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 a healthy air fryer version? Check out our Air Fryer French Toast.
Reasons you’ll love this recipe
- The secret ingredient! When added to the batter, it helps the outside of the bread to become crispy and brown while keeping the inside soft.
- Perfect use for stale or day-old bread.
- My soaking technique saves you time and is super easy!
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.
- 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.
- 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.
- Soak: Let the bread soak for about 1 minute per side until the custard mixture is absorbed.
- Fry: Heat 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 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 is brioche bread sliced about 1-inch thick! It tastes great by itself but making french toast with it makes it especially delicious. But you can also use challah bread, texas toast, or even sourdough. Just make sure that the slices are thick and the bread is day-old or slightly stale for the best french toast.
The base ingredients for this egg mixture are naturally gluten-free. So, if you want the entire dish gluten-free, you’ll need to use gluten-free bread. Gluten-free bread is denser than regular bread, so it works wonderfully for French toast. Just be sure to dry out the slices.
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: A 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. 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
- Sauteed 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 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.
More breakfast recipes to try
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Brioche French Toast
Ingredients
- 2 large eggs
- 1/3 cup whole milk
- 2 Tbsp granulated sugar
- 1 Tbsp cornstarch, dissolved in one Tbsp of water
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 4-6 slices brioche bread, about 3/4-inch thick, day-old (Note)
- 1 Tbsp butter, or more
To serve:
- maple syrup
- powdered sugar
- fresh berries
Instructions
- 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. Let the bread soak for about 1 minute per side until the mixture is absorbed.
- 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.
Notes
- Day-old or stale bread:Â 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!
- Leftovers: Leftovers keep for 2-3 days in an airtight container or ziplock bag in the refrigerator.
- Overnight: This recipe tastes 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
Wendy says
Your recipes look fabulous… and absolutely delicious!! Even though I haven’t tried the recipe, I’m giving it 5* because just reading it made my mouth water. What’s even better is that it even looks simple enough for the most basic cook to make! I don’t usually give stars until I’ve tried something, but this certainly looks well worth 5*+ if the recipe is anything to go by!! :) I can’t wait for my Carer to make the French Brioche for me! I’ll leave another post she’s made it.
I’ll certainly be using plenty of Maple Syrup with this because any excuse to use Maple syrup is a good one in my book! I particularly look for Canadian Maple syrup as I have an ‘adopted family’ who are now Canadian citizens. They were on the first flight of Syrian refugees to arrive in Canada when they were forced to flee from their home in Syria, to a refugee camp in Jordan due to the war led by the Assad regime and Russia. They are a real success story, as the family became Canadian citizens early last year, and their youngest was born in Canada a year after their arrival. The children are all learning English & French at school, and as their Dad already spoke English, he was able to find work fairly quickly.
I’d like to ‘Share’ your recipes on my Facebook page & via Messenger, but I can’t find a link for me to do that. Am I missing something on your page?
Thank you from an Australian fan.