👩🍳 Instructions
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1
In a wide, shallow dish (such as a pie plate or baking dish), whisk together the eggs, milk (or half-and-half), granulated sugar, vanilla extract, cinnamon, and salt until the mixture is completely smooth and well combined, with no streaks of egg white remaining.
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2
Place each slice of brioche into the custard mixture, allowing it to soak for about 20-30 seconds per side. Ensure the bread is thoroughly saturated but still holds its shape. Gently lift, allowing any excess custard to drip back into the dish.
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3
Melt 1 tablespoon of butter (and 1/2 tablespoon oil, if using) in a large non-stick skillet or on a griddle over medium heat. Once the butter is melted and shimmering, carefully place 2-3 slices of soaked brioche into the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, until deeply golden brown and crispy.
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4
As each batch finishes cooking, transfer the slices to a wire rack set over a baking sheet. Place the baking sheet in a warm oven (around 200°F / 95°C) to keep the French toast warm while you cook the remaining slices.
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5
Repeat the cooking process, adding more butter and oil as needed for each batch, until all brioche slices are cooked.
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6
Serve your crispy brioche French toast immediately with your favorite toppings, such as warm maple syrup, a dusting of powdered sugar, and fresh berries.
💡 Notes
For the crispiest French toast, use day-old brioche bread. For an even richer custard, use half-and-half instead of whole milk. You can prepare the custard mixture up to 2 days in advance and store it in the refrigerator. Leftovers can be reheated in a toaster oven or conventional oven for best results.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
15g
Total Fat
28g
Saturated Fat
15g
Carbs
45g
Fiber
2g
Sugar
18g
Sodium
350mg
Cholesterol
220mg
