This recipe is the classic, simple version that pleases every crowd. French Toast is one of those cheat meals that comes with no guilt here. It’s the next best thing to my dad’s Swedish Pancakes for a truly comforting special treat breakfast.

Growing up my dad made French Toast with this same batter, but with whatever bread/dairy we had in the house. Brioche is a very special French bread made with eggs and butter. It is light and airy but stands up to this batter perfectly.

My first experience with brioche French Toast was at my favorite French café, Jean-Jacques’ Culinary Creations, now in Pleasantville, NY. If you happen to be near it, go check it out. They have an incredible menu and ambiance and the owners happen to be the greatest people you will ever meet.

If you are in CT I highly recommend getting your brioche loaf from Flour Water Salt Bread in Darien. It is a sourdough brioche loaf that is absolutely perfect. The benefits of sourdough are widely known, check out this awesome article from Dr. Axe if you want to learn more. The thoughtfulness that this bakery puts into their product makes it well worth the trip. That is where I have been picking up my sourdough brioche loaves:

Equipment:
Mixing Bowl
Whisk
Nonstick pan or griddle
Spatula

Ingredients:
Brioche loaf, cut in about 1″ pieces with a serrated bread knife.
8 eggs
2c cream (or half/half or milk if desired)
2T vanilla sugar
2t vanilla extract
Pinch salt
Cinnamon as desired, either in the batter or sprinkled on each slice after being dipped in batter.*

Method:
1. Whisk ingredients in bowl.
2. Dip the cut pieces of bread into the batter and let them soak it up.*
3. On a hot buttered pan or griddle, cook on each side until GBD (golden brown and delicious).*
4. Serve with a knob of butter and some local maple syrup or fresh berries and whipped cream as my kids always request!

*Notes:
-You can leave the batter in the bowl or transfer it to a 9×13 pan so you have more surface area for dipping.
-After the first batch you make you will know exactly how you like it. Some people like it completely saturated, some a little less so. Some people like it cut a little less than an inch, some people like it 1.5 inches. Make it yours.
-If you didn’t put the cinnamon in the batter, sprinkle it on after you soak it. (If you put it in the batter it will run away from the bread when you go to soak it.)
-If you are not serving them immediately you can hold them on a sheet tray/rack in a 300* oven while you make the rest to keep them warm and serve all at once.

Enjoy! Let me know if you have any questions or other serving suggestions for us!

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!

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