SaveFrench Toast
Thick-cut brioche soaked in vanilla custard, golden and crisp. Weekend breakfast perfected.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $8.00 · $2.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 8 slices thick-cut brioche bread (3/4-inch thick)
- 4 large eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter (for cooking)
- 1/2 cup maple syrup (for serving)
- 2 tbsp powdered sugar (for dusting)
Instructions
- 1
Whisk together eggs, milk, cream, vanilla, cinnamon, sugar, and salt in a shallow dish wide enough to dip the bread.
4 large eggs3/4 cup whole milk1/4 cup heavy cream1 tsp vanilla extract1 tsp cinnamon1 tbsp sugar1/4 tsp salt - 2
Dip each bread slice in the custard for 20-30 seconds per side. Don't oversoak — the bread should be coated, not falling apart.
8 slices thick-cut brioche breadDay-old bread absorbs better without falling apart. Fresh bread gets mushy.
- 3
Melt 1 tbsp butter in a large nonstick skillet or griddle over medium heat. Cook 2-3 slices at a time, 3-4 minutes per side until golden brown and cooked through. Add more butter between batches.
3 tbsp unsalted butter - 4
Serve hot, dusted with powdered sugar and drizzled with maple syrup. Add fresh berries if desired.
2 tbsp powdered sugar1/2 cup maple syrup
Pairs With
Lightly sparkling sweet Italian wine
Peachy sweetness complements the vanilla custard
Belgian raspberry or peach lambic
Tart fruit beer cuts through the richness
Prosecco and peach puree
Light, fruity, and bubbly — perfect brunch elegance
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Coffee's brewing. Pancakes on the griddle. No rush. Just acoustic warmth.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Brioche or challah bread makes the best French toast — the egg-rich bread soaks up custard perfectly.
- •Keep finished slices warm on a wire rack in a 200°F oven while cooking the rest.
Substitutions
- brioche bread → challah, Texas toast, or sourdough
- heavy cream → all milk
- maple syrup → honey or berry compote
Leftovers
Refrigerate up to 2 days. Reheat in a 350°F oven or toaster oven for best results.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
