Brioche Perdue (French Toast with Caramelised Peaches)
Why this recipe works
- Custardy centre, golden outside: Thick brioche absorbs the vanilla custard while still holding its shape, giving a soft middle and a gently crisp, browned surface.
- Sweetness with freshness: Caramelised peaches add syrupy sweetness and fruit acidity, balancing the richness of the eggy brioche and butter.
- Fast enough for brunch: The custard, brioche and peaches come together in a straightforward pan-cooking sequence, with no oven time or long resting needed.
Get the most out of this recipe
Timing notes
- Serve straight from the pan: The brioche is at its best while warm, when the outside is still golden and the custard centre is soft.
- Keep the soak brief: A short soak is enough for brioche; leaving it too long can make the slices fragile before they reach the pan.
- Best eaten the same day: The contrast between tender fruit, syrup and freshly fried brioche is strongest immediately after cooking.
Texture tips
- Use thick-cut bread: Thicker slices take up the custard without collapsing, especially if the brioche is slightly dry rather than very fresh.
- Let excess custard drip off: Draining the slices briefly before frying helps the surface brown instead of steaming in the pan.
- Control the heat: A steady medium heat allows the custard to set through before the butter and sugar on the surface darken too quickly.
Ingredient notes
- Choose firm-ripe peaches: Peaches should be fragrant but not overly soft, so the wedges caramelise while keeping their shape.
- Whole milk keeps it balanced: Whole milk gives the custard enough richness without making the brioche heavy; cream will create a more indulgent version.
- Keep the spice gentle: Cinnamon should support the vanilla and peaches rather than dominate the custard.
Make-ahead tips
- Prepare components in advance: The custard can be whisked and the peaches cut shortly before cooking, but soak the brioche only when you are ready to fry.
- Store leftovers separately: If needed, chill the cooked brioche and peaches in separate containers so the syrup does not soften the bread further.
- Reheat gently: Warm the brioche in a frying pan over a low heat and loosen the peaches gently in the pan before serving.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk the eggs with the milk, vanilla and cinnamon until smooth. Pour into a shallow dish wide enough to fit the brioche slices.
- Halve the peaches, remove the stones, then cut into thick wedges. Set aside while you soak the brioche.
- Dip the brioche into the custard, turning to coat, and let it sit for 30 to 60 seconds per side so it absorbs without falling apart. Lift out and let any excess drip back into the dish.
- Heat half the butter in a large frying pan over a medium heat. Add the soaked brioche and cook for 2 to 3 minutes per side until deep golden and set through the middle, adjusting the heat so it does not burn.
- Transfer the brioche to plates and keep warm. Add the remaining butter to the pan, then add the peaches and caster sugar.
- Cook the peaches for 4 to 6 minutes, turning gently, until softened and glossy with a light caramel coating. Spoon the warm peaches and syrup over the brioche, then dust with icing sugar to serve.
Recipe notes
Tips
- Use thick slices of brioche so they soak up the custard without collapsing; if your brioche is very fresh, let the slices sit out for 10 minutes to dry slightly before soaking.
- Keep the heat at medium and be patient: too high and the outside will brown before the custard sets in the centre.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised eggs and cook the brioche until piping hot all the way through.
Substitutions
- Replace ground cinnamon with a pinch of ground nutmeg for a warmer, more aromatic custard.
- Replace whole milk with double cream for a richer custard and a more indulgent finish.
- Replace caster sugar with light brown sugar for a deeper caramel flavour on the peaches.
Storage
- Refrigerate up to 2 days
- Best eaten straight away. If needed, cool and refrigerate the brioche and peaches separately, then reheat the brioche in a frying pan over a low heat until piping hot and warm the peaches gently in the pan to loosen the syrup.
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Recipe overview
- Servings: 2 servings
- Total time: 30min (25min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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