Thick slices of buttery brioche soak up a lightly sweetened vanilla-cinnamon custard, then cook until golden with a soft, custardy center. An easy, indulgent French toast perfect for weekend brunch.

Ingredients

• 1 loaf (about 14–16 ounces/400–450g) store-bought or homemade brioche (slightly stale)
• 4 large eggs
• 1 cup (240g/ml) whole milk
• 1 Tablespoon maple syrup, brown sugar, or granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon–1/2 teaspoon ground cinnamon
• 1–2 Tablespoons (14–28g) unsalted butter, for cooking

Optional Toppings

• Cinnamon butter or honey butter
• Maple syrup
• Confectioners’ sugar
• Whipped cream
• Fresh berries
• Raspberry sauce, blueberry sauce topping, or strawberry sauce topping

Instructions

1. Slice the brioche into 1-inch-thick slices and set aside.
2. In a medium bowl, preferably with a pour spout, whisk the eggs. Add the milk, 1 Tbsp maple syrup/brown sugar/sugar, vanilla extract, and cinnamon and whisk until fully combined. The mixture will be creamy. Pour into a shallow dish, such as a pie plate or baking pan.
3. Dip each slice of brioche into the egg mixture, about 5–10 seconds per side, coating both sides. Do not over-soak. (Brioche is enriched, so it absorbs the mixture quickly.)
4. Melt 1 Tablespoon of butter in a large skillet over medium-low heat. Working in batches without over-crowding the skillet, add the bread slices and cook until golden brown and the bread releases easily from the pan, about 3–4 minutes. Flip and cook the other side for 2–3 minutes, until golden with a soft, custardy center. Add more butter to the skillet between batches as needed. If you find the brioche is browning too quickly, simply lower the heat.
5. If cooking in batches, keep finished slices warm on a baking sheet in a 200°F (95°C) oven until ready to serve.
6. Serve immediately with your favorite toppings like maple syrup, a dusting of confectioners’ sugar, berries, whipped cream, blueberry sauce topping, or strawberry sauce topping.

Notes

1. Make Ahead Instructions: You can slice the brioche and cover lightly for up to 1 day. You can also make the egg custard mixture in step 2, and cover and refrigerate it overnight. Continue with step 3 when you are ready for breakfast.
2. Special Tools (affiliate links): Mixing Bowl (preferably with a pour spout) | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Frying Pan
3. Brioche: Day-old, crusty bread is perfect for French toast so it can soak up the egg custard. If your brioche is fresh, here’s a shortcut for creating “stale” bread: Arrange the bread slices on a lined baking sheet and toast in a 300°F (149°C) oven for 10–15 minutes.
4. Milk: Whole milk is best. For an even creamier texture, you can substitute half-and-half. Nondairy milks such as unsweetened almond milk or oat milk also work, though the French toast will be slightly less rich.
5. Can I Bake This Instead of Cooking on the Stove? I don’t recommend it; there is not enough custard. If you’re looking for a baked option, I recommend using a recipe designed for that method, like my baked apple cider French toast, baked French toast casserole (with cream cheese), or pumpkin French toast casserole.