📝 About This Recipe
Indulge in the ultimate brunch luxury with this thick-cut brioche French toast, boasting a custardy center and a crisp, caramelized exterior. Derived from the French 'pain perdu,' this recipe elevates the classic by using buttery, enriched brioche bread soaked in a fragrant vanilla and nutmeg-infused batter. It is a harmonious balance of decadent textures and warming flavors that turns any morning into a celebration.
🥗 Ingredients
The Bread
- 1 loaf Brioche Loaf (unsliced, preferably 1-2 days old)
The Custard Batter
- 4 Large Eggs (at room temperature)
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream (for added richness)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Freshly Grated Nutmeg
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 teaspoon Orange Zest (finely grated)
For Searing
- 3-4 tablespoons Unsalted Butter (divided for multiple batches)
- 1 tablespoon Neutral Oil (such as grapeseed, to prevent butter from burning)
Garnish & Toppings
- 1/2 cup Maple Syrup (grade A, warmed)
- 1 cup Fresh Berries (raspberries or blueberries)
- 1 tablespoon Powdered Sugar (for dusting)
- 1 pinch Flaky Sea Salt (optional)
👨🍳 Instructions
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1
Preheat your oven to 250°F (120°C). Place a wire rack over a baking sheet and set it aside; this will keep your finished slices warm and crisp while you cook in batches.
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2
Slice the brioche loaf into thick slabs, approximately 1 to 1.5 inches thick. Slicing them thick ensures a creamy, bread-pudding-like interior.
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3
In a large, shallow dish or pie plate, whisk the eggs until the yolks and whites are completely combined and no streaks remain.
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4
Whisk in the whole milk, heavy cream, granulated sugar, vanilla bean paste, cinnamon, nutmeg, salt, and orange zest until the sugar has dissolved.
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5
Place 2 to 3 slices of brioche into the custard. Let them soak for about 45-60 seconds per side. The bread should feel heavy but not be falling apart.
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6
While the bread soaks, heat a large non-stick skillet or cast-iron griddle over medium-low heat. Add 1 tablespoon of butter and a splash of oil.
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7
Once the butter is foamy and bubbling, lift a slice of brioche from the custard, let the excess drip off for a second, and place it gently into the skillet.
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8
Cook for 3 to 4 minutes on the first side. Do not rush this; the low heat allows the custard inside to set while the outside sugars caramelize into a deep golden brown.
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9
Flip the slices carefully using a wide spatula. Cook for another 3 to 4 minutes on the second side until equally golden and slightly puffed.
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10
Transfer the cooked French toast to the wire rack in the preheated oven to stay warm.
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11
Wipe the skillet clean with a paper towel and repeat the process with the remaining butter and soaked bread slices.
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12
Once all slices are cooked, plate them immediately. Dust with a generous coating of powdered sugar through a fine-mesh sieve.
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13
Top with fresh berries and a drizzle of warm maple syrup. Finish with a tiny pinch of flaky sea salt if desired to enhance the flavors.
💡 Chef's Tips
Use 'stale' bread: If your brioche is fresh, toast the slices in a 300°F oven for 5 minutes per side to dry them out so they absorb more custard without getting soggy. Don't skip the cream: Using a mix of milk and heavy cream creates the silky, luxurious mouthfeel essential for a chef-quality French toast. Temperature control is key: If your pan is too hot, the outside will burn before the inside is cooked. Keep it at medium-low for a perfect even cook. Whisk thoroughly: Ensure the cinnamon and nutmeg are well incorporated; spices tend to float on top, so give the custard a quick whisk between batches.
🍽️ Serving Suggestions
Serve with a side of thick-cut, applewood-smoked bacon or crispy pancetta for a salty contrast. Pair with a freshly brewed pot of French Press coffee or a bright Mimosa. Add a dollop of crème fraîche or mascarpone on top for extra indulgence. A side of warm caramelized bananas or sautéed apples makes for a wonderful seasonal variation.