Easy ingredients, and simple directions, Brioche French Toast done on the griddle is ready to serve in no time. Cooked to a golden crisp you can add whatever topping makes you happy.
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Why Brioche French Toast
- The brioche bread slices absorb the French toast mixture and still maintain its structure.
- The bread and the French toast mixture combine for a unique cinnamon sweetness.
- The brioche slices get a buttery crust and a tender middle from cooking on the griddle.
- The slices can hold your favorite breakfast or dessert toppings.
French Toast Toppings
The hardest thing is deciding what to top them with. Honestly, I love them with just maple syrup or even nothing at all. Here are some ideas to make them even more scrumptious:
- Powdered sugar with blueberries and maple syrup
- Butter and maple syrup, the classic
- Whipped cream
- Nutella, mine and the girls’ favorite
- Cream cheese with brown sugar
- Chocolate chips
- Caramel sauce
All you need is brioche bread, eggs, milk, and spices. The spices are usually hiding in the pantry.
Keep reading down to the recipe card for precise information on ingredients and instructions.
- Use a fork to whisk the mixture in between coating the bread slices to keep the cinnamon even.
- If you have a larger griddle, like our 36-inch, you can turn off a side burner to use as a holding area.
- Cook your breakfast meat first and have it over on the side holding area of the griddle ready to serve.
Brioche French Toast Recipe
1. Preheat and prepare – Turn on the outdoor griddle to low. Cut the bread into slices and prepare the seasoned egg mixture in a shallow pan. Once preheated, increase the burners to medium-low.
2. Griddling the Brioche French Toast – Once everything is ready, head out to the griddle. Dip the brioche slices in the French toast mixture and cook.
3. Serve and Enjoy – Once you have finished them you can serve right onto the plates or bring them inside with a serving tray.
Topping time, pick your favorites!
You can make a lot of substitutions to French toast since it is just a few ingredients. However, it will change that brioche texture and flavor. Here are some substitutions if you don’t have brioche bread or you have another taste in mind.
- Brioche bread can be substituted with Hawaiian sweet bread/rolls, Texas toast, French bread, etc.
- Milk can be substituted with buttermilk, half-and-half, or a non-dairy substitute.
- Cinnamon can be changed to nutmeg or pumpkin spice for a different flavor.
How can you make the brioche French toast even tastier? Here are some fun ideas for you to try the next time you make them.
- Deluxe – This takes a little more time but can really bring that wow factor. Stuff thicker brioche slices before coating them in the French toast mixture. I like to use Nutella or cream cheese with brown sugar for stuffing.
- Kid-friendly – That brioche may be a bit big. How about doing them as brioche French toast sticks? They are ideal for dipping.
- Brunch – This is a great way to start a wonderful afternoon with family and/or friends. So let’s add just a bit of Bailey’s to the French toast mixture.
An outdoor griddle gives you the space to get all of them done at one time. Our griddle is a 36-inch. You can use a smaller one or even go indoors. I like using a flat-bottom rectangular pan for dipping. Two forks are handy for soaking and flipping the brioche slices and remixing the French toast mixture.
Storage / Rewarm
Storage – Even though we prefer them fresh and crispy, you can make some extras. Once they are cooled off you can store them in an airtight container in the fridge for up to 3 days.
Rewarm – You can put them back on the griddle or skillet on medium-low heat, flipping at least once until warmed through. The air fry at 350 degrees F. will rewarm them in about 3 minutes.
I like to cook the Brioche and/or French toast on medium-low, 425 – 435 degrees F. It gives that nice bit of crisping to the bread.
I find it helps to keep the cinnamon more evenly distributed between soaking the slices of bread.
I cut the brioche thicker about 1½ inch slices. This is especially important if you choose to use cream cheese. It can be more difficult to stuff into the brioche slice than Nutella.
Need more breakfast ideas
Check out these other tasty ones:
What about Lunch or Dinner
The Kitchen Bucket List has meal ideas from the air fryer to the smoker:
Brioche French Toast
- Outdoor griddle, 36-inch (Skillet)
- 7 by 7 pan or mixing bowl
- 2 Forks
- 2 Griddle Spatulas
- Loaf brioche bread
- 4 eggs
- ¼ cup milk
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preheat and prepare
- Turn the griddle on low to preheat.
- Cut the brioche bread loaf into about 1-inch slices and set aside.
- Prepare the French toast mixture in a small pan with a flat bottom. It makes it easier to dip the brioche slices by the griddle. Simply add the eggs, milk, maple syrup, cinnamon, vanilla extract, and whisk until combined.
- Once the griddle is preheated, increase the burners to medium-low about 425 – 435 degrees F.
Griddling the Brioche French Toast
- Once everything is ready, head out to the griddle. We have a side table, which works great for dipping and then placing the brioche slices on the griddle.
- If you have a larger griddle with multiple burns, turn off a side one if you do not need it. It works great as a holding area.
- Dip the brioche slices in the French toast mixture to coat and flip to coat the other side.
- Place the first 2 slices on the griddle for about 2 -3 minutes and flip. Continue cooking for an additional 2 – 3 minutes. Remix the French toast mixture to keep the cinnamon even, as needed. Continue adding brioche slices until done.
- As the first pieces finish cooking, put them over on the side holding area.
Serve and Enjoy
- Once you have finished the Brioche French toast, collect them off the griddle holding area.
- Serve right onto the plates or bring them inside with a serving tray.
- Topping time, we did powdered sugar and some fresh blueberries and strawberries on the side. Oh, don’t forget the maple syrup.