Description
Indulge in rich, extra-thick cinnamon brioche French toast that is perfectly soaked in a creamy custard, fried to golden caramelized perfection, and finished in the oven for a tender, melt-in-your-mouth breakfast treat. Served warm with fresh whipped cream, this recipe combines the buttery softness of brioche with aromatic cinnamon and vanilla for an elevated classic breakfast experience.
Ingredients
Custard Mixture
- 5 large eggs
- 3 cups heavy cream
- 1 vanilla bean, seeds scraped (or 1 tbsp vanilla extract)
- 1/2 tsp kosher salt
- 1/4 cup granulated sugar
For the French Toast
- Six 1 1/2-inch thick slices of brioche
- 1 tsp ground cinnamon
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, divided
To Serve
- Whipped cream
Instructions
- Prepare Custard and Soak Bread: In a large bowl, whisk together the eggs, heavy cream, scraped vanilla bean seeds (or vanilla extract), kosher salt, and 1/4 cup of granulated sugar until well combined. Arrange the six thick brioche slices in a 9-inch by 13-inch baking dish, fitting them snugly. Pour the custard mixture evenly over the brioche slices and allow them to soak for 20 minutes. Carefully flip each slice and let them soak for an additional 20 minutes to fully absorb the custard.
- Preheat Oven and Prepare Baking Sheet: While the brioche soaks, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Make Cinnamon Sugar Mixture: In a small bowl, combine the remaining 1/4 cup granulated sugar with ground cinnamon. This will be used to add a sweet, spiced crust to the brioche slices.
- Cook Brioche Slices in Skillet: After soaking, sprinkle half of the cinnamon sugar mixture evenly over the top surface of the brioche slices. Heat 1 tablespoon of butter in a large skillet over medium-low heat. Place three brioche slices sugar side down into the skillet and cook for 3 to 5 minutes until the sugar caramelizes and the bread turns a deep golden brown. Sprinkle cinnamon sugar on their bare sides and flip to cook the other side for another 3 to 5 minutes. Transfer these to the prepared baking sheet. Wipe out the skillet to remove any burnt sugar residue, melt the remaining 1 tablespoon of butter, and repeat the frying process with the remaining three slices.
- Bake the French Toast: Place the baking sheet with the fried brioche slices into the preheated oven. Bake for 12 to 15 minutes or until the French toast is fully cooked through and a knife inserted in the center comes out clean. This step ensures a warm, custardy interior.
- Serve: Serve the extra-thick cinnamon brioche French toast warm, topped with freshly whipped cream for a luscious finishing touch.
Notes
- Using thick, 1 1/2-inch brioche slices is crucial for the custard soak and final texture.
- You can substitute vanilla extract if fresh vanilla bean is not available.
- Be patient when frying to achieve a deep caramelized sugar crust without burning.
- For a dairy-free option, substitute heavy cream with coconut cream and use vegan butter.
- Leftovers can be refrigerated and reheated in the oven to maintain texture.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: French
