Cinnamon Brioche French Toast with Maple Butter

French toast traces back to pain perdu, a thrifty way to revive day-old bread in eggy custard. Here, thick brioche soaks up cinnamon and vanilla before a golden sear, then melts under homemade maple butter.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 560 cal
• 14g protein
• 52g carbs
• 32g fat
• 2g fiber

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Ingredients

• 8 slices thick-cut brioche loaf, sliced 1-inch thick
• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 2 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp granulated sugar
• 1/4 tsp kosher salt
• 3 tbsp, divided unsalted butter, for cooking
• 4 tbsp softened unsalted butter
• 3 tbsp, plus more for serving pure maple syrup
• 1/8 tsp pinch of cinnamon for maple butter
• for serving fresh berries or powdered sugar (optional)

Instructions

1. 1In a wide shallow bowl, whisk eggs, milk, cream, vanilla, cinnamon, nutmeg, sugar, and salt until fully combined and slightly frothy, about 30 seconds.
2. 2In a small bowl, mash softened butter with maple syrup and cinnamon until smooth and spreadable; set maple butter aside at room temperature.
3. 3Heat a large nonstick skillet or griddle over medium heat. Melt butter and swirl to coat.
4. 4Working in batches, dip each brioche slice into the custard 10 to 15 seconds per side—long enough to soak but not so long it falls apart. Let excess drip back into the bowl.
5. 5Place 2 to in the hot skillet without crowding. Cook 2 1/2 to 3 1/2 minutes per side until deep golden brown and the edges look caramelized and crisp. Adjust heat if browning too fast.
6. 6Transfer cooked toast to a wire rack set over a sheet pan and keep warm in a 200°F oven while you finish the remaining slices, adding more butter to the pan as needed.
7. 7Spread a generous swipe of maple butter over each hot slice so it melts into the ridges. Stack two slices per plate.
8. 8Drizzle with extra maple syrup, dust with powdered sugar or scatter berries if using, and serve immediately while the centers are still custardy and warm.