What makes this french toast the best? The thick brioche bread and dark brown sugar, of course. French toast should always be made with thick bread. Texas toast or even homemade bread will work just fine but, there is something about French brioche that makes this recipe extra delicious. The sweetness of the brioche makes for a perfect breakfast that will always turn heads.
PREP TIME: 16 MINS
TOTAL TIME: 30 MINS
- 8 thick slices of brioche (or any hearty bread - I suggest buying a loaf you can cut on your own as to make sure they are about an inch thick)
- 1 1/2 cups of milk, warmed
- 4 eggs
- 3 tbsp dark brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp melted unsalted butter + extra for skillet/griddle
- 1/4 tsp salt
- 1 tbsp vanilla extract
- Preheat oven to 300°F.
- Line bread slices on baking sheet and bake for 8 minutes on each side. Remove, let cool and lower the oven temperature to 200°F.
- As your bread is baking, whisk together the milk, eggs, brown sugar, cinnamon, melted butter and vanilla extract in a large bowl.
- Heat some butter on skillet or griddle on medium low heat.
- Soak 2 slices of toast in prepared mixture - about 5 seconds on each side. (No more than 2 slices at a time or else it gets soggy)
- Transfer soaked toast to skillet or griddle and cook for 3 minutes on each side or until golden brown.
- Place cooked slices back on baking sheet and put in oven to keep warm.
- Repeat steps 4-7 until all the toast is cooked.
- Serve with butter, maple syrup and/or powdered sugar.