The Best Brioche French Toast Recipe | Valerie's Kitchen (2024)

FAQs

Is sourdough or brioche better for French toast? ›

Sourdough. Sourdough's tanginess adds a touch of complexity to the over-the-top sweetness of French toast. Its natural flavor and texture mimic those of ever-so-slightly stale white bread, so it makes it an obvious choice.

A basic rule of thumb is about 1/4 cup of milk and one egg per two-slice serving—and if you want to avoid that "scrambled" taste, use only the yolks of some or all of the eggs.

As you cook the French toast, bits of that nutty brown-butter flavor slowly develop — much slower than they would if you cooked with just butter alone — so the the French toast has time to cook evenly without burning. A neutral oil, like canola, is the way to go since it won't disrupt the flavor of the butter.

French Toast is a delicious breakfast entree that is loved by many. With this in mind, french toast can be very calorie dense with high amounts of added sugar and fat. But, it can be tweaked to reduce the sugar and fat content while adding some fiber to your breakfast - yay!

However, soaking it for too long could leave your French toast a little too soggy, and could even cause the bread to fall apart when you lift it up to fry it on the griddle.

If your slices are very thick, you may want to use a thermometer to check the center temperature of the French toast to make sure it's done. For standard 3/4-inch slices, griddling for about three minutes per side is a good rule of thumb.

For a solid French toast, aim for sturdy bread with a uniform texture and a soft crust. Hearty sandwich bread, brioche, challah, and shokupan (Japanese milk bread) are all great choices. Avoid rustic loaves with thick crusts or large holes in the interior.

In France, brioche bread is mostly enjoyed for breakfast or as an afternoon snack. After school, French children often like to have a few squares of milk chocolate wrapped in a brioche roll and washed down with a glass of milk.

Challah bread is very similar to brioche, since it is made with eggs. It has a slightly sweet flavor and a soft, pillowy interior. Another substitute for brioche are croissants. Although these are not bread, but pastry, brioche is said to be more similar in texture to croissants than bread.

Use a little more yeast in your dough

Adding fats and sugar to your dough will result in a tasty, soft bread – yum!

How do you keep brioche from drying out? ›

If you package them or place them in the bread box while still warm, they may become soggy. You can store your brioche buns in a plastic bag or airtight container at room temperature for up to five days. Be sure to remove as much air as possible from the container or bag to preserve freshness.

If you often find yourself toasting up several slices of bread at once, it may be worthwhile to invest in a toast rack. For simply serving up one or two pieces of bread every day, though, save your money and stand your bread up on one edge to prevent it from getting soggy.

The higher fat and protein contents is what makes this bread so special. Similar to a potato bun they are slightly sweet, but not too soft that they get soggy quick or fall apart.