Brown-Butter Brioche French Toast with Maple Cream

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 slices (about 1-inch thick) thick-cut brioche loaf
• 4 large eggs
• 3/4 cup whole milk
• 1/2 cup, divided heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg
• 2 Tbsp granulated sugar
• 1/4 tsp kosher salt
• 5 Tbsp, divided unsalted butter
• 1/3 cup pure maple syrup
• for dusting powdered sugar
• 1 cup, for serving fresh berries

Instructions

1. 1In a wide shallow baking dish, whisk the eggs, milk, heavy cream, vanilla, cinnamon, nutmeg, sugar, and salt until fully combined and slightly frothy.
2. 2Arrange brioche slices in a single layer in the custard (work in batches if needed). Soak 45–60 seconds per side until the bread is saturated but not falling apart; thicker bakery brioche can take a full minute.
3. 3Melt butter in a large 12-inch nonstick or well-seasoned cast-iron skillet over medium heat. Continue cooking 2–3 minutes, swirling, until the butter foams, turns amber, and smells nutty—watch closely so milk solids do not burn.
4. 4Add 3–4 soaked brioche slices to the brown butter without crowding. Cook 3–4 minutes per side until deeply golden with crisp edges and a custardy center; reduce heat slightly if browning too fast.
5. 5Transfer finished slices to a wire rack set over a sheet pan and keep warm in a 200°F oven. Add remaining butter to the skillet as needed and cook the rest of the bread the same way.
6. 6For the maple cream, whisk the remaining cold heavy cream with the maple syrup in a small bowl until lightly thickened and pourable, about 30–45 seconds by hand.
7. 7Plate two slices per person, dust lightly with powdered sugar, drizzle with maple cream, and scatter fresh berries alongside. Serve immediately while the toast is crisp outside and soft inside.