Vanilla Crème Fraîche Brioche French Toast

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cooking Method: Griddle

Courses: Breakfast, Brunch

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

Thick slices of sweet, buttery brioche are griddled until golden and crisp on the outside while staying soft and custardy in the center. A creamy vanilla crème fraîche topping adds just the right amount of tang to balance the sweetness, while a drizzle of maple syrup finishes everything off.

This easy brioche French toast recipe comes together quickly on a griddle, making it perfect for a lazy weekend breakfast, holiday brunch, or whenever you want something that feels a little more special than ordinary French toast.

Ingredients

French Toast

8 slices cinnamon swirl brioche bread, preferably thick-cut
2 large eggs
1/2 cup milk
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
Pinch of salt
2 Tbsp. butter (for cooking)

Vanilla Crème Fraîche

1/2 cup vanilla crème fraîche
1 Tbsp. pure maple syrup
Pinch of salt

Optional Toppings

Pure maple syrup
Ground cinnamon
Fresh berries or sliced fruit
Powdered sugar

Instructions

1
In a small bowl, combine the vanilla crème fraîche, maple syrup and a pinch of salt. Stir until smooth and creamy. Set aside in freezer while you prepare the French toast.
2
Whisk together the eggs, milk, vanilla extract, cinnamon and salt in a shallow bowl or baking dish.
3
Preheat your griddle to medium-low heat, around 350°F. Add the butter and spread it across the cooking surface.
4
Cut a slit in each slice of bread and fill with creme fraiche mixture. Dip each slice of cinnamon swirl brioche into the egg mixture, turning once to coat both sides. Don't let the bread sit in the mixture too long—the brioche is soft and can become overly saturated.
5
Place the coated brioche directly onto the buttered griddle. Cook for approximately 2–3 minutes per side, or until golden brown and slightly crisp around the edges. If the bread begins browning too quickly, lower the heat. The goal is a beautifully golden exterior with a warm, soft center.
6
Transfer the French toast to plates and drizzle with additional creme fraiche, warm maple syrup and finish with a light dusting of cinnamon. Add fresh berries or powdered sugar if desired.

Note

Use day-old brioche: Slightly stale bread absorbs the custard without becoming soggy.

Don't oversoak: Cinnamon swirl brioche is delicate, so a quick dip is all it needs.

Keep the heat moderate: Brioche contains sugar and can brown quickly. Don't skip the salt: A small pinch in both the custard and crème fraîche helps balance the sweetness.

Serve immediately: French toast is at its best while the edges are crisp and the center is warm.

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