Scale

4 slices brioche bread (¾ to 1 inch thick)

2 large eggs

1/2 cup whole milk

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

1 tablespoon unsalted butter (for frying)

Powdered sugar (for serving)

Fresh berries (optional)

Whipped cream (optional)

Maple syrup (for serving)

1. Slice brioche into ¾ to 1 inch thick pieces. Let them sit out for 30 minutes if very fresh.

2. In a bowl, whisk together eggs, milk, heavy cream, vanilla extract, cinnamon, and salt until smooth.

3. Soak each slice of brioche in the custard mixture for 30–40 seconds per side.

4. Heat a nonstick skillet or griddle over medium heat and melt the butter.

5. Add soaked brioche slices and cook for 3–4 minutes per side, until golden brown.

6. Serve warm with powdered sugar, berries, whipped cream, and maple syrup.

Brioche that’s at least a day old works best for this recipe.

Reheat leftovers in the toaster or oven to restore crispiness.

You can freeze cooked slices for up to 2 months.

Keywords: brioche, French toast, breakfast, brunch