Best Brioche French Toast Recipe (Perfect for Brunch)

Brioche French Toast is a decadent twist on the classic, and truly the best French toast recipe for a weekend brunch. Learn how to make French toast with brioche bread in just a few simple steps, and you’ll have a buttery, rich, and golden treat that tastes straight out of a café.

There’s something special about serving a savory and decadent breakfast recipe for brunch, and this Brioche Bread French Toast is exactly that. Using buttery brioche bread makes each bite rich, tender, and indulgent.

Table of Contents

• Step by Step Instructions
• Recipe Testing Notes and Tips
• Tip
• Variations and Substitutions
• Recipe FAQs

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It’s perfect for holidays like Christmas morning, Mother’s Day brunch served with a Pomegranate Mimosa, or even a cozy Sunday at home.

The custard mixture of eggs, half and half, vanilla, and warm spices fills each slice of brioche bread with flavor. Once pan-fried, you get the perfect balance of a custardy interior and a crispy golden exterior. Top it off with maple syrup, powdered sugar, and fresh berries for the ultimate brunch centerpiece.

For even more indulgent options, try our Creme Brulee French Toast for a caramelized twist, or our Bailey’s French Toast for a boozy brunch option.

It’s for sure going to be a family favorite special breakfast once you try it!

Pair it with a Apple Crisp Macchiato for a perfect fall morning!

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Step by Step Instructions

Check out the recipe card below for more in-depth instructions.

1. Prepare the brioche – Slice into thick pieces (¾-1 inch), optionally dry or let sit overnight so bread isn’t overly moist.
2. Make the custard – Whisk eggs, half-and-half (or cream), vanilla, cinnamon (and optional nutmeg, pinch of salt) until smooth.
3. Soak the bread – Dip each slice in custard, about 15-20 seconds per side (for thick, dry/room-temperature brioche), letting excess drip off.
4. Heat the pan / skillet – Melt butter over medium-low heat; ensure pan is hot enough to sizzle lightly but not burn.
5. Cook until golden – Fry each slice ~2-4 minutes per side until golden brown and crisp; adjust heat as needed.
6. Optional oven finish or warming – If slices are very thick, you can finish in the oven (350°F for 5-10 min) to ensure the center is done. Also keep cooked slices warm (200°F) in oven while finishing rest.
7. Serve & garnish – Add toppings like maple syrup, fresh berries, powdered sugar, whipped cream, etc.

Recipe Testing Notes and Tips

As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:

• Don’t over-soak the bread: brioche is very absorbent; soaking too long causes sogginess or collapse. For thick slices, ~15-20 seconds per side is usually enough.
• Dry or slightly stale the brioche first: letting slices dry overnight or in a low oven (≈200°F) helps prevent soggy centers and improves custard absorption.
• Control heat: medium or medium-low works best. Too hot = crust burns while inside is uncooked; too low = pale and less crisp.
• Thickness matters: ¾-1 inch thick gives a good balance—thicker gives luxury but needs oven finish; thin slices cook fast but can dry out.
• Custard richness: using part heavy cream or half-and-half (instead of all milk) adds silkiness. For more caramel notes, try brown sugar or browned butter.
• Test with one slice first: after heating pan and butter, cook one slice; if it’s browning too fast, adjust heat.

Variations and Substitutions

• Half and half: You can use whole milk or heavy cream if that’s what you already have on hand! You could also use a non-dairy milk such as almond milk or coconut milk, although the final texture may be slightly different.
• Vanilla extract: You can use another extract such as almond extract in its place. You can also try using a teaspoon of vanilla bean paste or the seeds from a vanilla bean.
• Cinnamon: Try a combination of other spices such as nutmeg, allspice, or cardamom for a spice blend. You can also omit the spice altogether or try using a different type of spice blend, such as pumpkin pie spice or chai spice.
• Butter: If you are unable to use real butter, you can try using a different type of fat, such as olive oil, coconut oil, or vegan butter. You can also try using a non-stick cooking spray to grease the skillet.
• Brioche loaf: If you don’t have brioche bread on hand, you can try using another kind of bread such as challah bread, French bread, Texas toast, or sourdough bread. You can find pre sliced brioche loaves at grocery stores, Target, or Trader Joe’s.

Want to add a dairy free option to your spread? Try out this Pancakes without Milk recipe!