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Classic Brioche French Toast Test

Sunday brunch is often complete with a simple no-fuss all-American favorite, French toast! The key ingredient is the bread so don’t settle on an everyday sandwich bread! Instead, look for the good stuff like challah or brioche, slice it nice and thick and allow each slice to sit in the egg mixture for at least 10 minutes per side to fully absorb all that deliciousness!

Yield: 4 servings

Oven: N/A

Preparation time: 15 minutes

Cook Time: 5 minutes

8 large eggs, lightly whisked to break yolks

2 tablespoons whole milk

1 tablespoon pure vanilla extract or vanilla bean paste, best quality possible

1/8 teaspoon ground all-spice

small pinch kosher salt

8 slices challah or brioche bread, cut at least 1-inch thick

1 tablespoon unsalted butter, melted, for cooking

1 tablespoon vegetable oil, for cooking

For serving:

unsalted room temperature butter, as desired

pure maple syrup, heated


1.   In a medium size bowl, whisk together eggs, milk, vanilla, all-spice, and salt. Transfer to a rimmed baking sheet or 9x13-inch baking dish. Working with one piece of bread at a time, lay and gently press bread in egg mixture to coat, ensuring the egg mixture is absorbed into the bread. Repeat with the remaining slices. Allow bread to sit undisturbed for 10 minutes before flipping, and allowing the second side to fully absorb in the egg mixture, another 5 – 10 minutes.

2.   Place a large nonstick skillet or flat griddle over medium heat. Brush with melted butter and vegetable oil and allow to heat, approximately 1 minute.

3.   Working in batches, if needed, evenly space slices of bread on the hot skillet and cook until golden brown in color, approximately 2 – 3 minutes. Flip and cook the second side until also golden brown in color, another 2 – 3 minutes.

4.   Serve with a slab of butter (if desired) and hot maple syrup to finish! – See kitchen note. 


Kitchen Note: If working in batches or feeding a large crowd, preheat oven to 250ºF. After each batch of cooked French toast, transfer to a wire rack – inserted in a baking sheet – and place in preheated 250ºF oven until service.