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Brioche French Toast

Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 loaf Brioche
  • 4 Eggs
  • 1/2 c Milk whole milk if possible
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tbsp Raw Sugar
  • Powdered Sugar for dusting
  • Fruit for topping
  • Maple Syrup


  • Preheat your pan to medium high heat. I use a bit of oil in mine however, butter will give a nuttier flavor. You will have to add butter while cooking to keep pan coated.
  • In a medium bowl, whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine. Pour into a flat baking pan or bowl.
  • Cut brioche slices about 1/2 inch thick. Any thinner the bread won’t hold up as well.
  • Dip the brioche into the egg mixture coating evenly. Allow excess to drip off prior to placing in skillet.
  • Place on preheated skillet or pan and fry to a golden brown, flip and brown other side. I turn about 2-3 minutes in. Keep an eye on the heat and oil in your pan. Too hot will result in burnt toast.
  • Remove from skillet & top with powdered sugar, fruit & maple syrup!