brioche french toast

The best French toast made with brioche bread. Crispy on the outside and custard-like on the inside.

Brioche French Toast

eggs

milk

Tbsp sugar

cornstarch

tsp vanilla extract

cinnamon

brioche bread (about 3/4-inch thick, day-old (Note))

Tbsp butter (or more)

maple syrup

sugar

berries

In a bowl, whisk together eggs, milk, sugar, dissolved cornstarch, vanilla extract, and cinnamon.

Soak

Place brioche bread in a shallow baking pan and pour batter over the bread. Let the bread soak for about 1 minute per side until the mixture is absorbed.

Cook

Heat a large enough pan or griddle over medium heat and melt butter. Pick up bread and allow any excess mixture to drip off. Fry for about 2 minutes on each side until golden brown.

Serve

Perfect French Toast

salt

nutmeg

vanilla extract

butter,

Slice a small sliver off each end of the bread then cut the loaf in half. Cut each half in half, then each piece in half to yield eight slices, about one inch thick.

Place a rack over a sheet tray and lay out the slices and let sit overnight uncovered to dry out the bread.

In a medium bowl, vigorously beat eggs then whisk in sugar, salt, cinnamon, nutmeg, vanilla and milk.  Cover and place in the refrigerator overnight.

When ready to serve, whisk once more then pour the egg mixture into a casserole dish. We used a 9X13 so we could dip four at a time.

Place four slices into the egg mixture and time 90 seconds. Flip and time 90 seconds more. Remove to a clean tray. Repeat for last four pieces of bread.

Heat one large or two medium griddle pans over medium heat and melt two tablespoons of butter per pan, or all four if using one large griddle.

Once the butter is frothy and starting to brown slightly, place all of the soaked bread onto the melted butter and time 90 seconds. Flip and cook 90 seconds more.

Remove to a serving platter and serve with softened butter and heated maple syrup. Serve two slices per person.

This is very good, but I used Hawaiian Round Loaf bread!  Delish!

I just made this French toast for Thanksgiving breakfast and it is fantastic. My family loved it. Thank you for such a great recipe I will be making it again , for Christmas breakfast.

Family loved this I went ahead followed it directly was amazing I made sausage links sunny side up egg and bacon and make a sandwich with the French toast my 4 year old ate almost two sandwiches!!!! Will be using this way more often!

https://content.jwplatform.com/videos/urWfFN2P.mp4

Oh my my! A mascarpone/ricotta filled brioche bread soaked in a ricotta custard. Garnished with mini chocolate chips! 

Cannoli French Toast Bake

brioche bread

ricotta cheese

tsp kosher salt

mini chocolate chips

mascarpone cheese

whole milk ricotta cheese

In a large mixing bowl Whisk together milk, eggs, ricotta, sugar, salt and vanilla.

In another bowl add all the ingredients for the cannoli. Mix until smooth and creamy!

Take one slice of bread and spread 2 tablespoons of the cannoli mixture. Place another slice or brioche on top. Cut into four. Arrange facing up in a buttered baking dish.

Pour custard over the bread. Cover and refrigerate overnight! This will help the custard really soak into the bread.

Remove cover from the baking dish. Top with mini chocolate chips. Bake for 30-35 minutes or until it is golden brown. Dust with powdered sugar!

My goodness this is delicious!  It’s rich and decadent and I can’t stop eating it!  Wow!

https://www.youtube.com/watch?v=od2CSoXSg4g

This weekend try this FABULOUS French toast bake! Brioche bread that is filled with a cannoli cream before being soaked in a ricotta custard! Don’t forget to top it with mini chocolate chips! You gotta admit, this looks and sounds pretty bomb! #FoodDolls #shorts #frenchtoast 

Recipe:

1 loaf sliced brioche bread
4 eggs
1/4 cup granulated sugar
1 cup whole milk
1/4 cup ricotta cheese
1 tsp vanilla extract
1/2 tsp kosher salt
1 cup mini chocolate chips
Cannoli Filling
8 oz mascarpone cheese
1.5 cups whole milk ricotta cheese
1 cup powdered sugar
1 tsp vanilla extract
Instructions
In a large mixing bowl Whisk together milk, eggs, ricotta, sugar, and vanilla.
In another bowl add all the ingredients for the cannoli. Mix until smooth and creamy!
Take one slice of bread and spread 2 tablespoons of the cannoli mixture. Place another slice or brioche on top. Cut into four. Arrange facing up in a buttered baking dish.
Pour custard over the bread. Cover and refrigerate overnight! This will help the custard really soak into the bread.
Preheat oven to 350 degrees F.
Remove cover from the baking dish. Top with mini chocolate chips. Bake for 30-35 minutes or until it is golden brown. Dust with powdered sugar!

