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American · Breakfast
The Best Brioche French Toast
Brioche's buttery richness transforms into pure indulgence when soaked in a cinnamon-egg custard and pan-fried until golden. Topped with pillowy mascarpone whipped cream, each bite delivers custardy softness with delicate crunch. Make this for special weekend mornings or when you want to impress guests with minimal effort.
Prep time
5 minutes
Cook time
10 minutes
Total time
15 minutes
Servings
8
Ingredients
- 1 ½ cups heavy whipping cream
- ½ cup mascarpone cheese
- ⅓ cup sugar
- 1 tsp vanilla (for whipped cream)
- 4 large eggs
- 1 cup half and half
- 1 ½ tsp cinnamon
- 1 tsp vanilla (for batter)
- 3 tbsp sugar
- 8 thick slices brioche bread
- Unsalted butter, for cooking
Instructions
- Make the whipped cream: Add the heavy whipping cream, mascarpone cheese, ⅓ cup sugar, and 1 tsp vanilla to a stand mixer with the whisk attachment. Mix on high speed for 3-4 minutes until stiff peaks form. Chill until ready to use.
- In a large bowl, whisk together the eggs, half and half, cinnamon, 1 tsp vanilla, and 3 tbsp sugar until completely combined. Set aside.
- Heat a large skillet or griddle over medium heat and add some butter until melted.
- Dip each piece of bread on both sides into the batter, then place it into the pan or griddle. Cook for 1-2 minutes per side or until browned and crisp. Cook in batches as needed.
- Serve with mascarpone whipped cream, fresh berries, powdered sugar, and maple syrup.
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