Rating: 4.56 stars
72 Ratings
  • 5 star values: 53
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2

Probably the best French toast ever. Finishing it in the oven ensures that even thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.

  • Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.

  • Bake in the preheated oven until puffed, 8 to 10 minutes.

  • Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

Cook's Notes:

Challah bread can be used in place of the brioche, if desired.

Leave bread out overnight if fresh, in order to dry it out a bit.

Nutrition Facts

732 calories; protein 20.7g; carbohydrates 79.7g; fat 36.9g; cholesterol 338.9mg; sodium 721.4mg. Full Nutrition
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Reviews (81)

Most helpful positive review

Rating: 5 stars
01/23/2017
This was fabulous. I made it with Challah bread since it's what I had on hand. Since I didn't have time to dry out my bread, I roasted it in the oven. I will definitely be making this again. Read More
(9)

Most helpful critical review

Rating: 3 stars
03/20/2018
This recipe is CRAZY overrated. It was OK, but there was absolutely nothing special about it, and I personally didn't like it because of the aforementioned godforesaken nutmeg. What a terrible spice. The quest for the perfect french toast recipe continues. ps, you can get way more slices out of the amount of egg/milk mix that you have. Read More
(6)
72 Ratings
  • 5 star values: 53
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
01/23/2017
This was fabulous. I made it with Challah bread since it's what I had on hand. Since I didn't have time to dry out my bread, I roasted it in the oven. I will definitely be making this again. Read More
(9)
Rating: 5 stars
02/25/2018
Let me start by saying that I love French toast. It's mine and my dad's favorite dish and have tried it at almost every restaurant that has it on their menu. This is hands down the best french toast I have ever had. It wasn't overly sweet or soggy after baking it in the oven. It's delicious. I am just so tickled that I made it at home. I can't wait to make it for my dad. Read More
(7)
Rating: 3 stars
03/19/2018
This recipe is CRAZY overrated. It was OK, but there was absolutely nothing special about it, and I personally didn't like it because of the aforementioned godforesaken nutmeg. What a terrible spice. The quest for the perfect french toast recipe continues. ps, you can get way more slices out of the amount of egg/milk mix that you have. Read More
(6)
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Rating: 5 stars
01/28/2018
Best French toast recipe, hands down! I substituted cinnamon for the nutmeg and I omitted the white sugar in the egg batter. Found the sliced Brioche bread at Aldis. Delicious! Read More
(5)
Rating: 1 stars
02/02/2020
Not sure what happened. Used brioche bread sliced about 3/4” thick. Followed the recipe and cooked in pan 2 mins one side and 3 the other. Baked for nine minutes. Still raw inside. Baked another eight minutes and still raw inside to the point “eggs” were squishing out as I pressed it with my fork. The flavor was decent even though I missed the cinnamon. Maybe my bread was too thick but I didn’t have time to bake for an hour to get it cooked when everyone was expecting to eat in 20 minutes. Very disappointing and a waste of good brioche. Breakfast was a banana this morning. Read More
(5)
Rating: 5 stars
04/16/2017
My bread never did puff up from being in the oven but I didn't care it was delicious! I never would've thought the brown butter would be so rich and flavorful!!! Yum!!! Read More
(4)
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Rating: 5 stars
11/04/2017
Have to add to the rave reviews. I made this this morning in my family told me to throw away all my other recipes for French toast. The brioche that I had was very moist so I put it on a cookie sheet and dried it in the oven for about five minutes on each side 170. I probably could ve done this a little longer. We did six slices of Brioche and had about half of the mixture left over so next time will cut that in half. I also did not have nut Meg on hand as we were traveling so I use cinnamon instead. My French toast also did not perfect but it didn t make a difference to us. The brown better with the syrup combination was over-the-top. Thank you so much for posting a wonderful recipe that my family will enjoy for years to come. Read More
(2)
Rating: 5 stars
12/25/2017
Amazing recipe and no doubt the brioche is key. I followed the recipe to a T and just added a dash of cinnamon. I was not disappointed. I served it up Christmas morning with maple syrup and sliced bananas. Perfect!! Read More
(2)
Rating: 5 stars
01/19/2020
After reading 50+ reviews, I followed the advice of reviewers & here are the changes I made: 1/2 cup half & half, pinch of nutmeg & a scant 1/8 tsp. cinnamon. This was the perfect amount of custard for 6 - 1" slices of Brioche. I sliced the bread & left it out overnight & also made the custard the night before & put it in the fridge so the flavors could meld together - the flavor was outstanding! What a wonderful recipe! We almost always choose pancakes or Belgium waffles for our once a month indulgent breakfast, but saw this recipe & decided to give it a try. My husband, who is not a French Toast guy thought this was "wonderful & spectacular"! The browned butter was such a great layer of flavor which perfectly complimented the sweetness of the syrup. We will be making this in 2 weeks for visiting family. As to the bread puffing up, some did, some did not - who cares! All was absolutely delicious! Read More
(2)