Thick slices of brioche soaked in a rich egg and milk custard, then fried to golden perfection and topped with a generous spoonful of brown sugar butter. It’s the kind of breakfast that feels indulgent, but trust me, it’s worth every bite.
If you’re looking for the ultimate breakfast treat, this brioche French toast with whipped brown sugar butter is so satisfying! While I love a good baked French toast casserole or an overnight French toast for those special occasions (or when I just want to stay in my PJs all morning), sometimes you need a quick fix, and this recipe is exactly that—it’s fast, easy, and absolutely delicious.
Why Brioche is Great for French Toasts
Brioche isn’t just any bread. Along with its cousin challah, brioche is an enriched bread, meaning it’s made with added butter, sugar, and eggs. This gives it a richer flavor, while the texture remains fluffy and pillowy—perfect for creating a French toast that practically melts in your mouth. It’s the kind of bread that makes you wonder why you’d ever use anything else for French toast.
Here’s a tip: use day-old brioche. This helps the bread absorb the custard more quickly and evenly. I prefer using an uncut loaf so I can slice it to my desired thickness. If you like your French toast fluffy and moist in the middle, go for regular 5/8-inch slices. But if you’re like me and prefer your toast with a bit more structure, cut your slices thicker—around 1.5 to 2 inches. This way, the bread holds up better even after soaking in the egg mixture. Just keep in mind that thicker slices may need to soak a bit longer, about 15 minutes, to ensure they’re fully infused with that delicious custard.
How to Make Brioche French Toast
For this recipe, I mix up 3 eggs, 1/2 cup of milk, 1 teaspoon of vanilla, and 1 teaspoon of cinnamon.
Here’s a pro tip: whisk together the eggs, vanilla, and cinnamon first before adding the milk. This way, the eggs are fully incorporated, and you don’t end up with streaks of egg white in your custard. This amount of custard is perfect for soaking two thick slices of brioche. Once your bread has soaked up all that goodness, it’s time to cook.
Heat a pan or skillet over low heat and add 2 tablespoons of butter. Low and slow is the way to go here—this allows the bread to cook through without burning. Cook your French toast for about 6-7 minutes on each side, or until the bread is golden brown and crisp.
Whipped Brown Sugar Butter
While your French toast is cooking, whip up the star of the show: the brown sugar butter. Mix 1/4 cup of unsalted butter with 1/4 cup of soft brown sugar (loosely packed), and add a generous pinch of salt to balance the sweetness. Your butter should be slightly cooler than room temperature—soft enough to mix but firm enough to hold its shape. Use a hand whisk to beat the mixture until your butter is light, fluffy, and perfectly whipped.
If your French toast needs a few more minutes, you can pop the butter in the fridge to keep it from melting, but if it’s not too warm in your kitchen, it should hold up just fine.
Ingredients
For the French Toast:
- A loaf of brioche (preferably day-old)
- 3 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter (for cooking)
For the Whipped Brown Sugar Butter:
- 1/4 cup unsalted butter, slightly colder than room temperature
- 1/4 cup soft brown sugar, loosely packed
- A generous pinch of salt
Step-by-Step Instructions
- Prepare the Brioche. Slice your brioche loaf to your desired thickness (I recommend 1.5-2 inches for a firmer texture).
- Make the Custard. In a bowl, whisk together 3 eggs, 1 tsp vanilla extract, and 1 tsp ground cinnamon. Once well combined, add 1/2 cup of milk and continue whisking until smooth.
- Soak the Bread. Place the brioche slices in a shallow dish and pour the custard over them. Let the bread soak for about 15 minutes, turning occasionally to ensure even absorption.
- Cook the French Toast. Heat a pan or skillet over low heat and add 2 tbsp of unsalted butter. Once the butter is melted, add the soaked brioche slices. Cook for 6-7 minutes on each side, or until golden brown.
- Make the Whipped Brown Sugar Butter. In a mixing bowl, combine 1/4 cup of slightly cold unsalted butter with 1/4 cup of soft brown sugar. Add a generous pinch of salt and whisk vigorously with a hand whisk until you achieve stiff peaks.
