Brioche French Toast

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Yield: 6 servings

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Since French toast is all about the bread, the kind of bread you use makes a difference. You want a firm bread, one that can stand up to a good soak in egg and milk; but it shouldn't be so firm that frying makes it tough. We think butter- and egg-rich brioche is an ideal choice. Here we bake it in a 9" pain de mie pan, to create perfectly square slices; then dip it in a simple cinnamon- and nutmeg-scented batter before frying. Delicious!

Brioche French Toast

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 6 servings
Published: 08/15/2011



Batter for French Toast


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1) In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.

2) Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.

3) Shape the dough into a 9" log, and place it in a lightly greased 9" pain de mie pan. Cover the pan, and let the chilled dough come to room temperature, then rise to within 1 1/2" or so of the rim of the pan; this may take up to 5 hours or so.

4) Towards the end of the rising time, preheat the oven to 350°F.

5) Close the lid on the pain de mie pan, and bake for 45 minutes. Remove the pan from the oven, and remove the lid; the bread should be golden brown, and register at least 205°F on an instant-read thermometer. Continue to bake for a few more minutes if the bread isn't done, then remove it from the oven, turn it out of the pan, and cool completely on a rack.

6) To make French toast: Let the loaf get a bit stale before using it for French toast. Or cut six 3/4" to 1"-thick slices of fresh brioche and let them sit, uncovered, for several hours.

7) Whisk together the sugar, cinnamon, nutmeg, and flour.

8) In a separate bowl or measuring cup, whisk together the eggs, cream or milk, and vanilla.

9) Whisk the wet ingredients into the dry ingredients.

10) Divide the batter among six saucers, and soak each piece of bread for about 2 minutes on each side, until it's absorbed most of the batter, but isn't soggy all the way through. While the bread is soaking, preheat your griddle.

11) Cook the French toast for 2 to 3 minutes on the first side, or until it's golden brown; adjust the heat so it's not cooking too slowly or too quickly. Turn the toast over, and cook the second side until golden brown, about 2 minutes.

12) To serve, spread hot slices with butter, and drizzle with maple syrup.

Yield: 6 servings.


  • star rating 01/31/2015
  • Katie from Lower Southampton, PA
  • This is the best french toast I've ever had. The taste & flavor is phenomenal. Preparation is easy. I've reccomended it to everyone I know!
  • star rating 07/14/2014
  • Hillary from Portland, Oregon
  • Easy to follow recipe and produces an excellent taste and textured bread. I can't wait to use the loaf for French toast! I would recommend definitely putting on the tin foil tent after the first ten minutes of baking. This bread really does darken quickly!
  • 02/23/2014
  • Karen from Salt Lake City, UT
  • I want to try this recipe, but how would you adjust this recipe if you have the 13" pain de mie pan? Thank you.
    To fill a 13" pain de mie pan, try increasing all the ingredients except the yeast and salt by 1/3. Happy baking! Irene@KAF
  • star rating 08/21/2011
  • laurief from KAF Community
  • This recipe looks a little intimidating but is totally not. The kneading really *does* result a beautiful, glossy dough, so keep the faith during that step and the rest is easy. I didn't have a fancy pan either, so used my regular pan covered in foil and the result was perfect.
  • star rating 08/16/2011
  • nicolem from KAF Community
  • PJ, what if you don't have the specialty pan to make Brioche? What can be used in its place? I don't buy all the specialty pans that are only used a few times a year.
    Feel free to use a regular loaf pan for this recipe, the pain de mie is just to create a perfect square shape. ~Amy

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