This gluten-free brioche French toast turns store-bought or homemade GF brioche into a decadent breakfast with a custardy center and a caramelized, golden crust. The key is a thick, slightly stale bread that soaks up the egg mixture without turning mushy, plus a hot buttered pan for that perfect sear. It’s simple enough for a weekday treat and impressive enough for a weekend brunch.
Ingredients
- 8 slices (about 1 lb / 450 g) gluten-free brioche bread, preferably day-old
- 4 large eggs
- 1 cup (240 ml) whole milk or unsweetened almond milk
- 2 tbsp (25 g) granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp salt
- 2 tbsp (28 g) unsalted butter, for the pan
- Maple syrup, for serving
Instructions
- Slice the brioche into 3/4-inch (2 cm) thick slices. If the bread is fresh, leave it out on a wire rack for 1–2 hours to dry slightly, or toast it lightly in a toaster on a low setting.
- In a shallow dish or pie plate, whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg (if using), and salt until the sugar is dissolved and the mixture is smooth.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt, swirling to coat the pan.
- Working with one slice at a time, dip the bread into the egg mixture for about 10 seconds per side. The bread should be soaked through but not falling apart. Let any excess drip off.
- Place the soaked bread in the hot skillet. Cook for 2–3 minutes per side, until golden brown and cooked through. The center should feel set, not raw. If the bread browns too quickly, lower the heat.
- Repeat with the remaining slices, adding more butter to the pan as needed. Keep the cooked French toast warm on a baking sheet in a 200°F (93°C) oven while you finish the rest.
- Serve immediately with maple syrup, fresh berries, or a dusting of powdered sugar.
Tips
- Use stale bread: Fresh brioche can become soggy in the custard. If your bread is fresh, dry it out in a 300°F (150°C) oven for 5–7 minutes before dipping.
- Don’t oversoak: Gluten-free bread is more fragile than wheat bread. A 10-second dip per side is plenty; any longer and the bread may disintegrate.
- Keep the pan hot but not smoking: Medium heat is ideal. If the butter browns too quickly, wipe the pan clean and start with fresh butter.
- Substitutions: Use dairy-free butter and milk for a dairy-free version. For an egg-free option, use a commercial egg replacer, but note the texture will be less custardy.
Serving Suggestions
Serve the French toast warm with a generous pour of maple syrup, a pat of butter, and a sprinkle of cinnamon. Fresh fruit like sliced strawberries, blueberries, or sautéed apples add brightness. For a savory twist, top with crispy bacon and a drizzle of hot honey. A dollop of whipped cream or a scoop of vanilla ice cream turns it into dessert.
Variations
- Stuffed: Cut a pocket in the bread and fill with cream cheese, Nutella, or jam before dipping.
- Baked: Arrange the soaked slices in a buttered baking dish, pour any remaining custard over, and bake at 350°F (175°C) for 25–30 minutes for a casserole-style version.
- Savory: Omit the sugar, cinnamon, and nutmeg. Add a pinch of black pepper and a teaspoon of fresh thyme. Serve with fried eggs and avocado.
- Vegan: Use a plant-based milk, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and vegan butter. The texture will be less rich but still delicious.
Storage and Reheating
Leftover French toast can be refrigerated in an airtight container for up to 3 days. To reheat, place in a toaster or toaster oven at 350°F (175°C) for 5–7 minutes, or until hot and crisp. You can also reheat in a skillet over medium heat with a little butter. For longer storage, freeze the cooked French toast in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven, adding a few extra minutes.
Frequently Asked Questions
Can I use any gluten-free bread? Yes, but the texture will vary. Look for a soft, brioche-style GF bread, or use a sturdy GF sandwich bread. Very dense or seedy breads may not soak up the custard as well.
Why does my French toast come out soggy in the middle? This usually happens when the pan is too hot and the outside browns before the inside cooks. Use medium heat and give the bread a shorter soak if it’s very fresh.
Can I make the custard ahead of time? Yes, you can mix the eggs, milk, sugar, and spices up to 24 hours in advance. Store it covered in the refrigerator and whisk again before using.
How do I know when the French toast is cooked through? The center should feel set and spring back when pressed gently. If you’re unsure, cut into the thickest slice to check for any raw egg. The safe minimum internal temperature for egg dishes is 160°F (71°C) as per USDA FSIS guidelines.
Can I use a non-dairy milk? Absolutely. Almond, oat, or soy milk all work well. Oat milk will give a slightly richer flavor, while almond milk is lighter.
What if I don’t have brioche? You can use any soft, slightly sweet bread like challah (if not GF) or a GF Hawaiian roll. Just adjust the soak time based on the bread’s density.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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