Brioche French Toast
French toast is a childhood favorite of mine. This Brioche French Toast takes that love affair to a whole new level. It is the adult version of my childhood dreams come to life.
One of the best parts about being an adult is that I get to never leave the favorite things from my childhood behind. And this Brioche French Toast is a rich and decadent adult version of what my mom used to make me as a child.
If you want to learn how to make homemade french toast then this recipe is a great option for you. Once you taste this version you will never want to go back, read on to learn just how easy it is to make.
What is Brioche French Toast
French toast originated in France of all places. It was used as a way to salvage bread that had gone stale by soaking it in an egg and milk custard and then cooking it.
This thrifty way of saving the left over bread has grown into what we now know as a beloved breakfast dish.
Brioche bread is a classic French bread that is cooked into a large loaf. It can be purchased sliced or unsliced. If you purchase it sliced then make sure that the pieces of bread are at least 1/2 inch thick. if you are slicing it yourself then try to make your pieces a generous width of at least a 1/2 inch and no larger than 1 inch.
Brioche is a sweet but dense bread that is light and fluffy. Because of this it adds a great flavor and heartiness once cooked.
- Brioche Bread: Cut in 1/2 inch width pieces.
- Eggs: Help to binder that adds fat and flavor. I like to use 1 egg per two slices of bread.
- Milk or Heavy Cream: Mixed with the egg it creates a flavorful custard that absorbs easily into the Brioche bread.
- Pure Vanilla Extract: I like to add a teaspoon vanilla extract to the custard. It brings a rich buttery flavor that I enjoy.
- Sugar: Bringing some sweetness to this dish is the sugar. It is a good balance to the savory nature of the eggs and milk.
- Ground Cinnamon: A spice that we associate with that traditional French toast taste.
- Butter: Everything tastes better cooked with butter and Brioche French Toast is no exception. I use a Frying Pan or Electric Griddle to cook on. I like to use 1 tbsp of butter per two pieces of bread to coat the bottom of the pan. Trust me when I say that using butter over oil is a much tastier option.
Additions & Substitutions
It is possible to substitute a different type of milk such as almond milk or soy milk.
I love to add some citrus flavor to the custard such as orange or lemon juice. To give the Brioche French Toast a real sharp citrus flavor add some orange or lemon zest to the top of the french toast once cooked.
Peanut butter on top of french toast is delicious. Don’t knock it until you try it. I just love peanut butter topped with powdered sugar, followed by maple syrup. The combination is unusual I know, but it is delicious.
Frequently Asked Questions
What type of bread is best for French Toast?
- While I have had just about every type of bread I keep coming back to Brioche bread for French Toast. I like the thickness, texture, and natural sweetness of Brioche. It has a natural heartiness that holds up well with the custard and makes my breakfast feel more like a meal. It is also aesthetically pleasing and makes for a beautiful breakfast display.
- When it comes to baking french toast I find that using a thicker and heavier bread such as brioche also prevents the bread from falling apart.
How do you make Brioche French Toast not soggy?
Brioche French toast is a delightful breakfast dish loved by many for its rich and buttery taste. However, one common challenge that arises when preparing this treat is preventing it from becoming overly soggy. But fear not! In this article, we will share some expert tips and techniques to help you achieve perfectly crisp and delicious brioche French toast every time.
- Choose the right bread:
The type of bread you use plays a crucial role in determining the texture of your French toast. Opting for slightly stale or day-old brioche can be beneficial as it has less moisture content, resulting in less sogginess. Freshly baked brioche tends to absorb more liquid, making it prone to becoming soggy.
- Slice the bread correctly:
To ensure even cooking and prevent excess absorption of liquids, slice your brioche into thick slices (around 1 inch). This thickness allows the exterior to become golden brown while keeping the center moist yet cooked.
- Dry out the bread:
Before dipping your slices into the egg mixture, consider drying them out slightly on a wire rack for about 10-15 minutes. This step helps remove any excess moisture from fresh or frozen bread, reducing the chance of sogginess.
What is the most common mistake in making French Toast?
- Putting too much milk or cream into the egg custard. It is important for the custard to be more egg than dairy.
