The Ultimate Brioche French Toast: The Gold Standard Breakfast

There’s a reason why French Toast is a brunch favourite worldwide. When done right, it’s a contrast of textures: a buttery, caramelised exterior with a soft, custard-like centre. Forget soggy bread—this is the professional way to elevate your morning.

Ingredients (Serves 2):

• The Bread: 4 thick slices of Brioche or Challah (cut about 1-inch thick). 
• Pro tip: Use day-old bread for the best absorption.

The Custard:

• 2 Large Eggs
• 1/2 cup Whole Milk (or Half-and-Half for extra richness)
• 1 tbsp Brown Sugar (adds a deep caramel flavour)
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• A pinch of Salt (to balance the sweetness)

For Frying: 2 tbsp Unsalted Butter.

Step-by-Step Instructions:

Whisk the Custard: In a shallow, wide bowl, whisk together the eggs, sugar, cinnamon, vanilla, and salt. Slowly pour in the milk and whisk until completely smooth.

The Soak: Place a slice of bread into the mixture. Let it soak for about 20-30 seconds per side. Brioche is like a sponge; it needs time to absorb the custard to the core without falling apart.

The Sizzle: Heat a non-stick skillet or griddle over medium-low heat. Add the butter. Once it starts to foam but hasn't turned brown, place the bread in the pan.

Golden Perfection: Fry for 3–4 minutes per side. Low and slow is the secret—it allows the custard inside to set while the sugar on the outside caramelises into a golden crust.

The Garnish: Serve immediately. Top with a knob of butter, a drizzle of pure maple syrup, and fresh berries.

Pro Tips for You:

Don't Rush the Heat: If the pan is too hot, the outside will burn before the inside is cooked, leaving you with a raw, "eggy" centre.

The Texture Hack: If you want a "crunch," coat the soaked bread in crushed cornflakes or panko breadcrumbs before frying.

Serving Suggestion: Mention that a dusting of powdered sugar adds that "Instagrammable" finishing touch.

Here is the updated section for you, focusing on the best cookware types and brands for the perfect French Toast.

The Right Gear: Best Pans for French Toast

To achieve that iconic golden-brown crust without burning the delicate custard, your choice of pan is key. You need something with a heavy base for even heat distribution.

1. Non-Stick Skillets (Best for Beginners)

Because of the sugar and eggs in the custard, French Toast can easily stick. A high-quality non-stick pan ensures a stress-free flip.

Tefal (T-fal) / Jamie Oliver Series: Known for their Thermo-Spot technology, which tells you exactly when the pan is ready.

Woll: High-end German engineering with diamond or sapphire coatings. These are heavy-duty and provide incredible heat retention.

Scanpan: A favourite among chefs for its PFOA-free ceramic-titanium surface that allows for a perfect sear.

2. Cast Iron Skillets (Best for Caramelisation)

If you want that crispy, "brulée" style crunch on the outside, cast iron is the winner. It holds heat better than any other material.

Lodge: The legendary American brand. It’s affordable, indestructible, and provides a rustic look for your food photography.

Le Creuset / Staub: These enamelled cast-iron pans are the "Bentleys" of the kitchen. They distribute heat beautifully and come in stunning colours that look amazing in blog photos.

3. Electric Griddles (Best for Crowds)

If you are hosting a brunch and need to cook 6–8 slices at once, a flat-top griddle is your best friend.

Cuisinart: Their "Griddler" series offers precise temperature control so you don't burn the butter.

Sage / Breville: High-performance surfaces that ensure every inch of your bread is cooked evenly.