Brioche French Toast

This is one of my favourite breakfasts, although I wouldn’t just limit it to breakfast, I have been known to have this in the evening too!

I wanted to make my French toast really custardy, all my favourite desserts are the really rich and creamy  ones so I’ve tried to make my French toast the same way, lots of cream, extra yolks and a touch of vanilla, yes it’s naughty but it’s worth it, I hope you like it too.

If you try my recipe please tag me on Instagram @bakedbyjane or send me a photo so I can see
Photograph of Brioche French Toast baked by Jane.


4 servings


  • 6 thick slices of brioche, challah or any enriched bread. You could even use panettone if you like. 
  • 4 large eggs
  • 2 egg yolks 
  • 300ml single cream 
  • 40g caster sugar
  • 1 tsp vanilla paste/extract
  • Pinch of sea salt
  • 20g Unsalted butter and 
  • 20ml vegetable oil for frying
  • Maple syrup to serve


  1. The night before you want to make your French toast, slice up your loaf and leave it out on a wire wrack to dry out a bit, this way it’ll suck up lots of the custard mixture the next day. If you forget to do this you can simply put your slices in a really low oven for half hour or so to dry them out a bit. 
  2. The following morning, put your oven on 100c with a baking tray in there to put your French toast on to keep them warm while you dry in batches. 
  3. To make the custard mixture, put the cream, eggs, yolks, sugar, vanilla and salt in a bowl, whisk it up until smooth, pour it into a large shallow dish to soak your slices in. 
  4. Put your slices in the custard, soak for about 2 minutes each side, try not to leave it much longer or they will be too soggy to handle. If you can’t fit them all in the dish at the same time do it in batches. Once they have had their time in the custard I put them back onto the wire wrack to let any excess drip off, you can put the wrack over the dish you soaked in so it doesn’t make a mess everywhere. 
  5. Put your pan onto a low heat, give it a few minutes to come up to heat, add some butter and oil to the pan, the oil will stop the butter browning too quickly. Fry in batches, for about 2-3 minutes each side, keeping an eye that the underside doesn’t brown too quickly. Once they are fully cooked all the way through they should feel springy to touch, if it still feels soft and squishy then give them a little bit longer. Once you have fried however many fit in your pan, transfer those to the baking tray in your oven to keep warm while you do the next lot. Add more butter and oil to your pan if you need to and fry the next batch as you did above, just keep an eye as I find the second lot can brown much faster because the pan has already heated up, you may want to turn down the temperature slightly. Once you have fried them all I like to cut mine into triangles, stack them up and drizzle with maple syrup, but feel free to top it with whatever you fancy.

If you try my recipe please tag me on Instagram @bakedbyjane or send me a photo so I can see. 



Published by Jane Lewis


In 2015 I made it through to the last 50 in the last audition of The Great British Bake Off. Sadly I wasn't chosen for the programme but I need to carry on my journey as I can't imagine my life without baking.

I'd love to start writing my own recipes. So what better place to do it than starting a blog.