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Brioche French Toast Recipe with Cinnamon Vanilla
Master this brioche French toast recipe with cinnamon and vanilla for golden, fluffy slices ready in 15 minutes.
French toast is a classic breakfast and brunch dish made by soaking slices of bread—often slightly stale—in a mixture of beaten eggs, milk (or cream), and flavorings such as sugar, vanilla, and warm spices like cinnamon or nutmeg. The bread is then pan-fried in butter or oil until the exterior turns golden brown and crisp while the interior remains tender and custard-like. Frequently served with toppings such as maple syrup, powdered sugar, fresh fruit, or whipped cream, French toast is valued for its simple preparation, use of everyday ingredients, and ability to be customized to sweet or savory preferences.
Brioche French Toast Recipe with Cinnamon Vanilla
Elevate your morning routine with a version that works just as well in a sheet pan or air fryer, freeing you from stove-side babysitting. We’ll also walk through dairy-free, gluten-free, and high-protein twists, so every eater at the table gets a custom slice.
Prep Time
10 minutes
10 minutes
Cook Time
15 minutes
15 minutes
Total Time
25 minutes
25 minutes
Ingredients
Brioche bread (cut into 1-inch thick slices), 8 slices
- Large eggs, 4
- Whole milk, ¾ cup
- Heavy cream, ¼ cup
- Granulated sugar, 2 tbsp
- Pure vanilla extract, 1½ tsp
- Ground cinnamon, 1 tsp
- Fine sea salt, ⅛ tsp
- Unsalted butter (for cooking), 2 tbsp
- Optional powdered sugar (for dusting), 2 tbsp
- Optional warm maple syrup, ½ cup
- Optional mixed fresh berries, 1 cup
- Optional sliced banana, 1 medium banana
- Optional whipped cream, ½ cup
- Optional chopped toasted pecans, ¼ cup
Method
Slice brioche into 1-inch thick slices
- Crack eggs into a medium mixing bowl
- Pour whole milk into the bowl with the eggs
- Add ground cinnamon to the bowl
- Add vanilla extract to the bowl
- Add a pinch of salt and sugar to the bowl
- Whisk the mixture until smooth and fully combined
- Place a skillet or griddle on the stove over medium heat
- Add butter to the hot surface and let it melt and foam
- Dip a slice of brioche into the custard and let it soak for a few seconds per side
- Lift the slice and allow excess custard to drip back into the bowl
- Set the soaked slice onto the buttered skillet
- Cook the slice until the first side is golden brown
- Flip the slice with a spatula
- Cook the second side until golden brown and the center feels set
- Move the cooked slice to a warm plate or 200°F oven to keep warm
- Repeat the soaking and cooking steps with the remaining slices, adding more butter as needed
- Arrange the cooked French toast on serving plates
- Dust the tops with powdered sugar if desired
- Serve the brioche French toast hot with maple syrup or fresh fruit
Nutrition (whole recipe)
Calories
3157 kcal Protein
75 g Fat
138 g Carbs
412 g Fiber
21 g Sugar
221 g
3157 kcal Protein
75 g Fat
138 g Carbs
412 g Fiber
21 g Sugar
221 g
Notes
For the fluffiest interior, let the battered slices rest on a wire rack for 1–2 minutes before they hit the pan; this gives the bread time to absorb more custard without getting soggy. Swap half the milk for orange juice and add a pinch of cardamom for a citrus-forward twist that pairs beautifully with fresh berries.
why this recipe
This brioche french toast recipe transforms an everyday breakfast into a moment of pure indulgence, marrying the pillowy richness of buttery brioche with a velvety custard scented with vanilla and warm spices. The bread’s tender crumb soaks up the mixture without turning soggy, yielding slices that caramelize to a delicate crunch on the outside while staying delectably soft within. A hint of citrus brightens each bite, and the quick, uncomplicated method makes the dish as practical for a hurried morning as it is impressive for a brunch gathering. One forkful delivers that coveted balance of decadence and comfort, reminding you why some classics are simply worth perfecting.
FAQs
FAQ acf
Frequently Asked Questions
How can I make this brioche French toast dairy-free?
Choose a dairy-free loaf (many store-bought “vegan brioche” or challah breads are butter- and milk-free) and replace the ¾ cup whole milk plus ¼ cup heavy cream with 1 cup of a rich plant milk such as oat, soy, or canned light coconut milk. Cook the soaked slices in melted coconut oil or a plant-based butter, and the texture and flavor stay virtually identical.
How can I adapt this brioche French toast to be gluten-free?
Swap in a sturdy, certified-gluten-free brioche or challah loaf (or thick-cut gluten-free sandwich bread) and let the slices air-dry for 10–15 minutes so they soak up custard without falling apart. Prepare the custard exactly as written, cook in a separate pan with clean utensils, and double-check that all add-ins—vanilla, spices, and toppings—are labeled gluten-free to avoid cross-contamination.
How can I turn this brioche French toast into a high-protein breakfast?
Whisk an extra 2 egg whites (or one whole egg) into the custard and swap the milk-and-cream combo for 1 cup of ultrafiltered high-protein milk (e.g., Fairlife) or soy protein drink. For an added boost, dissolve 1 scoop (about 25 g) unflavored or vanilla whey/plant protein powder into the custard, then finish the cooked slices with Greek-yogurt “whipped cream” and a sprinkle of chopped nuts or hemp seeds to push each serving well past 25 g of protein.