Brioche French Toast Recipe: Crispy, Custardy Brioche Pain Perdu

This brioche French toast recipe is incredibly soft, quick to make, and perfect for a cozy breakfast in bed or a family brunch.

A simple, flavorful take on brioche French toast to enjoy with fresh fruit, maple syrup, and a good coffee or hot chocolate.

Try making brioche-style French toast for an even more tender and flavorful result than using stale bread. It’s an easy idea for breakfast made with only brioche, eggs, and milk — no need to wait for the brioche to dry out.

Brioches perdues

Brioche French toast is a richer variation of classic French toast: slices are soaked in an egg-and-milk mixture, then cooked in a pan until golden. It’s a great way to transform extra bread into a delightful treat.

So good that it’s often served as a dessert or an indulgent breakfast.

Here is a recipe using soft brioche — no need for it to be stale. Serve with fresh fruit like bananas or blueberries, maple syrup, or jam for a complete breakfast.

Tools and ingredients for this recipe

• A frying pan.
• Sliced brioche or brioche cut into slices.
• Semi-skimmed milk or a plant-based milk.
• Granulated sugar — you can use brown sugar for extra flavor or a packet of vanilla sugar.
• Eggs.
• A flat spatula for turning the brioche in butter while cooking.

How to make brioche French toast

1. Prepare the soaking mixture: Beat the egg in a shallow dish until smooth.
2. Add milk and sugar: Stir the milk and sugar into the beaten egg and mix well.
3. Heat the pan: Melt the butter in a frying pan over medium heat.
4. Soak the brioche: Dip each brioche slice into the egg mixture, letting it absorb the liquid for a few seconds on each side.
5. Cook the slices: Fry the soaked brioche in the hot butter, turning until both sides are golden brown.
6. Drain: Place the cooked slices briefly on paper towel to absorb excess butter.
7. Serve: Enjoy warm or slightly cooled with the toppings of your choice.

Add ground cinnamon to flavor your brioche French toast!

How to store brioche French toast

These brioche slices are best eaten right after cooking, but you can keep leftovers at room temperature or in the refrigerator for 1–2 days. Reheat gently before serving.

Other brioche recipes

• Brioches au chocolat roulées
• Kanelbullar — Swedish cinnamon buns
• Brioche Butchy with cream
• Babka — chocolate braided brioche

Brioches façon pain perdu

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5 from 1 review

• 
  Author: Fadela
• 
  Total Time: 20 minutes
• 
  Yield: 4 portions