📝 About This Recipe
Elevate your evening with this decadent twist on a classic, where thick slices of buttery brioche are transformed into a custard-filled masterpiece. This 'Breakfast-for-Dinner' showstopper features a rich batter infused with warm vanilla and citrus zest, seared to a golden-brown crisp in foaming butter. It is the ultimate comfort food, offering a sophisticated balance of pillowy softness and caramelized edges that feels like a warm hug on a plate.
🥗 Ingredients
The Bread
- 1 loaf Brioche Loaf (unsliced, preferably 1-2 days old)
The Custard Base
- 4 Large Eggs (at room temperature)
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream (for maximum richness)
- 2 tablespoons Granulated Sugar
- 1 tablespoon Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Orange Zest (finely grated)
- 1/4 teaspoon Kosher Salt
For Searing
- 3-4 tablespoons Unsalted Butter (divided for batches)
- 1 tablespoon Neutral Oil (to prevent butter from burning)
The Finishes
- 1/2 cup Maple Syrup (warmed)
- 1 cup Fresh Berries (raspberries or blueberries)
- 1 tablespoon Powdered Sugar (for dusting)
- 1 pinch Flaky Sea Salt (to garnish)
👨🍳 Instructions
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1
Slice the brioche loaf into thick slabs, approximately 1 to 1.5 inches thick. This thickness is crucial to ensure a custardy center without the bread falling apart.
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2
In a large, shallow dish (like a glass baking pan), whisk the eggs thoroughly until no streaks of white remain.
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3
Whisk in the whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, orange zest, and salt until the mixture is cohesive and aromatic.
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4
Place 2-3 slices of brioche into the custard. Let them soak for 2 minutes per side. The bread should feel heavy but not be disintegrating.
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5
While the bread soaks, preheat a large non-stick skillet or cast-iron griddle over medium-low heat.
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6
Add 1 tablespoon of butter and a splash of oil to the skillet. Swirl until the butter is melted and just starts to foam.
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7
Lift a slice of soaked brioche, allowing excess custard to drip off for a second, and place it gently into the hot skillet.
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8
Cook for 3-4 minutes on the first side. Resist the urge to move the bread; you want a deep, golden-brown crust to form.
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9
Carefully flip the slice using a wide spatula. Cook for another 3-4 minutes on the second side until puffed and golden.
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10
If the edges look pale, use tongs to briefly stand the bread on its sides to sear the crust for 30 seconds.
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11
Transfer the finished slices to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you repeat the process with the remaining slices.
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12
Wipe the skillet clean between batches to prevent any residual sugar or spices from burning.
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13
Once all slices are cooked, plate two slices per person, overlapping them slightly.
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14
Dust generously with powdered sugar through a fine-mesh sieve and top with fresh berries.
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15
Drizzle with warm maple syrup and a tiny pinch of flaky sea salt to make the flavors pop.
💡 Chef's Tips
Use 'stale' bread or lightly toast your fresh slices in a low oven for 10 minutes to remove moisture; this allows the bread to soak up more custard without getting soggy. Keep the heat at medium-low; the sugar in the brioche and custard will burn quickly if the pan is too hot before the center is cooked through. Always use a mix of butter and a little oil; the oil raises the smoke point of the butter, giving you that perfect golden sear without the bitter burnt-butter taste. For an extra-decadent touch, add a tablespoon of bourbon or dark rum to the custard mixture. If serving a crowd, use a wire rack in the oven rather than a plate to keep the toast warm; this prevents the bottom from becoming steamed and soft.
🍽️ Serving Suggestions
Pair with thick-cut crispy smoked bacon or savory breakfast sausage links to balance the sweetness. Serve with a side of lightly dressed arugula salad with lemon vinaigrette to cut through the richness. A hot cup of French press coffee or a spicy Chai tea latte complements the cinnamon and nutmeg beautifully. For a true 'dinner' feel, serve with a chilled glass of sparkling wine or a Mimosa. Add a dollop of crème fraîche or mascarpone cheese on top for a tangy, creamy finish.