Brioche French Toast

When I’m in the mood for something a little extra at breakfast, this brioche French toast is my go-to. It’s rich, fluffy, and pan-fried to golden perfection—with a crisp edge and a soft, custardy center that feels like a total treat. I’m planning to make it for Easter morning this year, and I have a feeling it’ll be making another appearance for Mother’s Day brunch too. Thick slices of buttery brioche make it feel special, but the best part? It’s surprisingly simple to whip up with ingredients I almost always have on hand.

My family loves French toast, and while I often turn to a baked French toast casserole when I’m feeding a crowd or want to prep ahead, this pan-fried version is my favorite for a cozy weekend breakfast. It’s the kind of recipe that feels like a treat but is simple enough to pull together without a fuss.

Tips for Beginners

Dip, don’t soak the bread. Brioche is soft and absorbent, so a quick dip on each side is all you need. Soaking the bread too long can lead to soggy slices that fall apart in the pan. Aim for a few seconds per side to get that creamy center without losing structure.
Cinnamon tends to clump in liquid, so mix it vigorously or even sift the cinnamon in to help it distribute evenly throughout the custard.
Medium heat is your friend—too hot and the toast will burn before the inside cooks; too low and it won’t brown properly. Give your pan time to preheat so each slice gets an even cook.

Brioche French Toast

Course Breakfast, brunch

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 402kcal

Author Krista Teigen

Ingredients

3/4 cup milk
3 eggs
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch of salt
8 slices brioche bread
Butter

Toppings (optional)

Maple syrup
Fresh berries
Whipped cream
Powdered sugar

Instructions

Whisk together the milk, eggs, sugar, vanilla, cinnamon, and salt. Transfer the mixture to a shallow dish.

3/4 cup milk, 3 eggs, 2 tablespoons sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, Pinch of salt
Heat a large skillet over medium heat. Melt a couple pats of butter on the skillet and swirl it around.*

Butter
Dip each slice of bread into the egg mixture. Flip so both sides are coated.

8 slices brioche bread
Let excess coating drop off. Then, transfer each slice of bread onto the skillet. Cook for a minute or two on each side until golden brown.
Top the French toast with maple syrup, fresh berries, whipped cream, and powdered sugar.

Maple syrup, Fresh berries, Powdered sugar, Whipped cream

Notes

*Butter adds flavor and helps create that gorgeous golden crust. Add fresh butter between batches if needed, and swirl it to coat the pan evenly before adding more slices.

Nutrition

How to Cook Brioche French Toast Step by Step

Gather the Ingredients: Gather all the ingredients together.

Shallow white dish filled with egg and milk custard mixture, surrounded by brioche slices, raspberries, butter, and whipped cream.

Make the custard mixture: In a medium-sized bowl, whisk together ¾ cup milk, 3 eggs, 2 tbsp sugar, 1 tsp vanilla extract, ½ tsp cinnamon, and a pinch of salt. Pour the mixture into a shallow dish for dredging. Warm a large skillet over medium heat. Add a couple pats of butter and swirl to coat the pan evenly.

Brioche slice being dipped into custard mixture with tongs, surrounded by ingredients like butter, raspberries, and whipped cream.

Dip the brioche: Dip each slice of bread into the custard, flipping it to coat both sides evenly. Gently let any extra custard drip off before transferring the slice to the hot skillet.

Two slices of brioche French toast cooking in a skillet, golden brown and crisping on the edges.

Cook until golden: Cook the French toast for 1–2 minutes per side or until golden brown and crisp on the edges. Repeat until you’ve cooked all your brioche slices.

Fully plated French toast with raspberries, whipped cream, butter, and powdered sugar, surrounded by extra toppings and gold utensils.

Add toppings and enjoy: Serve warm with maple syrup, fresh berries, powdered sugar, and a dollop of whipped cream. Enjoy!

Fork cutting into a slice of brioche French toast topped with whipped cream, butter, powdered sugar, and raspberries.

How to Store and Reheat

There are rarely leftovers in this house, but if I have a few extra pieces, I place them in an airtight container and eat them within 2-3 days. To reheat, I either pop them in the toaster oven or warm them up in a skillet over medium-low heat with a touch of butter—just until heated through and lightly crisp on the edges. The microwave works in a pinch, but the texture won’t be quite the same.

You can also freeze slices by laying them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag. Reheat straight from frozen in a skillet or toaster oven for an easy, make-ahead breakfast.

Serving Suggestions

My favorite way to indulge in this breakfast is with a generous slab of butter, a drizzle of pure maple syrup, and a handful of fresh berries on top. It’s simple, classic, and always hits the spot. When I’m making it for a holiday brunch, though, I love going all out. Some people like to load up on toppings, so I’ll set the table with a little something for everyone—fresh whipped cream, caramel or chocolate sauce, chopped pecans, and of course, extra berries and syrup.

For a savory balance, I like to serve it alongside sweet & spicy brown sugar bacon or some quick air fryer bacon. And if it’s a special occasion like Mother’s Day, I’ll add a quiche Lorraine or some classic scrambled eggs to round out the meal. Or better yet, just ask your mom what she wants. Chances are, she’ll appreciate the thought (and the French toast) more than anything else.