best fresh but can also be refrigerated or frozen and easily reheated. A perfect quick breakfast treat for busy mornings!

Leftovers: Leftover French toast keeps for 2–3 days in an airtight container or ziplock bag in the refrigerator. They can be easily reheated in the toaster or air fryer.

Freezing: Leftovers can also be frozen in an airtight container or ziplock bag for up to 3 months. Reheat from frozen in the air fryer or toaster.

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