There’s French toast, and then there’s this French toast. My spiced brioche French toast recipe takes the classic breakfast to the next level with rich brioche bread soaked in a warm, spiced custard infused with star anise, cinnamon, cardamom, and orange zest. It’s crisp on the outside, soft and custardy on the inside, and topped with homemade whipped cream, berries, and maple syrup for the perfect finishing touch!
I love buttermilk pancakes. However, my absolute favorite sweet breakfast option is homemade brioche French toast, and my recipe is unlike anything you’ll find at your local diner. It tastes like crème brûlée, looks like a decadent dessert, and makes breakfast more delicious than you ever thought possible.
First, I bake the bread to dry it out. Then, I lightly coat each side with sugar, caramelize the bread slices in a buttery skillet, and quickly finish the dish in the oven. Served warm with sweet toppings, every bite offers an explosion of tastes and textures I know you’re going to love. You’ll never need another French toast recipe again!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Brioche Bread – Soft, rich, and slightly sweet, this is (in my opinion) the best bread for French toast.
- Whole Milk, Spices, & Orange Zest – Whole milk steeps with star anise, cinnamon, cardamom, cloves, salt, and orange zest to create a complex, aromatic custard base with lots of depth. I highly recommend using whole milk for the richest flavor. However, if needed, you can use reduced-fat milk or a plant-based milk to keep the recipe dairy-free.
- Vanilla Bean Paste – I prefer to use vanilla bean paste over vanilla extract for a bolder vanilla flavor.
- Egg Yolks – Using just the yolks without any whites is my secret to creating a rich custard that cooks up nicely, becoming nice and crisp on the outside.
- Sugar – Just a bit of granulated sugar helps sweeten the custard, creating a well-balanced taste.
How to Make the Best Brioche French Toast Recipe
Before you begin, preheat your oven to 285°F, and place a wire rack on top of a sheet tray.
1. Dry Out the Bread
2. Prepare the Custard
3. Assemble the French Toast
Possible Toppings
My go-to toppings are vanilla bean whipped cream, powdered sugar, maple syrup, and fresh berries, but you can add whatever you like best. Some popular options include:
- Peanut Butter
- Bananas
- Chocolate Shavings or Chocolate Chips
- Yogurt
- Butter
- Nutella
Nick’s Tips for Success
- Use stale or dried-out brioche. Fresh brioche is too soft and won’t hold up well in the custard, which can cause your French toast to become soggy.
- Create equal-sized bread slices. I like to use a ruler to measure each bread slice, ensuring I cut each piece to exactly one and a quarter inches thick. This ensures the perfect texture, preventing the French toast from becoming soggy and promoting even cooking.
- Avoid curdling. When combining the custard, make sure to whisk constantly. Otherwise, your eggs will curdle when combined with the warm milk. The process is similar to making hollandaise sauce for eggs Benedict.
- Clarified butter is key to a crispy crust. It doesn’t burn as quickly as regular butter and helps get that perfect golden sear.
- Use a wire rack and a sheet tray. This prevents soggy bottoms and helps the French toast finish evenly in the oven.
Brioche French Toast
Equipment
- 1 Wire Rack
- 1 Sheet Tray
- 1 Serrated Knife
- 1 Cutting Board
- 1 Medium Saucepan
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Fine Mesh Sieve
- 1 Instant-Read Thermometer
- 1 Microplane or Citrus Zester
- 1 Large Skillet
- 1 Spatula
Ingredients
For the French Toast
- 1 (9-inch /450 gram) loaf brioche bread
- 2 cup (489 mililleter) whole milk
- 2 star anise pods
- 1 stick cinnamon
- 2 green cardamom pods
- 4 whole cloves
- 1 teaspoon (2 gram) orange zest
- ¼ teaspoon (1.5 gram) kosher salt
- 1 teaspoon (5 gram) vanilla bean paste
- 6 (~110–120 gram) egg yolks
- ⅓ cup (70 gram) granulated sugar, plus more for sprinkling
- 6 tablespoon (85 gram) clarified butter, divided
Toppings
- maple syrup
- whipped cream
- fresh berries
- powdered sugar
Instructions
Dry the Bread
- Preheat the oven to 285°F (140°C). Line a sheet tray with a wire rack.
- Trim the ends off the brioche loaf, then slice into one and one-fourth-inch (about three-centimeter) thick slices.1 (9-inch /450 gram) loaf brioche bread
- Place the slices on the wire rack, and bake for 10 minutes. Flip and bake for another 10 minutes, just until the surface is dried out. There should be no browning.
- Remove from the oven and set aside.
Make the Custard
- In a saucepan, combine the whole milk, star anise, cinnamon stick, cardamom pods, cloves, orange zest, and salt.2 cup whole milk, 2 star anise pods, 1 stick cinnamon, 2 green cardamom pods, 4 whole cloves, 1 teaspoon orange zest, ¼ teaspoon kosher salt
- Heat over medium-low, stirring frequently, until the milk reaches 190°F (88°C), about three to five minutes.
- Remove from heat, and stir in vanilla bean paste. Cover and let steep for 30 minutes.1 teaspoon vanilla bean paste
- Meanwhile, in a medium bowl, whisk together the egg yolks and sugar. Whisk for two to three minutes until the mixture is pale and doubled in volume.6 (~110–120 gram) egg yolks, ⅓ cup granulated sugar, plus more for sprinkling
- Strain and discard the whole spices from the milk.
- Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs without cooking them. Set custard aside.
Cook the French Toast
- Increase the oven temperature to 300°F (150°C).
- Dip each slice of Brioche into the custard mixture for 30 seconds per side. Let the excess custard drip off before placing it on a plate.
- In a skillet over medium-low heat, melt two tablespoons (28 grams) clarified butter.6 tablespoon clarified butter, divided
- Sprinkle one to two teaspoons (four to eight grams) of sugar on one side of each slice. Place the sugar side down into the skillet. While cooking, sprinkle another teaspoon (four grams) of sugar on the top side.
- Cook until the bottom is deeply golden brown, about three to four minutes, then flip and cook the other side for another three to four minutes.
- Transfer the cooked slices to the wire-racked sheet tray.
- Repeat with remaining slices, adding another two tablespoons (28 grams) of butter for each new batch and adjusting the heat as needed.
- Once all slices are seared, transfer the tray to the oven and bake for five to ten minutes, or until the custard is fully set.
To Serve
- Top warm slices with whipped cream, fresh berries, maple syrup, and powdered sugar as desired.maple syrup, whipped cream, fresh berries, powdered sugar
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
Brioche is always my first choice. That said, if you can’t find it, Challah bread is a good substitute. Or, you can use thick-cut white bread in a pinch.
This recipe is best served right away. However, if needed, you can transfer cooled French toast slices to an airtight container. Store them in the fridge for three to four days. Or, place a sheet of parchment paper between each piece, and freeze for up to three months.
The most common reasons for soggy French toast are using bread that is too fresh or soaking it too long in the custard. You want it to absorb the liquid slightly but not become soggy. Exactly 30 seconds per side is all you need for soaking!
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AMAZING!!!!! Wish I could give 6 stars!
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