French toast with brioche is the ultimate kind of indulgence. I like french toast and I like brioche, but these two combined are on a completely other level of scrumptious dessert. The chewy quality that brioche possesses mixed with the milky bath you give it before that butter fry it all up.. My tastebuds got chills just writing about it.
You can totally buy a brioche loaf and skip right to the french toast part, but if you’d like to make your own, below’s the recipe.
Ingredients ( for one very big loaf)
- 400 g flour
- A pinch of salt
- 50 g sugar
- 20 g fresh yeast (and a little bit of lukewarm milk or water to dissolve it in)
- 4 eggs
- 200 g room temperature butter
- Mix your dry ingredients in a bowl before putting your dissolved yeast and then your eggs one by one and whisking it slowly.
- When your dough is combined, add then your butter, working it piece by piece (like you would in a liege waffle recipe).
- Your dough is going to be elastic but should be holding itself together. If needed, add a little flour. It’s always convenient for a dough to be wet rather than dry because you could always add flour, while the opposite can get pretty tricky.
- Cover your bowl with a plastic wrap and let it sit on your fridge as long as you can. Minimum an hour (or a little more), maximum a whole night if you’re the patient kind. Brioche doughs always need rest to puff up nicely when they bake. But as always, you do you.
- Take your dough out of the fridge and cut it in three equal parts. That’s what I did because I wanted to make a braided brioche, I rolled out the three pieces into long and thin baguette shapes, and put them on parchment paper and tried my best to make a braid. You can skip this part altogether and just put it in any baking pan you’d like and get it over it. Just don’t forget the parchment paper first.
- Let it rise on your oven at 30°C for one hour and a half, then take it out and smear some beaten egg on top, before putting it back at 170°C for a half hour (more or less depending on your oven).
Your brioche is now done, dive in as you please but just leave some leftovers for your french toast. This is after all what we’re here to talk about.
- 3 eggs
- Some milk
- Brown sugar
- 1 tsp of cream
- Butter to fry up
- You can buy it pre made or just whisk together some cream with a tbsp of sugar until firm.
- Beat your eggs with a fork, before adding in some milk, I never measure it out for french toast, let’s just say it’s half a glass. Add in cinnamon and brown sugar to your taste, and finish it up with a teaspoon of cream.
- Cut pieces in your brioche and let soak them in the egg mixture for a little while before heating up your pan and frying them up on melted butter.
- Let them cook for two minutes before flipping them, I even cook the sides to have the top layer all crunchy.
- Put your french toast on your presentation plates before serving them with the toppings of your choice. I went for whipped cream and berries, and drizzled some honey on top.