Brioche French Toast
Fluffy Cinnamon French Toast: An easy cinnamon french toast recipe that's tasty and perfect for breakfast! This eggy bread is a cinnamon dream.
Servings: 4 people
Equipment
- Large mixing bowl or shallow dish (for custard)
- Whisk or fork
- Large skillet, griddle or nonstick pan
- Spatula
- Baking sheet and oven (optional, to keep warm)
Ingredients
- 8 slices brioche or thick white bread ≈ 2–2.5 cm / ¾–1 in thick
- 4 eggs large
- 1 cup whole milk ≈ 240 ml milkdairy whole milk or soy/oat milk
- 1 tsp vanilla extract ≈ 5ml
- ½ tsp ground cinnamon ≈ 2–3 g
- ⅛ tsp sea salt a pinch
- 30 g unsalted butter ≈ 2-3 tablespoon or (plus extra for the pan (or 2 tbsp coconut oil)
- ¼ cup strawberries ≈ 35-40g fresh strawberries, hulled & sliced
- ¼ cup raspberries ≈ 35–40 g raspberries (or use 1 cup mixed berries if you prefer more fruit
- 1 tbsp maple syrup or golden syrup per serving to drizzle
- Optional: powdered sugar whipped cream or extra butter for serving
Instructions
- Preheat your skillet or griddle over medium heat.
- If you plan to keep finished slices warm, preheat the oven to 90–95 °C (200 °F) and place a baking sheet inside.
- In a large shallow bowl, whisk together the eggs, milk, vanilla, ground cinnamon and a pinch of sea salt until evenly combined and slightly frothy.
- Working 2–3 slices at a time, lay each slice of brioche into the custard. Let it soak 5–10 seconds per side for thin/thirsty bread, or 10–20 seconds per side for extra-thick brioche. Don’t let it sit so long that it falls apart you want the center moistened but not dripping.
- Add 1 tbsp butter (or coconut oil) to the preheated pan. When it sizzles, place the soaked slices into the skillet (don’t overcrowd).
- Cook 2–3 minutes on the first side until deep golden brown, then flip and cook another 2–3 minutes on the second side. Adjust heat as needed — medium-low keeps the inside cooked without burning the outside.
- Repeat with remaining slices, adding more butter between batches.
- Transfer finished slices to the warm oven-lined baking sheet to hold while you finish the rest.
- Stack 2 slices per plate (or 4 if you prefer). Top with strawberries and raspberries, drizzle with maple syrup, and finish with powdered sugar or a dollop of whipped cream if desired. Serve immediately. Enjoy!
Notes
- Bread choice: Slightly stale or day-old brioche soaks up custard without falling apart. Cut slices about 2 cm / ¾–1 in thick for best texture.
- Soaking time: Thicker slices need longer soak; keep an eye on structure so they don’t become soggy.
- Temperature control: If the outside browns too quickly before the inside cooks, lower heat a little and cook longer.
- Flavour variations: Add 1 tbsp orange zest to the custard, or swap maple syrup for date syrup or honey.
- Storage: Cooked French toast keeps in the fridge 2 days; reheat on a skillet or in a 180 °C/350 °F oven for a few minutes to crisp.