Thick & Fluffy Cinnamon Sugar Brioche French Toast Recipe
Looking for a delicious and indulgent breakfast recipe? Look no further than this Thick & Fluffy Cinnamon Sugar Brioche French Toast! Made with a loaf of cinnamon brioche bread, eggs, vanilla extract, brown sugar, cinnamon, and heavy cream, this recipe is sure to satisfy your sweet tooth.
To start, simply stir all the ingredients together except for the milk. Once fully incorporated, add the milk and stir until fully combined. If your bowl is not large enough to dip your bread, transfer the mixture to a shallow plate.
Next, heat a non-stick skillet on medium heat and add butter to melt. This step is crucial in preventing mushy french toast, especially with the soft texture of brioche bread. Lightly coat each slice of bread with the egg mixture, ensuring not to soak it completely.
Place the coated bread slices in the hot skillet and press them down with a utensil to ensure full contact with the pan. Cook each side for approximately 2 to 4 minutes, keeping a close eye to avoid burning. Once both sides are cooked to perfection, remove from the pan.
Serve your Thick & Fluffy Cinnamon Sugar Brioche French Toast dusted with powdered sugar and drizzled with your favorite syrup. Enjoy a delightful and decadent breakfast that will surely impress your family and friends.
Ingredients:
- 1 loaf of cinnamon brioche bread
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 cup heavy cream or regular milk
- Butter for frying
- Powdered sugar and syrup for serving
Cooking steps:
- In a bowl, stir together the eggs, vanilla extract, brown sugar, and cinnamon (excluding the milk).
- Add the milk and stir until fully combined.
- If necessary, transfer the mixture to a shallow plate for dipping.
- Heat a non-stick skillet on medium heat and melt butter.
- Lightly coat each slice of bread with the egg mixture.
- Place the bread slices in the skillet and press down with a utensil.
- Cook each side for approximately 2 to 4 minutes, being careful not to burn.
- Remove from the pan and serve dusted with powdered sugar and drizzled with syrup.
