⏤ The Recipe
Brioche French Toast.
There’s French toast, and then there’sthisFrench toast. Myspiced brioche French toastrecipe takes the classic breakfast to the next level with rich brioche bread soaked in a warm, spiced custard infused with star anise, cinnamon, cardamom, and orange zest. It’s crisp on the outsi…
Prep
50m
Cook
40m
Total
2h
Serves
6
⏤ The Story
There’s French toast, and then there’sthisFrench toast. Myspiced brioche French toastrecipe takes the classic breakfast to the next level with rich brioche bread soaked in a warm, spiced custard infused with star anise, cinnamon, cardamom, and orange zest. It’s crisp on the outside, soft and custardy on the inside, and topped with homemade whipped cream, berries, and maple syrup for the perfect finishing touch!
I lovebuttermilk pancakes. However, my absolute favorite sweet breakfast option is homemade brioche French toast, and my recipe is unlike anything you’ll find at your local diner. It tastes like crème brûlée, looks like a decadent dessert, and makes breakfast more delicious than you ever thought possible.
First, I bake the bread to dry it out. Then, I lightly coat each side with sugar, caramelize the bread slices in a buttery skillet, and quickly finish the dish in the oven. Served warm with sweet toppings, every bite offers an explosion of tastes and textures I know you’re going to love. You’ll never need another French toast recipe again!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Dry the Bread
- 1
Preheat the oven to 285°F (140°C). Line a sheet tray with a wire rack.
- 2
Trim the ends off the brioche loaf, then slice into one and one-fourth-inch (about three-centimeter) thick slices.
- 3
Place the slices on the wire rack, and bake for 10 minutes. Flip and bake for another 10 minutes, just until the surface is dried out. There should be no browning.
- 4
Remove from the oven and set aside.
Make the Custard
- 1
In a saucepan, combine the whole milk, star anise, cinnamon stick, cardamom pods, cloves, orange zest, and salt.
- 2
Heat over medium-low, stirring frequently, until the milk reaches 190°F (88°C), about three to five minutes.
- 3
Remove from heat, and stir in vanilla bean paste. Cover and let steep for 30 minutes.
- 4
Meanwhile, in a medium bowl, whisk together the egg yolks and sugar. Whisk for two to three minutes until the mixture is pale and doubled in volume.
- 5
Strain and discard the whole spices from the milk.
- 6
Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs without cooking them. Set custard aside.
Cook the French Toast
- 1
Increase the oven temperature to 300°F (150°C).
- 2
Dip each slice of Brioche into the custard mixture for 30 seconds per side. Let the excess custard drip off before placing it on a plate.
- 3
In a skillet over medium-low heat, melt two tablespoon (28 gram) clarified butter.
- 4
Sprinkle one to two teaspoon (four to eight gram) of sugar on one side of each slice. Place the sugar side down into the skillet. While cooking, sprinkle another teaspoon (four grams) of sugar on the top side.
- 5
Cook until the bottom is deeply golden brown, about three to four minutes, then flip and cook the other side for another three to four minutes.
- 6
Transfer the cooked slices to the wire-racked sheet tray.
- 7
Repeat with remaining slices, adding another two tablespoon (28 gram) of butter for each new batch and adjusting the heat as needed.
- 8
Once all slices are seared, transfer the tray to the oven and bake for five to ten minutes, or until the custard is fully set.
To Serve
- 1
Top warm slices with whipped cream, fresh berries, maple syrup, and powdered sugar as desired.
⏤ Chef's Notes
*Nutrition information does not include toppings.Storage:This recipe is best served right away, but leftovers will keep fresh in an airtight container in the refrigerator for up to three to four days. Or, freeze for up to three months.
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