Classic Brioche French Toast

The first time I had French toast was when Saylor and I were in college. He made us this delicious breakfast dish, and I was instantly hooked. Since then, we’ve made French toast quite frequently. We stopped for a while after moving onto the boat, but recently I decided to make brioche bread so we could enjoy this classic breakfast while on board.

The brioche does not disappoint. It adds an extra touch of sweetness and softness with every bite. This recipe is simple, you can make your own brioche bread, use a store-bought loaf, or even use whatever bread you already have in your pantry. The key is making sure you fully coat the bread in the egg custard before cooking. Do that, and you’ll be in breakfast heaven!

If you’d like to go the extra mile and make your own brioche, the recipe is below.

• 2 eggs

• 1/2 cup whole milk

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1tsp of cinnamon (enough cinnamon to coat the top of the custard mix)

• 2 tbsp of butter

• 4 slices of thick brioche bread

• Optional: 1/2 tsp of confectioners sugar or 2 tbsp of maple syrup for topping

Prep time: 5 mins Cook time: 50 mins Total time: 55 mins Servings: 4 servings

1. In a small bowl beat two eggs

2. Add milk, granulated sugar, vanilla extract and stir together.

3. Sprinkle cinnamon to bowl and do not blend.

4. Over medium heat, heat pan and coat top with butter so brioche bread does not stick.

5. Dip both sides of the brioche bread in the custard and transfer to the pan.

6. Cook for 3 to 5 minutes or until golden brown and flip to cook other side.

7. Repeat for the remaining slices adding cinnamon to top of custard as needed.

8. Plate and add butter, syrup, or a dusting of confectioners sugar.

9. Enjoy while warm :)

Steps 1-2: I added whole milk but any milk will do for the custard.

Step 3-5: I do not mix the cinnamon. However, mix cinnamon to custard if you want a more subtle taste of cinnamon. I also dip the brioche until it is well saturated. Depending on how long to saturate the bread, your cooking times will vary. Adjust the heat so if your bread is well saturated, it can cook for longer on each side without burning.

Steps 6-9: Saylor prefers his French toast to be more on the thin side so it is crunchy rather than soft and doughy. If you want a more crunchy French bread, simply press it down with a spatula so it cooks faster and it is crispier. Once cooked, top with fruit, butter, syrups or confectioners sugar.