Prep Time:
Yield:Description
Golden, buttery French toast made with thick-cut brioche bread, warm cinnamon, vanilla, and rich whole milk. Perfect for holidays, brunch, Mother’s Day, or a cozy weekend breakfast.
Ingredients
- 8 slices brioche bread
- 4 eggs
- 2/3 cup whole milk
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- Butter for skillet (about 4 tablespoons, divided)
- Maple syrup for serving
- Powdered sugar
- Strawberries or raspberries (optional)
Instructions
- Whisk eggs, milk, sugar, cinnamon, and vanilla in shallow bowl.
- Heat buttered skillet over medium heat. Add two tablespoons of butter to the skillet. It’s best to cook the French Toast in sages unless you have a large skillet. I usually used two tablespoons of butter to three to four slices of bread.
- Dip bread slices into mixture, coating both sides.
- Cook slices 2–4 minutes per side until golden brown. Sprinkle with more cinnamon if desired.
- Serve hot with butter, powdered sugar, berries, and warm syrup.
Yield: 4 servings
Notes
Storage Tips
- Refrigerate leftovers in an airtight container up to 3 days.
- Reheat in skillet, toaster oven, or oven for best texture.
- Freeze slices between parchment paper up to 2 months.