Brioche French Toast
The Kitchen Bucket List wants you to get out there and cooking. You will love the golden buttery crispness and sweet taste of the Brioche French Toast. Oh, did you know we have a French Toast Pancake recipe too?
Equipment
- Outdoor griddle, 36-inch (Skillet)
- 7 by 7 pan or mixing bowl
- 2 Forks
- 2 Griddle Spatulas
Ingredients
- Loaf brioche bread
- 4 eggs
- ¼ cup milk
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
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.