- Not mixing the custard completely. For taste and continuity in cooking this is an important step. I highly recommend using a Wire Whisk to mix the custard.
- Under soaking or Over soaking the bread.
- I like to place my bread into the egg mixture and tap it down for two seconds and then turn it to allow the other side to be soaked into the custard mixture.
- I only allow a few seconds in the egg custard on each side. Under soaking the bread will result in not enough absorption of the custard and it just will not taste like French Toast.
- Too much custard makes the bread too soggy and difficult to cook all of the way through.
Do you cook French Toast on high or low heat?
When it comes to cooking this delectable treat, one common question that often arises is whether to cook it on high or low heat. Let’s delve into the details and find out the best method for achieving perfectly cooked French toast.
Cooking French toast on low heat is generally recommended by most chefs and cooking experts. This approach allows the bread slices to slowly absorb the custard mixture, resulting in a more evenly cooked and flavorful outcome. By cooking on low heat, you give ample time for the custard mixture to penetrate every nook and cranny of the bread, ensuring a soft, moist interior.
Furthermore, cooking French toast on low heat prevents burning or overcooking the exterior while leaving the inside undercooked or soggy. It helps achieve an ideal golden-brown color with a slightly crispy texture. The slower cooking process also gives you better control over how well-done you prefer your French toast.
Why are eggs important in French Toast?
Eggs play a crucial role in the overall texture and flavor of French toast. Here are some reasons why eggs are important in this delicious breakfast treat:
- Binding Agent: The proteins found in eggs act as a binder, helping to hold all the ingredients together. When combined with milk and other liquids, beaten eggs form a cohesive batter that coats the bread evenly.
- Moisture: Eggs contribute moisture to the batter, preventing the French toast from becoming dry or crumbly. The liquid content in eggs helps keep each slice soft and tender on the inside while forming a slightly crispy exterior when cooked.
- Creaminess: The fat content present in egg yolks adds richness and creaminess to the custard-like mixture used for soaking the bread slices. This gives French toast its characteristic smoothness and depth of flavor.
- Flavor Enhancer: Eggs have a distinct taste that enhances the overall flavor profile of French toast. They add a subtle savory note that balances well with sweet toppings like maple syrup or powdered sugar.
What to serve with Brioche French Toast
I am a huge fan of large family breakfasts and brunches with friends. Finding the perfect pairing to add to this dish is actually pretty easy.
If you are wanting to make a bunch and set them aside as meal prep for the week that is absolutely something that you can do. Brioche French Toast can last for up to four days in the refrigerator.
Just pop one out of the refrigerator in the morning and heat it up on a cookie sheet for a few minutes. Or drop it into the air fryer for a few minutes. Either way it is a great make ahead meal to keep on hand for busy mornings.
Other Recipes To Try
Brioche French Toast
- 1 Frying pan or Electric Griddle
- 8 Slices of Brioche Bread
- 4 tbsp Salted Butter
- 4 Large Eggs
- 1/2 Cup Milk
- 1 tbsp Sugar
- 1 tsp Vanilla
- 1 tsp Ground Cinnamon
- Toast the pieces of Brioche bread lightly either in the toaster or in the oven on low heat on a cookie sheet.
- In a mixing bowl mix together the eggs, milk, sugar, vanilla, and cinnamon using a wire whisk. When the egg custard is completely mixed together pour the mixture into a pie tray or 8×8 Pyrex.
- Heat up a electric griddle or stove top frying pan using medium low heat. I personally use a stove top frying pan that can hold two pieces of French Toast at a time. I place 1 tablespoon of butter into the frying pan and let it melt. Take two pieces of Brioche bread and place it into the egg custard and press down for two seconds then flip and let it sit for two seconds on the other side. Transfer the pieces of Brioche bread to the frying pan and cook for a few minutes each side. Use a spatula to lift the bottom of the bread and take a look at it. If it is starting to brown and the egg custard looks cooked then it is time to flip it. Let both sides cook until they are browned but not burnt.Remove the Brioche French Toast from the pan when it is cooked through and set aside. Repeat the previous process until all of the French Toast is cooked.
- Add butter, powdered sugar, Maple Syrup, or berries to your French toast and enjoy.