Brioche Perdue (French Toast with Crème Fraîche and Maple Syrup)
Why this recipe works
- Golden outside, soft centre: Thick-cut brioche absorbs the custard while still holding its shape, giving a tender middle and buttery browned edges.
- Balanced sweetness: Crème fraîche offsets the maple syrup with gentle acidity, keeping the finished dish rich rather than cloying.
- Fast brunch dish: A short custard soak and quick pan-fry make this achievable in under 30 minutes without oven baking.
Get the most out of this recipe
Timing notes
- Serve straight from the pan: Brioche perdue is best served warm, while the surface is still lightly crisp and the centre remains soft.
- Keep the soak brief: A short soak lets the custard reach the centre without making the brioche too fragile to lift.
Ingredient notes
- Use thick-cut brioche: Thick slices give the custard enough bread to soak into and make the finished toast feel generous rather than floppy.
- Slightly stale is ideal: Day-old brioche absorbs custard more evenly and is less likely to collapse in the pan.
- Crème fraîche matters: Its tang balances the butter and syrup; Greek yoghurt can work if you want a sharper, lighter finish.
Common mistakes
- Pan too hot: High heat can brown the butter and bread before the custard has set, so keep the pan at a steady medium heat.
- Over-soaking the brioche: Leaving brioche in the custard too long can make it difficult to turn and may give a heavy, wet centre.
Make-ahead tips
- Reheat gently: Warm leftovers in a frying pan over low heat with a little butter, or in a 180°C (355°F) oven until heated through.
- Finish after reheating: Add the crème fraîche, maple syrup and icing sugar just before serving so the toast stays warm and the toppings stay fresh.
Equipment you'll need
Ingredients
Instructions
- In a shallow bowl, whisk together the eggs, whole milk, vanilla extract and ground cinnamon until smooth.
- Dip the brioche slices into the custard, turning to coat, and let them sit for 30 to 60 seconds so the centres start to soak. Lift out and allow any excess to drip back into the bowl.
- Heat a large frying pan over a medium heat and melt half the unsalted butter until foaming. Add the soaked brioche and cook for 2 to 3 minutes per side until deeply golden and set through the middle.
- Melt the remaining butter in the pan and repeat with any remaining slices, adjusting the heat so the butter does not burn. Transfer the brioche to plates as they are ready.
- Serve warm with a dollop of crème fraiche, a drizzle of maple syrup, and a light dusting of icing sugar.
Recipe notes
Tips
- Use slightly stale brioche if you can, as it soaks up the custard without collapsing.
- Keep the heat at medium so the brioche browns evenly while the custard cooks through; lower the heat if it colours too quickly.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs and cook the brioche until the centre is fully set.
Substitutions
- Replace whole milk with milk and cream for a richer custard.
- Replace ground cinnamon with ground nutmeg for a warmer, more aromatic finish.
- Replace maple syrup with honey for a floral sweetness.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container. Reheat in a frying pan over a low heat with a small knob of unsalted butter until warmed through, or in a 180°C (355°F) oven for 6 to 8 minutes; add crème fraiche, maple syrup and icing sugar just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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