📝 About This Recipe
Elevate your morning with this decadent twist on a brunch classic, featuring thick-cut brioche infused with a rich, custardy center and a caramelized cinnamon crust. This dish marries the nostalgic warmth of a cinnamon roll with the elegant texture of French pain perdu, creating a symphony of spice and sweetness. Perfect for lazy Sundays or festive celebrations, it’s a foolproof way to bring professional bistro-quality flavors directly to your home kitchen.
🥗 Ingredients
The Bread
- 1 loaf Brioche Loaf (unsliced, preferably 1-2 days old)
The Custard Base
- 4 Large Eggs (at room temperature)
- 1 cup Whole Milk (full fat for richness)
- 1/2 cup Heavy Cream
- 2 teaspoons Pure Vanilla Extract (high quality)
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
Cinnamon Swirl Coating
- 1/4 cup Light Brown Sugar (packed)
- 1 tablespoon Ground Cinnamon (Vietnamese or Ceylon)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
For the Griddle
- 3-4 tablespoons Unsalted Butter (divided for frying)
- 1 tablespoon Neutral Oil (to prevent butter from burning)
Garnish & Toppings
- 1/2 cup Pure Maple Syrup (warmed)
- 1 cup Fresh Berries (raspberries or blueberries)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Slice the brioche loaf into thick slices, approximately 1 to 1.5 inches thick. If the bread is very fresh, lay the slices out on a wire rack for 30 minutes to slightly dry out.
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2
In a wide, shallow dish (like a pie plate or casserole dish), whisk the eggs until the yolks and whites are fully combined and no streaks remain.
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3
Slowly whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the sugar has dissolved and the custard is smooth.
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4
In a separate small bowl, mix together the brown sugar, ground cinnamon, and nutmeg until well combined. Set this aside for the 'swirl' effect.
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5
Preheat a large non-stick skillet or griddle over medium-low heat. Add 1 tablespoon of butter and a splash of oil, swirling to coat the surface.
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6
Place a slice of brioche into the custard. Let it soak for about 20-30 seconds per side. The bread should feel heavy but not be falling apart.
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7
Lift the soaked bread and let the excess custard drip off. Immediately sprinkle a generous pinch of the cinnamon-sugar mixture onto both sides of the bread, pressing it lightly so it adheres.
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8
Place the slice onto the hot skillet. Repeat with as many slices as will comfortably fit without crowding the pan.
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9
Cook for 3-4 minutes on the first side. Look for a deep golden-brown color and a slightly caramelized crust from the cinnamon sugar.
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10
Flip the slices carefully. Cook for another 3-4 minutes on the second side. If the bread is browning too quickly, reduce the heat to low to ensure the custard inside cooks through.
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11
To ensure the center is fully set, you can stand the thick slices on their edges for 30 seconds to sear the sides.
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12
Transfer the finished French toast to a warm oven (200°F) while you finish the remaining slices, adding more butter to the pan as needed.
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13
Serve warm, stacked high, topped with fresh berries, a dusting of powdered sugar, and a generous pour of warm maple syrup.
💡 Chef's Tips
Always use stale or 'day-old' bread; fresh bread is too porous and will turn soggy when soaked. Avoid over-soaking thin bread, but for thick-cut brioche, ensure the custard penetrates to the center for that bread-pudding texture. Use a combination of butter and oil on the griddle; the oil raises the smoke point so your butter doesn't burn before the toast is done. Whisk your custard thoroughly; nobody wants bits of cooked egg white on the outside of their French toast. If cooking for a crowd, keep a wire rack over a baking sheet in a low oven to keep the toast crisp while you finish the batches.
🍽️ Serving Suggestions
Pair with crispy thick-cut applewood smoked bacon to balance the sweetness. Serve alongside a chilled glass of freshly squeezed orange juice or a dry Mimosa. A dollop of lemon-zested mascarpone cheese on top adds a sophisticated, creamy tang. Offer a side of warm apple compote for a seasonal 'Apple Pie' flavor profile. A hot cup of dark roast coffee or Earl Grey tea cuts through the richness beautifully.