Brioche French Toast

The Method for Brioche French Toast

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt in a wide shallow dish until completely smooth with no streaks of white.

   Mark done

2. Lay the bread slices in the custard and soak for 45 seconds a side for day-old brioche, or 20 seconds for fresh. The slice should feel heavy but not collapse.

   Mark done Start 45 sec timer

3. Lift each slice out and let the excess drip back for a couple of seconds.

   Mark done

4. Melt a knob of the butter in a heavy pan over medium-low heat.

   Mark done

5. Cook two slices at a time for 3 to 4 minutes per side, until deep golden and puffed, with a firm centre when pressed.

   Mark done Start 3 min timer

6. Wipe the pan between batches so the milk solids do not burn, and add fresh butter each time.

   Mark done

7. Keep cooked slices warm on a rack in a low oven rather than stacking them.

   Mark done

8. Serve dusted with icing sugar, with warm maple syrup and strawberries.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Worth Getting Right

• Stale bread is genuinely better. If yours is fresh, dry the slices in a 150°C / 300°F oven for 10 minutes first.
• Whisk the custard until absolutely smooth — any unbroken white will set into a rubbery streak.
• Medium-low heat. High heat gives you a burnt outside and a raw, wet middle every time.

Ingredient Swaps

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.

Pairs Well With

Strong coffee or a mimosa · Serve with crisp bacon and fresh berries · Follow with nothing — this is enough

Leftovers and Storage

Refrigerate 2 days. Reheat at 180°C / 355°F for 8 minutes on a rack. Cooked slices also freeze for 1 month.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

Your notes on this recipe

Cooked this? Keep a note for next time

Your own rating out of 5

5 stars★ 4 stars★ 3 stars★ 2 stars★ 1 star★

Your note

Save note

Private to you: notes and ratings are saved in this browser only, are never sent anywhere, and other readers cannot see them.