Thick custardy French toast with brioche, eggs, cinnamon, and vanilla. Ready in 20 minutes. The perfect weekend breakfast.
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Ingredients
- •8 thick slices brioche, challah, or sourdough bread (¾ inch / 2 cm thick, preferably 1–2 days old)
- •3 large eggs
- •¾ cup (180ml) whole milk
- •2 tbsp (24g) granulated sugar
- •1 tsp (5ml) vanilla extract
- •1 tsp (3g) ground cinnamon
- •Pinch of salt
- •2 tbsp (28g) unsalted butter, for the pan
- •Maple syrup, powdered sugar, and fresh berries for serving
Instructions
- 1
Crack the 3 large eggs into a wide shallow bowl. Add the whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until fully combined and uniform.
- 2
Heat a large non-stick skillet or griddle over medium heat. Add 1 tbsp unsalted butter and let it melt and foam, swirling the pan to coat.
- 3
Working one or two slices at a time, submerge each bread slice in the egg mixture for 20–30 seconds per side, pressing lightly so the custard soaks in. Lift out, letting excess drip back into the bowl.
- 4
Place the soaked bread slices flat in the hot skillet with the melted unsalted butter. Cook for 2–3 minutes per side until deep golden brown — resist moving them early so they get proper color. Cook in batches, adding more unsalted butter between each batch as needed.
- 5
Serve immediately topped with maple syrup, a dusting of powdered sugar, and fresh berries.
💡 Tip
Day-old or slightly stale bread absorbs the egg custard without falling apart — fresh bread becomes mushy. If all you have is fresh bread, toast the slices lightly first.
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