Brioche French Toast

5 from 2 votes

One of my favorite breakfasts or brunches, this brioche French toast recipe features a crème brûlée-inspired exterior, rich, warmly spiced egg mixture, and thick bread slices. Cooked to golden perfection, it's served warm with all the best toppings, making for the perfect way to start your day!

Prep Time50

Cook Time40

Steep Time30

Total Time2

Course: Breakfast, Brunch

Cuisine: American

Keyword: brioche french toast, brioche french toast recipe

Servings: servings

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 whole milk
2 star anise pods
1 stick cinnamon
2 green cardamom pods
4 whole cloves
1 teaspoon orange zest
¼ teaspoon kosher salt
1 teaspoon vanilla bean paste
6 (~110–120 gram) egg yolks
⅓ cup granulated sugar, plus more for sprinkling
6 tablespoon clarified butter, divided

Toppings

maple syrup
whipped cream
fresh berries
powdered sugar

US Customary - Metric

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 information does not include toppings.

Storage: This recipe is best served right away, but leftovers will keep fresh in an airtight container in the refrigerator for up to three to four days. Or, freeze for up to three months.

Nutrition