Brioche Vanilla Bean French Toast Royale
An elegant café-style French toast made with thick slices of buttery brioche soaked in a rich vanilla-cinnamon custard, then cooked until perfectly golden with a crisp exterior and soft, creamy center. Finished with warm maple syrup, fresh berries, and a dusting of powdered sugar, this gourmet breakfast is perfect for weekend brunches and special occasions.
Brioche Vanilla Bean French Toast Royale
shopping_basketIngredients
- Brioche Bread8 thick slices, preferably one day old
- Large Eggs4
- Whole Milk1 cup
- Heavy Cream1/4 cup
- Pure Vanilla Extract2 tsp
- Ground Cinnamon1 tsp
- Ground Nutmeg1/4 tsp
- Granulated Sugar2 tbsp
- Fine Sea Salt1/4 tsp
- Unsalted Butter3 tbsp
- Pure Maple Syrupfor serving
- Fresh Mixed Berries1 cup
- Powdered Sugarfor dusting
Nutrition Per Serving
Calories
445
Protein
13g
Fat
20g
Carbs
54g
restaurantInstructions
Prepare the Custard
In a large shallow bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, cinnamon, nutmeg, sugar, and salt until completely smooth. Make sure the spices are evenly incorporated throughout the custard.
Using a combination of milk and cream creates a richer custard that produces exceptionally creamy French toast.
Soak the Bread
Place each slice of brioche into the custard, allowing it to soak for about 20 to 30 seconds per side. The bread should absorb plenty of custard without becoming overly saturated or falling apart.
Slightly stale brioche absorbs more custard while maintaining its structure during cooking.
Preheat the Pan
Heat a large non-stick skillet or cast-iron griddle over medium heat. Add a small amount of butter and allow it to melt until lightly foaming without browning.
Cook the French Toast
Place the soaked brioche slices onto the hot skillet, leaving space between each piece. Cook for approximately 3 to 4 minutes on the first side until deeply golden brown, then flip and cook for another 2 to 3 minutes until both sides are evenly caramelized and the custard is fully cooked.
Medium heat is ideal. High heat can burn the outside before the custard cooks through.
Cook Remaining Batches
Repeat with the remaining bread, adding more butter to the skillet as needed. Wipe away any burned butter between batches to prevent bitterness and ensure an even golden finish.
Keep Warm
Transfer cooked French toast to a baking sheet and keep warm in a 200°F (95°C) oven while preparing the remaining slices. This keeps every serving hot without overcooking.
Plate Beautifully
Arrange two slices of French toast on each serving plate. Top with fresh berries and dust lightly with powdered sugar for an elegant presentation.
Serve
Drizzle generously with warm maple syrup and add a small pat of butter if desired. Pair with crispy bacon, breakfast sausage, fresh fruit, or whipped cream for a complete brunch.
Warming the maple syrup before serving allows it to soak into the French toast more evenly and enhances the overall flavor.
Store Leftovers
Allow leftover French toast to cool completely before storing in an airtight container in the refrigerator for up to 3 days or freezing for up to 2 months. Reheat in a toaster oven or skillet to restore its crisp exterior while keeping the inside soft and custardy.
Avoid reheating in the microwave whenever possible, as it softens the crisp edges that make French toast so enjoyable.
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