Description
Rich and custardy brioche French toast infused with warm vanilla bean and cinnamon, served with fresh berries and maple syrup—perfect for a cozy Mother’s Day breakfast!
Ingredients
Units
Scale
- 1 loaf brioche bread, cut into 3/4-inch thick slices (best if 1–2 days old)
- 3 eggs
- 1 1/2 cups whole milk
- 1 tbsp brown sugar
- 1 tbsp vanilla bean paste (or vanilla extract)
- 1/2 tsp cinnamon
- Small pinch of salt
- Unsalted butter for cooking
For Serving:
- Fresh whipped cream
- Fresh berries (strawberries, blackberries, raspberries)
- Warm maple syrup
Instructions
-
Prepare the Custard:
- In a shallow dish, whisk together eggs, milk, brown sugar, vanilla bean paste, cinnamon, and salt until well combined.
-
Preheat the Skillet:
- Heat a medium nonstick skillet over medium heat and add a little butter.
-
Dip & Cook the French Toast:
- Dip each slice of brioche into the custard mixture, ensuring both sides are coated but not overly soaked.
- Place the soaked bread onto the heated skillet and cook for about 3 minutes per side, or until golden brown and cooked through.
- Adjust heat as needed to prevent burning.
-
Repeat & Serve:
- Repeat with the remaining slices, mixing the custard occasionally to redistribute the vanilla bean and cinnamon.
- Serve warm, topped with fresh whipped cream, berries, and a drizzle of warm maple syrup.
Notes
- Using day-old brioche helps absorb the custard mixture without getting too soggy.
- Vanilla bean paste enhances the flavor, but vanilla extract works well too.
- Cook on medium heat to ensure even cooking and a golden-brown crust.