Funfetti Brioche Bread is a celebration of the Austrailian favorite: fairy bread. Sprinkles are throughout an enriched brioche loaf that is delicious.

Funfetti Brioche Bread

colored sprinkles

all-purpose flour

white granulated sugar

instant yeast

water

unsalted butter (at room temperature)

egg egg wash

Line a baking sheet or baking dish with plastic wrap, foil or parchment. Add the sprinkles to the baking sheet and transfer to the freezer.

In a stand mixer, with the dough hook, mix together all of the dough ingredients to form a mostly smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. Knead this dough on medium speed for 10 minutes. (The original recipe usually calls for 15 to 20 minutes, but we're kneading it later on in the recipe, again, and we don't want over-kneaded dough so we're stopping at 10 minutes!).

Spray a medium bowl with cooking spray. Transfer the dough into the greased bowl, using a spatula because the dough will be a bit sticky. Cover the bowl with a clean kitchen towel and let it rise for 1 hour. At the 1 hour mark, cover the bowl with plastic wrap and transfer to the fridge to proof for several hours, ideally overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.

When the dough has chilled, transfer about half of it (you're really gonna have to pull it out of the bowl--it'll be hard and super cold!) to the bowl of a stand-up mixer, with the dough hook attached.

Remove the frozen sprinkles from the freezer and reserve about a teaspoon for the topping. Pour about 2 teaspoons of sprinkles on top of the dough that's in the machine. Turn the machine on low speed and knead for about 30 to 40 seconds. Stop the machine and add the remaining dough and sprinkles. Knead again for about 2 minutes--during this time the sprinkles should totally be mixed into the dough and the dough should become smoother. Turn the dough out onto a lightly floured surface and knead it a few times to form a ball. This step helped with getting it a bit smoother.

You have some options in terms of sizing. You can do: 1.) One large loaf in a 9x5-inch loaf pan. 2.). One loaf in a 8x4-inch pan and one 2 1/2x2 loaf pan. 3.) Or you could do four 2 1/2x2 loaf pans.

To do a 9 x 5-inch loaf: Divide the dough into three and roll those pieces into logs that are about 9 inches long. Braid them, tuck the ends under and transfer the whole thing to the lightly greased pan.

To do a 8x4 1/2-inch loaf and one 2 1/2x2 loaf: Form the dough into a ball and cut off about 1/4 of the dough. Cut that small piece into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the small braid to the lightly greased 2 1/2x2-inch loaf pan. Repeat these same steps with the larger leftover piece of dough and transfer the big braid to the lightly greased 8x4 1/2-inch pan.

To make mini loaves: Divide the dough into four. Divide the first ball of dough into three and roll each of those pieces into logs that are about 3 inches long. Braid them, tuck the ends under and transfer the braid to the lightly greased 2 1/2x2-inch loaf pan. Repeat these same steps with the three remaining pieces of dough and transfer them each to 2 1/2x2-inch loaf pans.

Cover the dough, regardless which route you went, and allow it to rise for 2 1/2 to 3 hours. During this time, each loaf will double in size.

Preheat your oven to 375 degrees F. Brush the loaf or loaves with the egg yolk and top with sprinkles. Transfer to the oven to bake for 10 minutes. At the 10 minute mark, turn the heat down to 350 degrees and tent the brioche, if needed, with a sheet of foil. I found that I needed to tent it at the 15 minute mark but this may vary. Bake for an additional 20 to 25 minutes for a large loaf and 10 to 15 minutes for a smaller loaf. Insert a digital thermometer in the center and you'll know it's done when it reads 190F. Remove and allow to cool completely before slicing.

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Brioche French Toast

Perfect French Toast

Cannoli French Toast Bake

Funfetti Brioche Bread

Top 4 brioche french toast recipes from across the web

The most viewed brioche french toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brioche French Toast

Perfect French Toast

Cannoli French Toast Bake

Funfetti Brioche Bread

The most viewed brioche french toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine