Decadent Brioche French Toast Recipe for Brunch and Dessert

This brioche French toast is made with thick slices of brioche soaked in a vanilla‑cinnamon custard and cooked until golden. Crisp at the edges and tender inside, it’s a slightly elevated breakfast or brunch that works well for holidays, weekends, or any time you want something special.

On busy mornings I usually make quick, make‑ahead breakfasts like overnight chia pudding or muffins. But when there’s time, I enjoy taking a little longer in the kitchen to prepare something that feels indulgent. This brioche French toast is one of those recipes: simple to prepare, impressive on the plate, and loved by both kids and adults.

Using thick brioche and a sweet spiced custard, this French toast comes together with minimal prep and cooks quickly on the stovetop. I often prepare a batch and set out toppings—fresh berries, yogurt, nuts, brown sugar, whipped cream and syrup—so everyone can customize their own plate. It’s a cheerful way to start the day.

❤️ Why You’ll Love Brioche French Toast

• Crispy, buttery edges and a soft, custardy center.
• Made in one bowl for minimal cleanup.
• Great way to use slightly stale brioche.
• Easily customized with different toppings and spices.

Brioche French Toast Ingredients

See the recipe card further down for exact measurements and serving details.

• Brioche: Thick slices work best; slightly dry brioche soaks up the custard beautifully.
• Milk: Whole milk gives a rich texture, but any milk will do.
• Eggs: Medium or large eggs for the custard base.
• Maple syrup: Adds sweetness—adjust to taste.
• Cinnamon: Provides warm spiced flavor.
• Vanilla: Vanilla paste or extract concentrates the flavor; vanilla sugar or seeds also work.

How to Make Brioche French Toast

1. Make the custard: Whisk milk, eggs, maple syrup, vanilla and cinnamon together in a shallow dish.
2. Soak the brioche: Briefly dip each slice, letting the bread absorb the custard for a few seconds per side.
3. Cook: Melt butter in a skillet over medium heat and cook the soaked slices until golden and set, a few minutes per side.
4. Serve: Stack the toasts, add toppings and serve immediately.

Tips for Success

• Use enough butter in the pan—brioche soaks it up—adding a little between batches keeps the bread from sticking.
• Monitor the edges as the slices cook so they don’t burn; adjust the heat if the toast browns too quickly or not enough.
• Keep cooked slices stacked on a plate in a warm oven while you finish the rest so everything stays hot.

Possible Variations

• Milk choices: Whole, skim, or plant milks (oat, almond, coconut) all work.
• Bread swaps: Challah, sourdough, baguette, or regular sandwich bread can replace brioche.
• Sweeteners: Swap maple syrup for honey or cane sugar to taste.
• Spices: Try cardamom, nutmeg, ginger, or a pumpkin‑spice blend for different flavor notes.
• Fats: Use ghee or neutral coconut oil instead of butter for a different finish.

Best Served with

• Classic toppings: Maple syrup, powdered sugar, or whipped cream.
• Fruit: Fresh berries, sliced banana, fruit compote or a fruit salad.
• Savory sides: Crispy bacon, breakfast sausages, or scrambled eggs.
• Indulgent additions: Ice cream, Nutella, chocolate chips, or caramelized bananas.
• Add crunch with toasted nuts such as pecans, almonds or pistachios.

How to Store Leftovers

Store leftover slices in an airtight container in the refrigerator and use within two days. Reheat in a warm oven or in a skillet with a little butter for best texture.

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If you try this recipe or any others from this collection, I’d love to hear about it—please leave a comment and rating below.