Classic French Toast Breakfast

Brioche French toast is the ultimate cozy breakfast that feels fancy but is actually easy to whip up with just a few staple ingredients. Vanilla and cinnamon make each bite taste like comfort, and the crispy golden edges give way to an irresistibly custardy center.

I first started making this for sleepy Sunday brunches and now it is my go to whenever we want something special with very little effort

Ingredients

• White sandwich bread, challah or brioche: Choose a sturdy loaf that is slightly dried out for best texture
• Large eggs: Essential for creating that rich custardy soak look for fresh eggs with deep colored yolks
• Whole milk, half and half, or heavy cream: Adds richness and flavor use whole milk for a lighter touch or heavy cream for extra indulgence
• Granulated sugar: Sweetens the custard a little choose fine sugar for easy blending
• Vanilla extract: Brings warmth and aroma go for good quality pure vanilla if possible
• Ground cinnamon: Provides subtle spice and depth select fresh cinnamon for the best flavor
• Kosher salt: Balances the sweetness and enhances flavor flakes dissolve easily
• Unsalted butter: For crisping the toast and adding flavor choose high quality butter for a richer taste
• Maple syrup or powdered sugar: For serving pick pure maple syrup or sifted powdered sugar for that finishing touch

Step by Step Instructions

Slice the Bread:

Cut your loaf into thick slices about three quarter to one inch each using a serrated knife This helps the bread hold its shape and soak up the custard

Make the Custard Mixture:

Crack the eggs into a large baking dish Add milk sugar vanilla cinnamon and salt Whisk thoroughly until there are no streaks and the sugar is dissolved The mixture should be smooth

Soak the Bread:

Working in batches place bread slices into the custard Try not to overcrowd Flip each slice once so both sides absorb the liquid Let white bread soak about one minute per side For challah or brioche only soak for about fifteen seconds each side so they do not fall apart

Drain the Slices:

Lift each custard soaked slice onto a wire rack so any excess can drop away This keeps your toast from getting soggy

Cook the French Toast:

Melt a tablespoon of butter in a large nonstick skillet over medium heat When the butter foams add a batch of bread slices making sure there is space around each Cook for three to four minutes until the first side is golden and crisp Flip and cook another two to three minutes Keep a close watch and lower the heat if the bread browns too fast

Keep Warm in the Oven:

Place finished slices on a baking sheet in a low oven set around two hundred degrees to stay warm Repeat cooking steps adding more butter as needed for each batch

Serve:

Pile the toast up and serve immediately with plenty of real maple syrup or a dusting of powdered sugar

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I am always amazed by how just a little cinnamon changes the entire flavor My family still talks about the time my niece declared it was better than pancakes at a fancy café

Storage Tips

Leftover French toast will last up to four days in a tightly sealed container in the fridge For longer storage lay slices in a single layer to freeze then stack them in a freezer bag Freeze up to two months To reheat bake in a three twenty five degree oven until warmed through

Ingredient Substitutions

You can swap brioche for challah or even thick sliced Texas toast Use half and half for a creamier finish or stick with whole milk for a lighter version Out of butter Try coconut oil for a dairy free alternative

Serving Suggestions

Dress up your French toast with sliced strawberries fresh blueberries or whipped cream A dusting of cinnamon sugar or a sprinkle of toasted nuts makes it extra special For brunch serve with crispy bacon or fresh fruit on the side

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Cultural Context

French toast appears in cuisines around the world It is known as pain perdu in France and thought of as a resourceful way to give stale bread new life Every family puts their own spin on the dish making it a beloved classic no matter where you are

Recipe FAQs

→ What type of bread works best?

Brioche, challah, or sturdy white sandwich bread have the texture for soaking up the custard without falling apart.

→ Can I use milk alternatives?

Whole milk, half-and-half, or heavy cream are best, but plant-based milk can be substituted for a similar custard effect.

→ How do I prevent soggy slices?

Don't over-soak bread; follow recommended timing. Use thicker slices and cook over medium heat for a crisp finish.

→ How should leftovers be stored?

Keep cooled slices in an airtight container in the fridge up to 4 days or freeze flat before bagging for up to 2 months.

→ What are popular topping ideas?

Serve with maple syrup, powdered sugar, whipped cream, or fresh berries for added sweetness and texture.