Brioche Cinnamon French Toast
A plate of brioche cinnamon French toast makes for a great breakfast! Sweet, rich & buttery this goes great with lashings of maple syrup.
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French toast is a real treat & this recipe takes it to another level! We’re talking rich brioche slices, dipped in a cinnamon & vanilla custard then pan fried in butter. We’re not stopping there though because we’re also serving it with a generous amount of maple syrup & salted butter.
The result? Crispy slices of cinnamon French toast with cloud like, custardy centres, soaked in buttery maple syrup. What’s not to like?!
For more breakfast ideas, check out our collection of breakfast recipes! Here you’ll find pancakes, waffles, overnight oats, avocado toast & lots more.
What Is French Toast?
French toast consists of bread dipped in a custard made with eggs, milk & sometimes cream. The most popular flavour would have to be cinnamon but this can also be made sweet or savoury. Bread wise, almost any can be used but the best options would be brioche or challah. This is a popular breakfast dish but can also be served at lunch or as a dessert.
Contrary to its’ name, French toast is believed to have originated in Rome & depending whereabouts in the world you are, is also known as eggy bread, lost bread or German toast.
What You’ll Need
- Brioche – You’ll need thickly sliced brioche for this French toast recipe. You can get pre sliced brioche loaves from the supermarket but if you’re slicing it yourself, aim for a thickness of around 1½cm.
- Eggs – French toast is made by dipping bread in an uncooked custard then pan frying in butter. Eggs add richness to the French toast & gives the bread a custardy texture. You’ll need to use large eggs for this recipe.
- Milk & Cream – To make our French toast as rich as possible, we’re using a combination of whole milk & double/heavy cream. If you’d prefer to use just milk, feel free, it will still turn out great. Don’t use only cream though!
- Sugar – We’re adding caster sugar to the custard, to add sweetness to the French toast & to help caramelise the outside as it cooks.
- Butter – Our French toast is cooked in butter, which gives it extra flavour & a deeper colour. I also like to serve my French toast with a small piece of butter on top.
- Cinnamon – A classic French toast flavouring! You’ll only need a small amount, which we’ll be adding to the custard.
- Vanilla – A splash of good quality vanilla adds even more flavour to the custard. Either a vanilla extract or vanilla bean paste will work.
How To Make Brioche Cinnamon French Toast
Step 1 – Making The Custard
The first step is to make a custard by whisking together milk, cream, sugar, cinnamon, vanilla extract & a pinch of salt. This is then transferred to a shallow bowl, ready to soak the brioche in . This could be made an hour or two in advance & stored in the fridge but make sure to add the salt in just before using. However, it only takes a couple of minutes to make so I tend to just make when I need it.
Step 2 – Soaking The Brioche
Our brioche slices only need a short soak before being cooked. We’re only talking 15-20 seconds or so on each side. Each slice should be well soaked but shouldn’t be soggy or falling apart. Make sure to only soak the brioche just before frying!
Step 3 – Frying
To cook the French toast we fry each slice in melted butter & vegetable oil. You’ll only need a small amount of each.
To cook, place a large frying pan over a medium heat then add in ½ tbsp of vegetable oil & a small knob of butter. Allow to melt then add in two slices of the custard soaked brioche then fry for 1-2 minutes on each side or until golden brown & crisp. Depending on the size of your frying pan, you might fit more slices in. Just make sure not to overcrowd the pan.
Keeping French Toast Warm
Once cooked, French toast can be served straight away or you can keep it warm in the oven then serve it all at the same time! To keep French toast warm, place slices onto a wire rack set on a baking tray then place into a 95°c/200°f oven whilst you cook the rest.
Step 4 – Serving
Once the French toast is cooked, stack a couple of slices on a plate & top with a generous amount of maple syrup & a piece of salted butter!
What To Serve With French Toast
Maple syrup & butter is a classic topping so it’s what we’re using for this recipe. But you could also add some crispy bacon, chopped up banana, fresh berries, caramelised apples or a spoonful of Greek yogurt.
For a savoury option, leave out the cinnamon & sugar from the custard & top the French toast with avocado, salad or a poached egg. You could even sprinkle the French toast with grated parmesan as it cooks, to give it a crispy, cheesy crust!
Frequently Asked Questions
Definitely! Challah, white bread & sourdough are some other good options.
I wouldn’t recommend cooking French toast too far in advance but if you do need to reheat it, pop it in a 180°c/355°f oven for 5-10 minutes.
You don’t have to but I’d definitely recommend it! Cream adds even more richness to the custard but using just milk also works well.
If you’d prefer not to use cinnamon, you could use just vanilla or another spice like ginger or pumpkin spice.
To cook French toast on an Aga, use the boiling plate. If your pan gets too hot, move it over to the simmering plate.
French Toast Tips & Tricks
- If you’re cutting your own brioche, slice it 1½ cm thick.
- The custard is great base for adding in flavour! You could add in some orange zest, ground ginger or pumpkin spice.
- Don’t get the frying pan too hot, to avoid burning the French toast.
- Use a combination of milk & cream in the custard for a rich flavour.
- Keep batches of French toast warm in a 95°c/200°f oven whilst you cook the rest. That way, you can serve it all together & it will still be warm! If you place the French toast on a wire rack, it will keep it crisp in the oven.
More Breakfast Recipes To Try!
- Pain Aux Raisin Danish Pastries
- Elvis Pancakes
- Chorizo & Hash Brown Breakfast Burritos
- Buttermilk Waffles With Strawberry Compote
- Brown Sugar Toast & Roasted Banana Brown Butter
- Sausage & Egg Muffin
Watch How To Make French Toast
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Brioche Cinnamon French Toast
Equipment
- Measuring Jug
- Shallow Bowl
- Large Frying Pan
- Baking Tray
- Wire Rack
Ingredients
French Toast
- 8 Slices Brioche (1½ cm Thick)
- 4 Large Eggs
- 125 g Whole Milk
- 75 g Double Cream
- 3 tbsp Caster Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract (or Paste)
- A Pinch Of Table Salt
To Cook
- Vegetable Oil
- Butter
To Serve
- Maple Syrup
- Salted Butter
Instructions
- Crack the eggs into a large jug then add in the milk, cream, sugar, cinnamon, vanilla & salt. Whisk to combine then transfer to a shallow bowl.
- Place a large frying pan over a medium heat. Once hot, add in ½ tbsp of vegetable oil & a small knob of butter then allow to melt.
- Whilst the butter's melting, soak two slices of brioche in the egg mixture for 15-20 seconds on each side then place them into the frying pan. Make sure to let some of the excess custard drain off the brioche before adding into the pan.
- Cook the French toast for 1-2 minutes on each side, until it's a deep golden brown then transfer to a plate. Add more oil & butter to the pan & repeat the soaking & cooking process with the remaining brioche.To keep the French toast warm, place slices onto a wire rack set on a baking tray then keep warm in an oven set to 95°c/200°f. Alternatively, serve the French toast as soon as it's cooked, whilst it's still warm.
- To serve, top each portion with a small piece of butter & a generous amount of maple syrup.
