Recipe

Brioche French Toast

Golden and crisp on the outside, soft and custardy in the center, with a buttery vanilla-cinnamon vibe that feels like a weekend even on a Tuesday.

By Matt Campbell

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4.8

A plated stack of brioche French toast with powdered sugar, maple syrup, and fresh berries on a bright kitchen table

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Brioche French toast is what happens when your bread decides to dress up. Brioche is rich, eggy, and a little sweet already, so when it takes a quick dip in a vanilla-scented custard and hits a buttery skillet, it turns into that ideal French toast paradox: crisp edges and a soft, custardy center.

This is my low-drama method for getting restaurant-style results at home without standing over the stove for an hour or ending up with slices that are browned on the outside but weirdly raw in the middle. We are aiming for confident golden color, a gentle soak, and a pan temp that keeps the butter from burning while the inside sets.

Thick slices of brioche bread laid out on a kitchen counter to dry slightly before dipping

Why It Works

Brioche does the heavy lifting: its enriched crumb soaks up custard without falling apart when you keep the dip quick and controlled.
A balanced custard: enough eggs for structure, enough dairy for tenderness, and just enough sugar to help browning without burning.
Two-stage heat: medium to medium-low lets you build color slowly so the center cooks through.
Resting the dipped bread: a short rest lets custard absorb evenly so you do not get wet centers and dry edges.

A shallow bowl of French toast custard being whisked until smooth on a kitchen counter

Pairs Well With

Storage Tips

Storage Tips That Keep It Actually Good

Refrigerate

Cool leftovers completely, then store in an airtight container with parchment between slices. Refrigerate up to 3 days.

Freeze

Lay slices on a sheet pan to freeze until firm, then transfer to a freezer bag with parchment between slices. Freeze up to 2 months.

Reheat (best options)

Toaster or toaster oven: best for crisp edges. Toast on medium until hot through.
Oven: 350°F for 8 to 12 minutes (flip halfway) on a parchment-lined sheet pan.
Skillet: medium-low with a tiny bit of butter, 1 to 2 minutes per side.
Microwave: works in a pinch, but it softens the exterior. Do 20 to 30 seconds, then finish in a toaster if you can.

Cooked French toast slices cooling on a wire rack set over a sheet pan

Common Questions

Should brioche be stale for French toast?

It helps. Slightly dry brioche absorbs custard better without getting soggy. If your brioche is super fresh, lay slices out for 15 to 30 minutes, or toast them lightly in a 300°F oven for 6 to 8 minutes.

How long do you soak brioche for French toast?

Quick dip, not a bath. Start with 5 to 10 seconds per side for 3/4-inch slices, then adjust based on the bread. You want it coated and just starting to drink in custard, but still holding its shape. If it starts slumping or tearing, you went too far.

Why is my French toast soggy in the middle?

Usually one of three things: the bread soaked too long, the pan was too hot (browned fast before the center set), or the slices were too thick without lowering the heat. Use medium to medium-low heat and give it time.

Can I make the custard ahead?

Yes. Whisk it, cover tightly, and refrigerate up to 24 hours (keep it at or below 40°F/4°C). Re-whisk before using because the spices love to settle. For best texture and food safety, use it within a day.

What is the best pan for French toast?

A nonstick skillet or well-seasoned cast iron works great. Cast iron gives you the crispest edges, but keep the heat steady so the butter does not burn.

Can I bake brioche French toast instead of pan-frying?

You can. Arrange dipped slices on a buttered sheet pan and bake at 400°F for 10 to 12 minutes, flip, then bake 8 to 10 minutes more. Bake until the centers feel set (no wet custard when pressed) and the internal temperature is about 160°F/71°C. It is not quite as buttery-crisp as skillet, but it is hands-off for a crowd.

Any easy flavor twists?

Yes. Keep the base, then add one of these: orange zest, a pinch of nutmeg, a tiny splash of bourbon, or swap vanilla for almond extract (start with 1/4 teaspoon, it is strong).

Brioche French toast slices browning in a buttered skillet on a home stove

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large nonstick skillet, cast iron skillet, or griddle
Mixing bowl (wide and shallow is ideal)
Whisk
Spatula
Measuring cups and spoons
Wire rack and sheet pan (optional but great for keeping slices crisp)

I started making brioche French toast when I realized most of my “breakfast problems” were really just “I want something cozy, but I don't want a sink full of dishes.” Brioche is my cheat code. It's already halfway to dessert, but you can steer it savory or sweet depending on what is in your fridge. My favorite moment is the first flip, when the butter has done its thing and the surface goes from pale and unsure to deeply golden like it finally found its purpose.