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Vanilla Brioche French Toast

You know that smell that wraps around you first thing on a weekend morning—the warm, sweet scent of buttery brioche soaking up vanilla and cinnamon? That’s exactly what this Vanilla Brioche French Toast brings to your kitchen. It reminds me of those slow, lazy breakfasts where time feels stretchy and everything smells like a bakery. The soft, pillowy brioche, kissed with just the right touch of vanilla, makes every bite feel like a tiny indulgence. Trust me, once you try this, you’ll want to make it your go-to weekend treat. Plus, I’ve got a few tricks up my sleeve to get that perfect golden crust without drying out your bread. Ready to dive in?

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

6 thick slices brioche bread (about 1-inch thick)
3 large eggs
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter (for cooking)

For the Sauce / Garnish (optional):

Maple syrup
Fresh berries (strawberries, blueberries, or raspberries)
Powdered sugar, for dusting

How I Make It

Step 1:

In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and a pinch of salt until everything is evenly combined and fragrant. This custard base is where the magic flavors of vanilla and cinnamon really start soaking into the brioche.

Step 2:

Heat a large skillet or griddle over medium heat and add about 1 tablespoon of butter. You want it melted and slightly bubbling but not browning—that’s key to get a golden surface without burning.

Step 3:

Dip each slice of brioche into the custard mixture—let it soak for about 20-30 seconds per side. The brioche soaks up the liquid beautifully without falling apart; if your bread is a little day-old, it’ll hold up even better.

Step 4:

Place the soaked slices carefully in the hot skillet. Cook for about 3-4 minutes per side, until golden brown and crisp on the outside, but still soft and custardy inside. Don’t rush this step! Patience gives you that perfect caramelization.

Step 5:

If your pan starts to dry out or the toast sticks, add a little more butter to keep things slick and flavorful.

Step 6:

Serve immediately with a dusting of powdered sugar, a drizzle of maple syrup, and a handful of fresh berries for a pop of color and brightness.

Variations & Tips

Use day-old brioche for a sturdier texture that soaks the custard without falling apart.
Swap whole milk for half-and-half or cream for an extra rich custard.
Try adding a splash of orange liqueur or rum to the custard for an adult twist.
For a dairy-free version, use almond or oat milk and coconut oil instead of butter.
Make it ahead by soaking your bread and refrigerating it for up to an hour to save time on a busy morning.

How I Like to Serve It

This Vanilla Brioche French Toast is perfect for slow weekend mornings when you want to impress your family or guests without stress. I love piling mine high with fresh strawberries and a dusting of powdered sugar in spring, or warming it up with a side of cinnamon-spiced apples when it’s chilly out. If you’re feeling festive, a splash of whipped cream or a drizzle of salted caramel sauce turns it into a celebration-worthy breakfast.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a toaster oven or skillet to keep the crust crisp.
For a gluten-free twist, use gluten-free brioche or a sturdy gluten-free bread that soaks custard well.

Closing: This recipe always works because it balances that melt-in-your-mouth softness with a golden, slightly crisp exterior—pure breakfast comfort every single time.

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