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–+ servings
Ryan Littley

Brioche French Toast

5 from 26 votes
I love Brioche French Toast. Thick slices of brioche bread dipped in an egg-rich batter and cooked on a hot griddle with melted butter, create a luxurious buttery French toast that your whole family will love!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

French Toast
  • 12 slices lobrioche bread
  • 1 ½ cups whole milk
  • 3 large eggs
  • 2 teaspoon oground cinnamon
  • 1 tablespoon vanilla extract
  • 1 tablespoon salted butter or unsalted
Topping
  • 2 tablespoon confectioner's sugar
  • 6 tablespoon salted butter or unsalted
  • 12 ounces maple syrup

Method
 

French Toast
  1. Add the whole milk, large eggs, ground cinnamon, and vanilla extract to a large bowl. Whisk to thoroughly combine the ingredients.
    The cinnamon may clump a bit or rise to the top. Just do your best to mix it is as much as possible.
  2. Place a griddle pan, or large frying pan on the stove over medium-high heat (on an electric griddle set the temp to 350 degrees F.).
  3. Add half a tablespoon of butter onto the griddle, letting it melt and spreading it around the surface of the pan.
  4. Dip the bread into the egg mixture, turning it over to get both sides, then place on the hot griddle.
    *I like sprinkling a little extra cinnamon on when first placing them on the griddle to add even more flavor.
  5. Cook for 3-5 minutes until golden brown, then turn over the French toast to cook the other side. Let the brioche cook until both sides are golden brown.
Topping
  1. Dust with confectioners sugar, and serve with warm maple syrup and butter.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 68mgSodium: 85mgPotassium: 132mgFiber: 0.2gSugar: 20gVitamin A: 322IUVitamin C: 0.01mgCalcium: 81mgIron: 0.3mg

Notes

*Make sure not to over-soak the bread. Fully submerge it in the batter for a few seconds and let the excess drip off before placing it on the heated griddle. 
*When the butter stops bubbling, that's the sign that the pan is hot enough.
Mixed Berry Topping
  • 1 cup of blueberries
  • 1 cup of sliced strawberries
  • 2 tablespoon unsalted butter
  • 2 tablespoon raw sugar (golden sugar)
  • 1 teaspoon vanilla
  1. Rinse the blueberries and strawberries.  Remove the stems from the strawberries and slice them in half.
  2. Place a saute pan over medium heat.
  3. Add the butter to the pan, letting it melt to coat the bottom of the pan.
  4. Add the blueberries and strawberries to the pan, gently stirring them to coat with the butter.
  5. Add the vanilla extract to the pan and sprinkle the sugar over top of the mixed berries.
  6. Stir the berries until they are all fully coated with butter and sugar mixture.
  7. Let the berries cook for 2-3 minutes. Don't let them get mushy.
  8. Remove from the heat and serve.
Carmelized Banana Topping
  • 4-6 bananas (about 2 cups)
  • 2 tablespoon butter
  • 2 tablespoon brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  1. Peel and slice the bananas down into about ½-inch slices
  2. After slicing the bananas, place them in a bowl to prepare for cooking.
  3. Place a saute pan over medium heat.
  4. Add the butter to the pan. Let it melt to coat the bottom of the pan.
  5. Add the bananas, gently stirring them around to coat all banana slices with the melted butter.
  6. Add the vanilla extract to the pan and sprinkle the brown sugar, cinnamon, and nutmeg over the top of the bananas.
  7. Stir until the bananas are all fully coated with the brown sugar mixture.
  8. Let the bananas continue to cook until they have caramelized.
  9. The bananas should be fork-tender but not mushy.
  10. Remove from heat and serve immediately.
If the mixture is too thick or gummy add a little water to the mixture.
Apple Topping
  • 4-6 Granny Smith apples (roughly 3 cups)
  • 2 tablespoon unsalted butter
  • 2 tablespoon light brown sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon cinnamon
  1. Rinse the apples; peel the apples and slice them away from the core (¼ inch to ½ inch slices)
  2. Add cold water to a large bowl, then add the lemon juice (this helps prevent them from browning).
  3. Add the sliced apples to the lemon water as you go.
  4. Place a sauté pan over medium heat
  5. Add the butter to the pan, allowing it to melt and coat the bottom of the pan.
  6. Add the sliced apples, stirring to coat them with the melted butter.
  7. Sprinkle the brown sugar and cinnamon over the top of the apples.
  8. Stir the apples until they are all fully coated with the brown sugar and cinnamon mixture.
  9. Let the apples cook for 4-5 minutes, or until they are tender enough to be pierced with a fork.
  10. Remove the apples from the heat and serve.
If the apple mixture is too thick, add a small amount of water to thin it out.
Whipped Cream
  • 2 cups of heavy cream
  • 1 tablespoon of vanilla extract
  • 4 tablespoon of confectioners' sugar
  1. Before making your homemade whipped cream, place a bowl and your mixing beaters in the freezer for 20-30 minutes to chill.
  2. Add the heavy cream to the chilled mixing bowl and begin mixing on low using the cold beaters, gradually increasing the speed for 3-4 minutes.
  3. Add the confectioners' sugar and vanilla, and continue to mix for an additional 4-5 minutes, until the cream is whipped and fluffy.  Be careful not to overbeat the cream, or it will start to turn into butter.
What type of bread is best for making French toast?
Thick, sturdy bread, such as brioche, challah, or a dense loaf of white bread like Texas toast, is ideal for making French toast. These types of breads will absorb the egg mixture without falling apart.
How do I prevent my French toast from being soggy?
To keep your French toast from being soggy, avoid soaking the bread in the egg mixture for too long. Just a quick dip on each side is enough. Using day-old bread can also help, as it’s less likely to absorb too much liquid.
Can French toast be made ahead of time?
Yes, French toast can be made in advance and reheated when ready to serve. You can also freeze it in single portions and reheat it in the oven or a toaster.

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