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Cinnamon Brioche French Toast (Extra Thick) Recipe

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This Cinnamon Brioche French Toast recipe features extra thick slices of buttery brioche bread soaked in a rich mixture of half-and-half, eggs, cinnamon, nutmeg, and vanilla. Cooked to golden perfection on a griddle or frying pan, it’s a delightful breakfast treat perfect for serving eight.

Ingredients

Custard Mixture

  • 1 cup half-and-half
  • 4 eggs
  • 1 tsp pure vanilla extract
  • 1 pinch salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp granulated sugar

Bread

  • 6–8 slices brioche bread (extra thick)

For Cooking

  • Non-stick cooking spray or butter for greasing the pan

Instructions

  1. Prepare the custard mixture: In a shallow bowl, add the half-and-half, eggs, and vanilla extract. Stir them together thoroughly using a fork or whisk until fully combined.
  2. Add spices and sugar: Mix in the pinch of salt, ground cinnamon, ground nutmeg, and granulated sugar until evenly incorporated into the custard base.
  3. Heat the cooking surface: Grease a griddle or frying pan with non-stick cooking spray or butter and heat it to medium heat, approximately 350°F.
  4. Dip the bread: Dip each slice of brioche bread into the egg mixture, ensuring both sides are fully coated but not soaked to the point of falling apart.
  5. Cook the French toast: Immediately place the dipped slices on the hot griddle or pan. Cook each side for about 3 to 5 minutes, or until each side turns golden brown.
  6. Serve: Add your favorite toppings such as maple syrup, fresh fruits, or powdered sugar and enjoy while warm.

Notes

  • Use extra thick brioche slices for the best texture and soak.
  • Preheat your griddle or pan to ensure even cooking and a crisp exterior.
  • Adjust cooking time slightly depending on the thickness of the bread.
  • For a dairy-free version, substitute half-and-half with a plant-based milk alternative.
  • Serve immediately for the best taste and texture.

Find it online: https://bitezly.com/cinnamon-brioche-french-toast-extra-thick-recipe/