Brioche French Toast with Vanilla Recipe
Thick slices of sweet brioche soaked in milk, egg and vanilla, then fried in butter, are the French way to enjoy a lazy weekend breakfast. In France it’s often made with stale bread so nothing goes to waste. The flavor is reminiscent of a cross between pancakes and challah, especially when you serve it with fruit and maple syrup.
This French toast uses rich brioche or challah, which soaks up the vanilla custard beautifully and gives a dessert-like texture while still being simple enough for a relaxed weekend breakfast.
Chef's tips
Don’t soak the bread for too long or it may fall apart when you transfer it to the pan. Use medium heat so the toast cooks through and browns evenly without burning the butter.
How to serve
Serve stacked on a plate with plenty of fresh fruit, a generous drizzle of maple syrup or honey, and a light dusting of powdered sugar. A dollop of whipped cream or a spoonful of Greek yogurt also works very well.
Ingredients
- brioche or challah, slightly stale - 6 slice
- egg - 2 piece
- milk - 150 ml
- cream optional, for extra creaminess - 30 ml
- sugar - 1.5 tablespoon
- vanilla sugar or a few drops of vanilla extract - 1 teaspoon
- butter for frying - 25 g
- salt - 1 pinch
- strawberries or other fresh fruit for serving - 150 g
- maple syrup or honey, for drizzling
- powdered sugar for dusting, optional
Preparation
- In a wide bowl, whisk the eggs with the milk, cream, sugar, vanilla sugar and a pinch of salt until well combined.
- Arrange the brioche or challah slices in a single layer in a shallow dish. Pour the egg–milk mixture over them and leave for 1–2 minutes, then flip the slices and wait another 1–2 minutes, until they are well soaked but not falling apart.
- Heat half of the butter in a large frying pan over medium heat. When the butter foams, add 2–3 slices and fry for 2–3 minutes on each side, until golden and slightly crisp on the edges.
- Repeat with the remaining slices, adding the rest of the butter to the pan.
- Slice the strawberries into slices or halves. Serve the French toast immediately, topped with fruit, drizzled with maple syrup or honey and, if you like, dusted with powdered sugar.
Storage
Usmażone tosty najlepiej smakują od razu, ale możesz je przechować w lodówce do następnego dnia i podgrzać na suchej patelni lub w piekarniku. Można je też zamrozić, a potem podgrzać w tosterze lub piekarniku.
This is my go-to way to use up slightly stale brioche or challah. The vanilla aroma and buttery crust make it feel like a special brunch, even though it comes together in just a few minutes.
