Brioche French Toast with Greek Yoghurt and Berries
Why this recipe works
- Soft centre, golden edges: Brioche absorbs the custard well while browning in butter for a lightly crisp exterior.
- Balanced sweetness: Greek yoghurt and berries cut through the richness of the toast and maple syrup.
- Fast brunch option: The custard comes together quickly and the toast cooks in batches in a frying pan.
Get the most out of this recipe
Texture tips
- Avoid over-soaking: Let the brioche absorb the custard briefly, then lift it out and allow excess to drip away before frying.
- Keep the pan steady: Medium heat helps the butter brown the outside without scorching before the centre sets.
- Drain juicy berries: If using thawed frozen berries, remove excess liquid before serving so the toast keeps its crisp edges.
Ingredient notes
- Choose thick brioche: Thick-cut brioche is sturdy enough to hold the custard and gives the finished toast its rich, tender crumb.
- For a richer custard: A milk-and-cream mixture can replace whole milk if you want a more luxurious texture.
- Balance the toppings: Greek yoghurt adds tang, which keeps the dish from feeling overly sweet alongside the maple syrup.
Make-ahead tips
- Reheat gently: Warm leftover French toast in a dry frying pan over low heat, or in a 180°C (355°F) oven until piping hot.
- Add toppings after reheating: Keep yoghurt, berries and maple syrup separate until serving so the toast does not soften in the fridge.
Serving ideas
- Fruit variations: Strawberries work well as a simpler topping, especially when berries are in season.
- Finish just before serving: Drizzle maple syrup at the table so the warm toast stays distinct from the cool yoghurt and fruit.
Equipment you'll need
Ingredients
Instructions
- In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, caster sugar and salt until smooth. Let it sit for 1 minute so the sugar dissolves.
- Dip the brioche into the custard, turning to coat, and let it soak for 20 to 30 seconds per side. Lift out and allow any excess to drip back into the bowl.
- Heat a large frying pan over medium heat and melt half the butter until foaming. Fry two slices for 2 to 3 minutes per side until golden and set through the centre, then transfer to plates.
- Melt the remaining butter and repeat with the remaining brioche. Keep the heat steady so the outside browns without burning before the custard cooks.
- Serve the French toast warm with a dollop of Greek yogurt and the mixed berries. Drizzle with maple syrup just before eating.
Recipe notes
Tips
- Use thick slices of brioche so they soak up custard without falling apart, and keep the pan at a steady medium heat for even browning.
- If using frozen mixed berries, let them thaw briefly and drain off excess juice so the toast stays crisp at the edges.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised eggs.
Substitutions
- Replace whole milk with milk-and-cream for a richer custard.
- Replace mixed berries with strawberry for a simpler topping.
- Replace maple syrup with acacia-honey for a floral sweetness.
Storage
- Refrigerate up to 2 days
- Cool the French toast, then refrigerate in a sealed container. Reheat in a dry frying pan over low heat for 2 to 3 minutes per side, or in a 180°C (355°F) oven for 6 to 8 minutes until piping hot; add the Greek yogurt, mixed berries and maple syrup after reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Holiday Jeon (Assorted Korean Pancakes)
Assorted Korean pan-fried pancakes with a soy vinegar dipping sauce
Klatkager (Danish Pancakes with Strawberry Jam)
Small Danish pancakes served warm with strawberry jam
Brioche Perdue (French Toast with Crème Fraîche and Maple Syrup)
Custard-soaked brioche French toast with crème fraîche and maple syrup
Masala Dosa (Stuffed Rice and Lentil Crêpe)
Crisp rice and lentil crêpes stuffed with spiced potatoes
Kaiserschmarrn (Shredded Pancake with Plum Compote)
Fluffy shredded pancake dusted with icing sugar and plum compote
Kaiserschmarrn (Torn Pancake) with Apple Compote
Fluffy torn pancake with raisins, icing sugar and apple compote
Air Fryer Breakfast Hash
Crispy air-fryer breakfast hash with potatoes and bacon.
Modern Congee Bowl
Jasmine rice congee topped with egg, soy and sesame oil
Moroccan Shakshuka with Harissa (Modern)
Poached eggs in spicy tomato and red pepper sauce
Strawberry Banana Granola Smoothie Bowl
Strawberry and banana smoothie bowl topped with granola.
Chocolate Hazelnut Smoothie Bowl
Chocolate hazelnut smoothie bowl with banana, yoghurt, cocoa and nuts.
Tamagoyaki (Rolled Omelette)
Japanese rolled omelette flavoured with dashi, soy sauce and mirin
Brioche Perdue (French Toast with Crème Fraîche and Maple Syrup)
Custard-soaked brioche French toast with crème fraîche and maple syrup
Torrijas (Spanish Easter Brioche Toast)
Fried brioche soaked in cinnamon milk and coated in sugar
Leche Asada (Chilean Baked Milk Custard)
Chilean baked milk custard with a caramelised browned top
Sonhos de Natal (Christmas Doughnuts)
Portuguese Christmas doughnuts rolled in warm cinnamon sugar
Churros with Chocolate Dipping Sauce
Crisp churros rolled in cinnamon sugar with chocolate dipping sauce
Buñuelos (Crispy Fried Pastry Discs)
Crispy fried pastry discs dusted with cinnamon sugar
You might also like
Nopales con Chorizo y Huevo (Cactus, Chorizo and Eggs)
Nopales sautéed with chorizo and folded into scrambled eggs
Vegetarian German Cheese Soup (Vegetarische Käsesuppe)
German vegetarian cheese soup with leeks and potatoes
Insalata di Polpo e Patate (Octopus and Potato Salad)
Octopus and potato salad with lemon and capers
Air Fryer Beef Rice Bowl
Air-fried beef over rice with gochujang and vegetables.
Sloppy Joe (Minced Beef in Tangy Tomato Sauce)
Sloppy Joe buns filled with tangy minced beef
Torta Mimosa (Italian Sponge Cake with Pastry Cream)
Italian sponge cake with pastry cream and whipped cream
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
