Brioche French Toast
Custard-soaked brioche with a caramelised crust and a centre that is set, not soggy.
French toast fails in the middle. Fresh bread collapses, thin slices go limp, and a rushed soak leaves a wet seam through the centre. Stale brioche cut thick, given a proper soak and cooked gently, fixes all three.
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How to make Brioche French Toast
Ingredients
Quantities scale automatically. Cooking times stay the same.
Custard
Bread
To serve
Equipment
- Shallow dish
- Large non-stick pan
- Wire rack
Method
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1
Dry the bread
If the brioche is fresh, lay the slices on a rack in a 150C / 300F oven for 10 minutes. Dry bread absorbs custard; fresh bread turns to pulp.
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2
Whisk the custard
Beat the eggs first until completely uniform, then whisk in the milk, cream, sugar, vanilla, cinnamon, nutmeg and salt. Streaks of unbeaten egg fry into visible yellow patches.
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3
Soak properly
Dip each slice for 20-30 seconds a side. It should feel heavy but still hold together. Thick brioche needs the full time; thin bread needs half.
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4
Cook low and slow
Melt butter in a pan over medium-low. Cook the slices 3-4 minutes a side, until deep golden. Too hot and the outside burns while the custard inside stays raw.
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5
Hold on a rack
Move finished slices to a wire rack in a low oven rather than stacking them. A plate traps steam and the crust you just built goes soft.
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6
Serve
Dust with icing sugar and serve with syrup and berries.
Cook’s tips
- Day-old bread is not a compromise, it is the recipe. Dry bread is the only kind that soaks properly.
- Medium-low heat throughout. The custard needs time to set before the sugar in the brioche burns.
- Salt in the custard matters as much as it does in the pancakes. Without it the whole thing tastes cloying.
Variations
- Add orange zest and a splash of Grand Marnier to the custard.
- Make it stuffed: sandwich cream cheese and jam between two thin slices before soaking.
- Coat the soaked slices in crushed cornflakes for a crunchy exterior.
Storage and make-ahead
Best immediately, but cooked slices keep 2 days refrigerated and freeze for a month. Reheat in a toaster or a 180C / 350F oven for 8 minutes; the microwave makes them limp.
Nutrition per serving
| Calories | 512 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 54 g |
| Fat | 26 g |
| Fibre | 2 g |
| Sugar | 22 g |
| Sodium | 480 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
