The best brioche French toast with soft, custardy bread, with four different topping options - Kinder Bueno, Strawberry Cheesecake, Dubai Chocolate, and Creme Brulee. Perfect for a fancy breakfast or brunch!
Trim the edges off the brioche slices and cut them into thick, even sticks.
In a mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until smooth and well blended.
Dip each piece of brioche into the custard mixture and let it soak for about 90–120 seconds. Avoid soaking for too long, as the bread can become overly soft.
Heat a pan over medium heat and add around 2 tablespoons of butter or ghee. Once melted and hot, add the soaked brioche. Cook over medium heat so the center cooks through while the outside turns golden and crisp. Flip to cook all sides evenly, then transfer to a plate and prepare for toppings.
Kinder Bueno French Toast
Prepare the ganache by heating the cream until just before boiling. Place the chocolate in a heat-safe bowl, then pour the hot cream over it. Let it rest for 1-2 minutes before whisking until smooth. Allow the ganache to sit for 15-20 minutes to thicken slightly.
Spoon the chocolate ganache over the French toast and top with a Kinder Bueno bar.
Dubai Chocolate French Toast
Prepare the chocolate ganache using the same method as above.
For the crispy kunafa, heat butter or ghee in a pan, add the kataifi dough, and cook over medium heat, stirring frequently, until golden and crunchy. Transfer to a paper towel and set aside.
Finish the French toast with a layer of ganache, a drizzle of pistachio paste, and a generous sprinkle of crispy kunafa.
Strawberry Cheesecake French Toast
To make the cream cheese glaze, beat the butter, cream cheese, icing sugar, and vanilla together on high speed until light, smooth, and creamy.
For the strawberry coulis, cook the strawberries with sugar and lemon juice in a saucepan over low heat, stirring often, until the fruit breaks down and reaches a thick, jam-like consistency.
Top the French toast with the cream cheese glaze and strawberry coulis, then finish with crushed digestive biscuits for texture.
Creme Brulee French Toast
Heat the milk with vanilla in a saucepan until it just begins to simmer. In a separate bowl, whisk the egg yolks, sugar, and corn flour until pale and smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a spatula. Once it begins to thicken, switch to a whisk and continue mixing for 1-2 minutes until the custard reaches the right consistency. Avoid overcooking, as this can make it overly thick.
Remove from the heat and whisk in the butter. If making ahead, press cling film directly onto the surface and chill. Whisk again before using.
Spoon the custard over the French toast, sprinkle with sugar, and caramelise using a blow torch to create a crisp topping. Finish with fresh fruit of your choice.
Notes
Make Ahead:All the toppings can be made a day ahead and stored in the fridge in an airtight container.
Tips & Tricks for Perfect Brioche French Toast
Choose the right bread: Brioche works best when it’s slightly stale. Fresh bread can soak up too much custard and fall apart while cooking.
Don’t rush the soak: Let the brioche sit in the custard just long enough to absorb flavour without becoming fragile. A soft, custardy centre comes from balance, not over-soaking.
Keep the heat moderate: Cooking on medium heat allows the French toast to cook through evenly while developing a golden crust on the outside.
Rest your ganache: Giving the chocolate ganache time to thicken helps it sit beautifully on the French toast instead of running off the sides.
Torch carefully: When bruleeing the sugar, move the flame constantly to avoid burning one spot and to achieve an even, crackly top.
Finish just before serving: Add toppings and sauces right before serving to keep textures fresh and prevent the toast from becoming soggy.