Brioche French toast!

Oh my goodness, if you haven't tried homemade brioche French toast, you are seriously missing out! It’s become my absolute weekend obsession, and I just had to share my go-to recipe with you all. Forget those soggy, thin French toasts; this one is pure decadence. The secret? Using good quality brioche bread, and a special ingredient for the custard that elevates it to another level! I’ve experimented quite a bit, and this brioche French toast recipe consistently turns out perfect – golden brown, crispy edges, and a custardy, soft center. It’s the kind of breakfast that makes you feel like you're dining at a fancy brunch spot, but right in your own kitchen. And trust me, once you try making your own, you'll never go back to ordinary French toast! My Ultimate Brioche French Toast Recipe Yields: 2-3 servings Prep time: 10 minutes Cook time: 10-15 minutes Ingredients: 4 slices of day-old brioche bread (about 1-inch thick each) – day-old bread works best for soaking up the custard without falling apart! 1 large goose egg (or 2 large chicken eggs for a slightly lighter custard) 1/4 cup whole milk or half-and-half 1 tablespoon granulated sugar 1/2 teaspoon vanilla extract Pinch of cinnamon (optional, but I love it!) 2 tablespoons unsalted butter, for cooking For the Honey Whipped Cream: 1/2 cup heavy cream, chilled 1-2 teaspoons honey (adjust to your sweetness preference) 1/4 teaspoon vanilla extract Optional Toppings: Fresh berries, sliced bananas, powdered sugar, maple syrup Instructions: Prepare the Custard: In a shallow dish or pie plate, whisk together the goose egg, milk (or half-and-half), sugar, vanilla extract, and cinnamon (if using) until well combined. The goose egg really gives it an extra rich, almost savory depth that's just incredible with the sweet brioche. Soak the Brioche: Place each slice of brioche bread into the egg mixture, allowing it to soak for about 30 seconds to 1 minute per side. You want it fully saturated but not completely falling apart. Brioche is naturally rich, so it soaks beautifully. Make the Honey Whipped Cream: While the bread is soaking or cooking, pour the chilled heavy cream into a cold bowl. Add the honey and vanilla extract. Using an electric mixer (or a whisk and some elbow grease!), whip on medium-high speed until soft peaks form. Be careful not to over-whip, or you’ll end up with butter! Cook the French Toast: Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan. Carefully transfer 2 soaked brioche slices to the hot pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should be around 165°F (74°C) for food safety, though usually the golden-brown exterior is a good indicator. Remove and repeat with the remaining butter and brioche slices. Serve: Transfer the cooked brioche French toast to plates. Top generously with the homemade honey whipped cream, a dusting of powdered sugar, fresh berries, and a drizzle of warm maple syrup. Seriously, the honey whipped cream is a game-changer – it's light, airy, and the honey adds such a lovely, subtle sweetness that complements the brioche perfectly. This brioche French toast is truly a treat and so much fun to make. It’s perfect for a leisurely weekend breakfast or a special brunch. Give this recipe a try and let me know what you think!