Brioche French Toast with Cinnamon and Berries
Lalkila Kitchen · Eggs · Breakfast · Western influenced · Pan cooking
Thick brioche absorbs an egg-and-dairy mixture before it goes into the pan. The centre should set as the outside colours, so use moderate heat and turn the slices carefully. This is a warm breakfast for a weekend table, offering another direction alongside the Kitchen’s rice and flour-based breakfasts.
Ingredients
- 2 large eggs
- 80 ml whole milk
- 40 ml double cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 4 thick slices brioche
- 2 tbsp vegetable oil
- 2 tbsp butter
- Icing sugar and washed fresh berries, optional
Method
- Whisk eggs, milk, cream, vanilla and cinnamon. Pour over brioche in a shallow dish and soak both sides briefly until moistened.
- Heat half the oil and butter in a non-stick pan over medium heat. Cook two slices on both sides until golden and the egg-soaked centre is set and reaches 71°C.
- Repeat with remaining fat and bread. Finish with optional icing sugar and berries and serve warm.
Cooking notes
Lift soaked bread with a broad spatula so it does not tear between dish and pan. Reduce the heat if the crust colours while the middle remains wet. Keep the raw egg mixture away from serving plates and toppings. Brioche itself often contains eggs and dairy in addition to the soaking mixture, so its label matters for a shared breakfast. A clock alone does not establish that a thick slice is cooked through.
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Source and adaptation
Adapted from Elena Silcock’s French toast, Good Food. Original recipe.
Retained the brioche and soaking mixture, clarified dividing the oil and butter between batches, and added a 71°C egg-dish centre check.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.