Slices of buttery brioche soaked in an egg/ vanilla/cream mixture and pan fried in butter until golden, puffy and crisp and topped with peaches and Greek yoghurt, this peaches and cream Brioche French toast makes a pretty special but effortless weekend breakfast!
During the week I tend to eat a healthy breakfast, but weekends are for something a little more indulgent.
This Brioche French toast is more heavenly than you can believe. This is French toast taken to another level.
When I was growing up, French toast, or “eggy bread”, meant slices of shop bought white bread soaked in eggs and milk seasoned with salt and pepper. While this simple version is absolutely delicious in its own right and I still make it on a regular basis, this recipe is what you make when you feel like spoiling yourself.
ingredients you will need to make this peaches and cream brioche french toast
(Scoll to the bottom of this post to find printable recipe!)
- An all butter brioche loaf.
- double cream. You could make it without cream if you didn’t have any, but it does make the French toast a little richer and…well…creamier, funnily enough…! 😉
- Caster sugar. You don’t need very much because the bread is quite sweet as it is.
- Vanilla Extract
- A little pinch of salt to bring out the flavours
- Ground cinnamon. This is entirely optional, so if you aren’t much of a cinnamon fan, feel free to leave it out.
- Canned Tinned Peaches. I make no apologies for using tinned fruit – they are a very handy thing to have in your store cupboard.
- I always use tinned peaches for this recipe because their soft texture goes perfectly with the French toast – plus finding a perfectly ripe peach is a very rare thing! However, if you are lucky enough to get your hands on some beautiful fresh peaches, please feel free to use them instead if you wish.
tips for making perfect brioche french toast
- When frying the egg soaked brioche, you need to make sure the frying pan isn’t too hot – a medium heat is perfect. If the pan is scorching hot, the bread will burn on the outside before it gets a chance to cook through the middle.
- You don’t need to soak the bread in the egg mixture for very long – a couple of minutes on each side is about right. Any longer and the bread will begin to collapse into a soggy mess.
- The perfect sweet French toast is golden and crisp on the outside and a little squidgy and soft on the inside. This is why making sure your pan is set on a medium heat is the key!
more breakfast ideas…
I hope you love this Brioche French toast recipe! Let me know what you thought by leaving a comment below and rate the recipe out of five by clicking on the stars in the recipe card. Thank you!
If you have any photos of your French toast, tag me on Instagram #sweetsavouryblog
- 8 Slices Brioche
- 3 Large Eggs
- 200ml Whole Milk
- 2 tbsp double cream
- 1 tbsp caster (super fine) sugar
- Pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tbsp vanilla extract
- 2-3 tbsp Butter
- 1-2 tsp sunflower oil (or any flavorless oil)
- One 400g can of tinned peaches in light syrup
- 100ml Greek Yoghurt to serve alongside (optional)
- In a wide shallow bowl, whisk together the eggs, milk, double cream, sugar, salt, ground cinnamon and vanilla extract until well combined.
- Heat a large frying pan over medium heat. Dip the brioche slices into the egg mixture, allowing the egg to soak on each side for a minute or two.
- Add 1 tablespoon of butter and a drizzle of sunflower oil to the pan. When the butter starts to sizzle, cook the eggy brioche in batches (no more than two slices at at a time) until golden and crisp.
- Serve immediately with the tinned peaches and Greek Yoghurt.
Feel free to use sliced fresh peaches if you prefer.
You could serve this French toast with whipped cream instead of Greek yoghurt.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 429Total Fat 27gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 10gCholesterol 204mgSodium 419mgCarbohydrates 37gFiber 2gSugar 12gProtein 11g