This indulgent Brioche French Toast is a masterclass in rich, velvety textures and deep, indulgent flavors, with the warm spices of cinnamon and nutmeg adding a beautiful autumnal twist. The moment you take a bite, the tender crumb and crispy edges melt in your mouth, transporting you to a world of comfort and indulgence. But the real magic happens when the butterscotch drizzle is poured over the top, the sweet, sticky sauce coating the golden brown brioche and infusing it with a level of sophistication and elegance.

With this indulgent Brioche French Toast, you won’t be stuck with a soggy, sorry excuse for a weekend breakfast. This recipe has been tried and tested by countless home cooks and has emerged as a clear winner in the fight for the fluffiest, most tender French toast ever. And the secret to its success? Using thick-cut brioche, of course!

Why This Recipe Works

• Using a thick-cut brioche rather than regular bread means the result is a tender, fluffy texture that’s hard to beat.
• The addition of warm spices like cinnamon and nutmeg adds depth and complexity to the dish, cutting through the richness of the egg and cream mixture.
• The butterscotch drizzle is the crowning glory of this recipe, bringing a level of sophistication and indulgence to the dish that’s hard to resist.

Key Ingredients

We’d be lying if we said the quality of your ingredients didn’t matter when it comes to this recipe. Using high-quality brioche, farm-fresh eggs, and real butterscotch sauce will make all the difference to the final result. You can buy the best eggs online if you want to take your French toast to the next level.

Recipe Courtesy of Our Kitchen

Indulgent Brioche French Toast

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

4 cups brioche, cut into 1-inch thick slices

2 eggs

1 cup heavy cream

1 tsp ground cinnamon

1 tsp ground nutmeg

2 tbsp unsalted butter, melted

1 cup butterscotch sauce

Directions

1

In a shallow dish, whisk together the eggs, heavy cream, cinnamon, and nutmeg until well combined. Add the sliced brioche and marinate for at least 30 minutes.

2

Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter. Remove the brioche from the egg mixture, allowing any excess to drip off, and cook for 3-4 minutes on each side, or until golden brown.

3

Repeat with the remaining brioche slices and butter, then transfer to a serving platter.

4

Drizzle with the butterscotch sauce and serve immediately.

5

Garnish with fresh fruit or powdered sugar, if desired.

Storage & Reheating

To store leftovers, let the French toast cool completely on a wire rack, then wrap in plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat in the oven at 350°F (180°C) for 5-7 minutes, or until warmed through.