Deliciously light, fluffy and ready in under 20 minutes, my Brioche French Toast with Salted Caramel Sauce is going to take your weekend breakfast to the next level!
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
IT'S NO ORDINARY FRENCH TOAST
One of my favourite meals of the week is a post run breakfast on a Saturday morning...and it doesn't get much better than Brioche French Toast with Salted Caramel Sauce! This French Toast recipe gives you a light and fluffy breakfast treat; made with buttermilk to give it just a hint of tang, and real vanilla extract, cinnamon and nutmeg, for a classic French Toast flavour. Using Brioche for my French Toast is a no-brainer: it's a rich, fluffy bread that's not too heavy. Coated it in that delicious eggy mix and it becomes heaven! Top it with the Salted Caramel Sauce and it's beyond delicious!
NEW BREAKFAST TRADITIONS
Our regular Saturday morning consists of a (fairly) long, social run, followed by an even longer breakfast at our local favourite cafe. But times have changed (for now). Instead, we're now doing post run brunch at home. And I have to say, it's pretty awesome! Brunch at home has become a family affair and we all get to sit down over Pancakes, Waffles and French Toast. And one of the most popular brunches has been my Brioche French Toast with Salted Caramel Sauce.
So while I'm missing my Saturday breakfasts with friends, I've really been enjoying having breakfast with my boys again. When they were little, I would always make them pancakes on the weekend. As they've gotten older and busier, weekend breakfast became a thing of the past. So for now, I'll enjoy this time together.
Another upside of breakfast at home? When I go out, I usually order granola (I'm a bit boring...). And at home, I often have my Coconut Almond Overnight Oats. I would LOVE to order French Toast or pancakes out, but it's always SO over the top rich! When I make this Brioche French Toast, I know exactly what's in it (and it's not that bad!). Plus I can control what goes on the top. Win win.
How To Keep French Toast WArm
Apart from being super delicious, my Brioche French Toast with Salted Caramel Sauce is super quick! It's also great for serving a crowd (4 sons!) as you can keep it warm in the oven, while making the rest. And they only take a few minutes each side, so it's super quick!
HOW TO MAKE THE BEST BRIOCHE FRENCH TOAST AND SALTED CARAMEL SAUCE
I cook my French Toast in a large rectangle baking dish, using the long burner on my stove. That way, I can cook 6 pieces at a time. I keep my oven on warm and place the cooked French Toast on a large plate, uncovered. That way, it stays warm and crisp. The Salted Caramel Sauce can be made ahead, or on the day. It's super easy and quick to make and will keep in the fridge for a couple of weeks, in a sealed container. You can just take out what you need and reheat it on the day. Or....you could just buy it in a jar, if that's your thing...
My French Toast with Salted Caramel Sauce can be served with whipped cream or ice cream, as well as strawberries, bananas, or whatever fruit you like. And if you have any left over, you can freeze the slices of French Toast, to be toasted at a later date. Simply defrost it in the microwave and then pop it in the toaster -it's just as delicious as the day it was made!
A FEW TIPS
- make the Salted Caramel Sauce beforehand, so there's less to do on the day
- when making the sauce, use a bigger saucepan than you think you'll need -the sauce bubbles up like crazy!
- use a good quality, non stick baking dish, to ensure you get an even, golden French Toast on all slices
- as always, use the best quality vanilla extract you can get your hands on -that flavour makes the world of difference!
- make a double batch and freeze some for later on -it defrosts and toasts beautifully!
I really hope you enjoy making (and eating!) this Brioche French Toast with Salted Caramel Sauce. I'm pretty sure you'll be hooked!
And please let me know -I'd love to see your creations!
MORE BREAKFAST INSPO
The Best Homemade Cinnamon Rolls
The Best Brioche French Toast with Salted Caramel Sauce
Ingredients
Brioche French Toast
- 4 Eggs
- ⅔ cup Buttermilk
- ⅓ cup Milk
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 2 tablespoon Butter for greasing
- 400g loaf Brioche bread
Salted Caramel Sauce
- ½ cup cream
- 125 g caster sugar
- 20 g butter
- ½ teaspoon sea salt
Instructions
Brioche French Toast
- Cut the Brioche into thick slices and place on a plate, next to your stove
- In a bowl, whisk the eggs, milk and buttermilk, vanilla, cinnamon and nutmeg
- Heat a non-stick pan on low-medium heat and melt some of the butter. (I use a larger non-stick baking dish on the long burner of my stove, as I like to cook 6 slices at a time)
- Dip a slice of bread into the egg mixture, then flip it over with a fork to coat both sides (don't leave the bread soaking in the mix, as the toast will be too soggy)
- Place the dipped bread into the pan and cook for 2-3 minutes on each side, until golden brown. Add more slices to the pan, but make sure you leave enough room to flip the slices over.
- Serve Brioche French Toast with my Homemade Salted Caramel Sauce, macerated strawberries, caramel bananas and vanilla ice-cream
Salted Caramel Sauce
- In a microwave safe bowl, heat the cream until it reaches boiling (around 1½ minutes)
- In a medium sized saucepan (1½ litre minimum), melt the sugar over medium heat, stirring until dissolved and caramelised. This should take around 10 minutes
- Take the saucepan off the heat and very carefully add the cream. It will bubble and steam quite a lot!
- whisk in the butter and salt
- pour caramel into a bowl and cover with plastic wrap -the plastic wrap should sit directly onto the caramel
- Once cool, it can be stored in the fridge in a sealed container for up to 2 weeks
- To serve with the Brioche French Toast, just reheat and pour over toast and toppings
Notes
Save this recipe 💌
Enter your email below, and I'll send this recipe straight to your inbox. You'll also be joining 1,000's of bakers, just like you, to receive my delicious recipes each week!
Leave a Reply
You must be logged in to post a comment.