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.
A quick & easy, show stopping, weekend breakfast…
What Is French Toast?
French toast consists of bread dipped in egg, 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.
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, to name a few.
Ingredients Used To Make French Toast
We’re making an uncooked custard, to dip our brioche in so we need eggs. Four whole ones to be exact. These add richness & structure to the bread as it cooks.
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!
The main flavouring for our French toast. If you’d prefer a stronger, spiced flavour, you could also add in half a teaspoon of ground ginger & a grating of nutmeg.
Using a spoonful of vanilla extract adds another layer of flavour to our custard. Feel free to leave it out if you’d prefer though.
Although our brioche cinnamon French toast is served with maple syrup, the custard can still benefit from a touch of sweetness. Three tablespoons of caster sugar adds just enough whilst also helping with caramelisation.
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 for the brioche. This could be made an hour or two in advance but make sure to add the salt in just before using.
Step 2 – Soaking The Brioche
Our brioche slices only need a short soak before being cooked. We’re only talking 30 seconds or so on each side. Each slice should be well soaked but not 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 soaked brioche*. 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.
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, some salted butter & a dusting of icing sugar.
If you’d prefer to cook all of the French toast at once before serving, reheat them in a 180°c/355°f oven for 5-10 minutes.
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 or some caramelised apples.
For a savoury option, leave out the cinnamon & sugar from the custard & top the French toast with avocado, salad or a poached egg.
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.
Cooking On An Aga
With all of my recipes, I also include cooking instructions for Agas.
To fry the French toast, use the boiling plate. If your frying pan gets too hot, move over to the simmering plate.
French Toast Tips & Tricks
- If you’re cutting your own brioche, slice it 1.5 cm thick.
- Give the custard a really good whisk!
- Don’t get the frying pan too hot, to avoid burning.
- Reheat French toast by putting it in a 180°c/355°f oven for 5-10 minutes.
- Use a combination of milk & cream for a rich flavour.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Breakfast Recipes
- Elvis Pancakes
- Buttermilk Waffles With Strawberry Compote
- Brown Sugar Toast & Roasted Banana Brown Butter
- Sausage & Egg Muffin
- English Muffins
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Brioche Cinnamon French Toast
- Measuring Jug
- Shallow Bowl
- Large Frying Pan
- 8 Slices Brioche 1½cm Thick
- 4 Whole Eggs
- 125 g Whole Milk
- 75 g Double Cream
- 3 tbsp Caster Sugar
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- A Pinch Of Table Salt
- Vegetable Oil
- Maple Syrup
- Salted Butter
- Icing Sugar
- 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 30 seconds on each side then place them into the frying pan.
- Cook for 1-2 minutes on each side or until 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 serve, top each portion with a good amount of maple syrup, butter & a dusting of icing sugar.