Go Back
–+ servings
brioche french toast

Brioche French Toast with Fresh Fruit & Maple Syrup

Golden brioche soaked in vanilla custard and pan-fried until crisp at the edges and soft in the middle, served with fresh fruit, maple syrup and a dusting of icing sugar.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast, Brunch, Snacks, Sweet Things
Cuisine: Modern British
Keyword: breakfast treat, brioche breakfast recipe, brioche french toast, brioche recipe, brunch recipes, easy brunch recipe, French toast recipe, french toast with fruit, fresh fruit breakfast, indulgent breakfast, maple syrup french toast, Mother’s Day brunch, sweet brunch recipe, vanilla custard french toast, weekend brunch
Servings: 4
Calories: 552kcal
Author: Hey Lolly

Ingredients

For the French toast

  • 8 thick slices of brioche
  • 4 free-range eggs
  • 150 ml single cream
  • 1 tsp vanilla extract
  • 2 tbsp caster sugar or light brown sugar
  • 1 tsp ground cinnamon optional
  • 25 g butter for frying
  • Pinch of fine sea salt

To serve

  • 1 banana sliced
  • 200 g strawberries chopped
  • 1 kiwi sliced
  • 2 –3 tbsp maple syrup or honey
  • Icing sugar for dusting

Instructions

Make the custard

  • In a shallow bowl, whisk together the eggs, single cream, vanilla extract, sugar, cinnamon if using, and a small pinch of salt until smooth.

Soak the brioche

  • Place the brioche slices into the custard mixture, turning them so both sides are well coated. Let them soak for about 30 seconds per side, so the bread absorbs the custard without falling apart.

Heat the pan

  • Melt the butter in a large frying pan over a medium heat until it begins to foam slightly.

Cook the French toast

  • Place the soaked brioche slices into the pan and cook for 2–3 minutes per side, until golden brown and lightly crisp at the edges. Cook in batches if necessary.

Prepare the fruit

  • While the toast cooks, slice the banana, strawberries and kiwi.

Serve

  • Plate the warm brioche French toast and scatter generously with the fresh fruit. Dust lightly with icing sugar and drizzle with maple syrup just before serving.

Notes

Hey Lolly's Top Tips
  • Slightly stale brioche works beautifully because it soaks up the custard without collapsing.
  • Don’t leave the brioche sitting in the custard for too long, rich bread softens quickly.
  • Medium heat is your friend here. Too hot and the outside browns before the middle turns custardy.
  • Cinnamon is optional, but lovely if you want a warmer, cosier version.
  • Swap the fruit with the seasons: berries in summer, pan-softened apples or pears in colder months.
  • Serve straight away while the edges are still crisp and the middle is soft.

Nutrition

Calories: 552kcal
Tried this recipe?Let us know how it was!