Thick-Cut Brioche French Toast
Thick-Cut Brioche French Toast
Ingredients
For the Brioche Loaf (or use store-bought brioche)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warm (105-115°F)
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the French Toast Custard
- 6 large eggs
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
For Cooking and Serving
- 2 tablespoons unsalted butter, for cooking, plus more as needed
- 1/4 cup powdered sugar, for dusting, or as needed
- 4 scoops vanilla ice cream
- 1/2 cup maple syrup, or as needed
Instructions
- 1
If making brioche from scratch: In a large bowl, whisk together the flour, 1/4 cup granulated sugar, yeast, and salt. In a separate bowl, combine the warm milk and 2 lightly beaten eggs. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes.
⏱️ 10 min
- 2
Gradually add the softened butter, one piece at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and no longer sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 3
Gently punch down the risen dough. Divide it into 4 equal portions. Roll each portion into a log shape and place them side-by-side in a greased 9x5-inch loaf pan. Cover the pan loosely with plastic wrap and let rise again for 30-45 minutes, or until the dough has nearly doubled and fills the pan.
⏱️ 45 min
- 4
Preheat oven to 375°F (190°C). Bake the brioche loaf for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, tent loosely with foil. Remove from oven and let cool completely on a wire rack before slicing. (If using store-bought brioche, skip steps 1-4).
⏱️ 35 min•🌡️ 375
- 5
Once the brioche is cooled, carefully trim off the crusts from all sides of the loaf. Slice the soft, crustless brioche into 4 thick, rectangular pieces, about 1 1/2 to 2 inches thick.
⏱️ 5 min
- 6
Prepare the custard: In a large, shallow baking dish or bowl, whisk together the 6 large eggs, 2 cups whole milk, 1/4 cup granulated sugar, and 1 tablespoon vanilla extract until smooth and well combined. The mixture should be a pale yellow.
⏱️ 3 min
- 7
Place the thick-cut brioche slices into the custard mixture, ensuring they are fully submerged. Press them down gently to help them absorb the custard. Let the bread soak for at least 15 minutes, flipping once halfway through, or longer for a more custardy interior (up to 30 minutes).
⏱️ 15 min
- 8
Melt 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once the butter is melted and shimmering, carefully place 1-2 soaked brioche slices into the skillet, ensuring not to overcrowd. Cook for 3-5 minutes per side, or until golden brown and cooked through, with a soft, pudding-like interior.
⏱️ 10 min
- 9
Repeat with the remaining brioche slices, adding more butter to the skillet as needed. Transfer the cooked French toast to plates.
⏱️ 10 min
- 10
To serve, generously dust each piece of French toast with powdered sugar. Top with a scoop of vanilla ice cream and drizzle with maple syrup. Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thick-Cut Brioche French Toast
Ingredients
For the Brioche Loaf (or use store-bought brioche)
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 cup whole milk, warm (105-115°F)
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the French Toast Custard
- 6 large eggs
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
For Cooking and Serving
- 2 tablespoons unsalted butter, for cooking, plus more as needed
- 1/4 cup powdered sugar, for dusting, or as needed
- 4 scoops vanilla ice cream
- 1/2 cup maple syrup, or as needed
Instructions
- 1
If making brioche from scratch: In a large bowl, whisk together the flour, 1/4 cup granulated sugar, yeast, and salt. In a separate bowl, combine the warm milk and 2 lightly beaten eggs. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes.
⏱️ 10 min - 2
Gradually add the softened butter, one piece at a time, kneading until each piece is fully incorporated before adding the next. Continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, and no longer sticky. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 3
Gently punch down the risen dough. Divide it into 4 equal portions. Roll each portion into a log shape and place them side-by-side in a greased 9x5-inch loaf pan. Cover the pan loosely with plastic wrap and let rise again for 30-45 minutes, or until the dough has nearly doubled and fills the pan.
⏱️ 45 min - 4
Preheat oven to 375°F (190°C). Bake the brioche loaf for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, tent loosely with foil. Remove from oven and let cool completely on a wire rack before slicing. (If using store-bought brioche, skip steps 1-4).
⏱️ 35 min•🌡️ 375 - 5
Once the brioche is cooled, carefully trim off the crusts from all sides of the loaf. Slice the soft, crustless brioche into 4 thick, rectangular pieces, about 1 1/2 to 2 inches thick.
⏱️ 5 min - 6
Prepare the custard: In a large, shallow baking dish or bowl, whisk together the 6 large eggs, 2 cups whole milk, 1/4 cup granulated sugar, and 1 tablespoon vanilla extract until smooth and well combined. The mixture should be a pale yellow.
⏱️ 3 min - 7
Place the thick-cut brioche slices into the custard mixture, ensuring they are fully submerged. Press them down gently to help them absorb the custard. Let the bread soak for at least 15 minutes, flipping once halfway through, or longer for a more custardy interior (up to 30 minutes).
⏱️ 15 min - 8
Melt 1 tablespoon of unsalted butter in a large skillet or griddle over medium heat. Once the butter is melted and shimmering, carefully place 1-2 soaked brioche slices into the skillet, ensuring not to overcrowd. Cook for 3-5 minutes per side, or until golden brown and cooked through, with a soft, pudding-like interior.
⏱️ 10 min - 9
Repeat with the remaining brioche slices, adding more butter to the skillet as needed. Transfer the cooked French toast to plates.
⏱️ 10 min - 10
To serve, generously dust each piece of French toast with powdered sugar. Top with a scoop of vanilla ice cream and drizzle with maple syrup. Serve warm.
⏱️ 2 min