Brioche French Toast

Rich, custardy french toast is a game changer! Top it with salted butter caramel & whipped cream or with your favorite breakfast toppings!

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Course: Breakfast, Dessert

Cuisine: American

Keyword: Brioche, French Toast, Pain perdu

Prep Time: 30 minutes

Cook Time: 40 minutes

Proofing Time: 13 hours

Total Time: 14 hours 10 minutes

Servings: servings

Calories: 470kcal

In a mixer add all of the liquid first and mix on slow.
Add the dry ingredients and mix on slow until mixed together for 4 minutes
Bring up to medium speed and mix until you hear thumping against the sides. Add diced butter and continue mixing for an additional 10 minutes. The dough should be glossy and wrapped around the dough hook.
Turn out onto a floured countertop and gently knead into a ball. Lightly wrap with plastic wrap and let proof in the fridge for at least 12 hours and maximum 24 hours.
Grease each loaf pan with butter and set aside.
Roll out the dough and degas. Divide the dough into 12 equal sections.
Flatten each section into a flat rectangle then fold each side into the middle. Flip over.
Using the palm of your hand to cup the ball against the countertop. Move your hand in a circle, pulling the dough into a tight ball.
Once all of the dough is rolled, place 6 balls in each loaf pan, positioning them 2 x 3.
Brush with egg wash and cover. Let proof for 1½ hours at room temperature or until doubled in volume.
You can speed up this process by putting a pan of boiling water in the bottom of your oven, creating a proofing chamber. Then place the bread pans in the oven to let proof.
Once the loaves are proofed, preheat the oven to 180°C (355°F). Bake for 20 minutes or until the center of the loaf registers at 95°C (200°F)
Let cool for 10 minutes before removing from the pan to cool further.

Mix all of the ingredients together in a bowl, then pour into a shallow pan so you can dunk bread slices easily.
Heat a large non-stick skillet up on medium heat with a bit of butter.
Slice the brioche loaf into 2cm (3/4 inch) slices. Dip a slice in the cream mixture and let sit for about 10 seconds. Flip and repeat.
Let the slice drain for a couple seconds before adding to the warm skillet. Cook on each side until golden brown.
Repeat until all of the french toast is cooked.
Top with salted butter caramel and whipped cream or your favorite french toast toppings!