The one and only recipe for French toast recipe that I use on a regular basis! This is the Best brioche French toast recipe ever – all the flavors and none of the fuss, perfect for breakfast and brunch. This pan-fried pain perdu is made with a simple eggs and milk custard, rich brioche bread and topped with berries, maple syrup and whipped cream. Breakfast recipes just doesn’t get any better than this!
My French Toast Video Tutorial
Watch my YouTube video recipe for step-by-step instructions for making the best brioche French toast! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and to my YouTube channel and turn on notifications!
Ingredients for French Toast
Here are the main ingredients you’ll need to make this delicious brioche French toast recipe:
- Eggs: for making the egg custard or batter. Have the eggs at room temperature for best results. A cold batter will slow down the cooking process.
- Milk: use whole milk for a richer batter. Use lukewarm milk for best results.
- Cinnamon & Nutmeg: a must for adding great flavor into the batter!
- Maple Syrup Extract: this extract is optional but it does add a ton of amazing flavor to the recipe! I have it linked below.
- Brioche Bread: more about what type of bread to use in the next paragraph!
- Butter: use salted or unsalted butter for frying the French toast.
- Berries: for serving the toast!
- Maple Syrup: use pure maple syrup for serving the toast!
- Whipped Cream: for serving. This is optional but in my opinion, a must for this recipe!
What’s The Best Bread for French Toast?
French toast, or pain perdu in French, has been around for a very long time! It’s typically made with day-old bread, or bread that you might otherwise toss. The type of bread you use really makes a big difference! I love to use either French bread or brioche bread. Brioche bread is a very rich and buttery bread that’s perfect for this recipe. Go for pre-sliced brioche bread to make things super easy. If it’s not pre-sliced, cut the bread down to 1/2-inch thick slices.
How To Make Brioche French Toast
This amazing French toast is super easy to make! Here’s how it’s done:
- Prepare the bread. If needed, slice the bread ahead of time.
- The Custard: Moving on to the custard, which is made with a few simple ingredients like eggs, whole milk and sugar. You don’t need to have the ingredients at room temperature – straight from the fridge works here! I also add ground cinnamon, ground nutmeg, vanilla extract and maple syrup extract to add even more flavor! If you don’t have maple extract, just add a few tablespoons of maple syrup to the custard. I recommend using whole milk for this recipe to get the most flavor – the added fat makes a big difference! Make sure to soak the bread slices very well! I keep my bread submerged for at least 10 seconds because I really don’t like dry French toast!
- Cooking the Toast: Next, time to fry that toast! You can use a stainless steel pan, non-stick pan, pancake griddle or even a cast iron pan! If you’re making the toast for a crowd, heat 2 pans to speed up the process. What’s important is the butter! I fry my French toast in batches of 3 slices with at least 1 1/2 to 2 tablespoons. The butter adds so much incredible flavor! Cook the pain perdu low and slow, allowing the sugar to caramelize and create that signature look.
- Serve it hot! I like to serve my toast right away while it’s still warm and fresh!
French Toast Toppings
Making the toast is only part of process and this breakfast recipe wouldn’t be complete without some delicious toppings! I like to serve my toast with plenty of toppings like fresh berries, bourbon-aged maple syrup, a dusting of confectioner’s sugar and of course, whipped cream! You can make your own whipped cream or just use the canned variety. Here’s a super simple recipe for whipped cream that I always use:
- Combine 1 cup chilled heavy cream with 1/3 cup confectioner’s or powdered sugar, along with 1/2 teaspoon vanilla extract and just a tiny pinch of salt. Whisk on high speed for 3 minutes, or until stiff peaks form.
Looking for more amazing breakfast recipes? Ideas for brunch? Check out some of my other recipes you’re sure to enjoy!
- Cinnamon Buttermilk Waffles – the fluffiest waffles coated in cinnamon sugar!
- Very Berry French Toast – make-ahead French toast baked in the oven!
- Berry Dutch Pancake – take your pancake from flat to exciting with this European version!
- Smoked Salmon Eggs Benedict – my all-time favorite brunch recipe!
- And, try my famous Cinnamon Rolls recipe – the best recipe ever!
Save it to Pinterest!
Need some supplies or ingredients to make this recipe? You can get them here (Amazon affiliate links):
- I love this set of nesting glass mixing bowls – great for meal prep!
- Add some maple syrup extract for more amazing flavor!
- And here’s the bourbon maple syrup that I always use – I typically get it at Costco during the fall; it’s about half the price in stores.
- Get my Mauviel copper frying pan – my copper pans are my favorite kitchen items and best investment!
The BEST French Toast (video)
- 1 loaf Brioche bread or French bread
- 6 large eggs
- 2 cups whole milk
- 1 tsp vanilla extract
- 1 tsp maple syrup extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- pinch of salt
- 1/2 cup sugar
- 1/2 cup butter, for frying
- 2 cups mixed berries
- 1 cup whipped cream, for serving
- 1/2 cup maple syrup, for serving
- In a large mixing bowl, combine all the custard ingredients: eggs, milk, sugar, extracts, salt and spices. Use a hand whisk to whisk everything together for a few minutes, until the custard is creamy and smooth.
- Preheat a frying pan or two over medium-low heat. Add 1 1/2 to 2 tablespoons butter per pan and allow the butter to melt. Meanwhile, slice the brioche bread if not pre-sliced. Dip each slice into the custard and let it soak in the custard very well. Allow any excess to drip back into the pan, then place the slice onto the preheat pan.
- Fry the French toast in batches of 2 or 3, depending on pan size. Fry low and slow for 3 to 4 minutes per side, turning when the sugar has caramelized and the bread is golden brown. Remove the finished toast onto a tray and keep warm. Repeat the same process for the remaining toast, adding more butter for each new batch.
- Serve warm with whipped cream (recipe above in post), maple syrup, berries and a sprinkle of powdered sugar, if desired.