Brioche French Toast
I grew up eating savory French toast. It was something that you’d use a day or two old bread, and eat for breakfast before school, or on weekends. I still make them frequently, especially for our weekend brunch, but these are something else.
These are soft, sweet, and most definitely something that you should, and I repeat, you should add to your breakfast menu.
I found Chocolate chip brioche toast and I had only one thing in mind how to use them… And here it is my epic Brioche French Toast.
Brioche French Toast
- 4-5 large eggs
- 1 Cup 240ml Whole Milk
- 2 teaspoons Ground Cinnamon
- Pinch of Nutmeg
- Pinch of Salt
- 2 tablespoons 25g Sugar
- 1 loaf day-old brioche sliced into thick slices (Mine are chocolate chip brioche toast)
- Butter for greasing a skillet/pan
- Syrup for serving
- Fresh fruit for serving
- In a large bowl, whisk together eggs, milk, cinnamon, nutmeg, a pinch of salt and sugar; whisk well to combine.
- Layer bread slices in a large baking dish and pour over egg mixture; let stand until the bread begins to absorb liquid, a minute or two. Carefully turn the bread slices (Use a spatula and carefully flip because it could easily rip apart) and let bread absorb liquid on the opposite side.
- Preheat oven to 200 degrees Fahrenheit (93C). Place a baking sheet or ovenproof serving platter in oven.
- Add 2 to 3 slices depending on the size of your skillet, soaked bread and cook until golden brown and crisp on a medium-high heat.
- Turn bread around and cook until golden brown and crisp, adding butter as necessary.
- Transfer French toast to baking sheet in oven to keep warm. Repeat process with butter, soaked bread, and butter again until all the bread slices are cooked.
- Serve French toast immediately with fresh fruit and syrup!
I am using less sugar because brioche is sweet, and plus it contains chocolate chips with the addition of some syrup like maple syrup, for example, I really didn't want sugar attack after eating these.
I think 2 tablespoons of sugar is plenty. I found Brioche in Aldi -- I am not sponsored by them, but I feel that you should know where I got it in case you'd like some for yourself.