Easy Brioche French Toast Topped with Fresh Berries & Whipped Cream
Eggy brioche bread soaks up a good amount of the egg mixture and leaves you with fluffy French toast when it’s cooked in the pan.
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This brioche French toast is everything you want in a cozy breakfast: rich, custardy slices of brioche cooked until perfectly golden, topped with clouds of fresh whipped cream and a bright mix of berries. It’s simple, family-friendly, and made with just a handful of everyday ingredients—perfect for weekend brunch or a “breakfast for dinner” night. If you love sweet breakfast recipes, try pairing this with my baked French toast and cornflake French toast for your next brunch spread.
Why You’ll Love This Recipe
- Fluffy, custardy texture — Brioche soaks up the egg mixture beautifully, giving you tender French toast with a golden, crisp exterior.
- Simple, classic flavors — Fresh berries + lightly sweetened whipped cream make this recipe feel special without extra effort.
- Easy to make for any occasion — Great for brunch, hosting, or quick weeknight breakfast-for-dinner.
Key Ingredients in This Recipe
- Brioche – Rich brioche bread is a great choice for a flavorful version of French toast. Eggy brioche bread soaks up a good amount of the egg mixture and leaves you with fluffy French toast when it’s cooked in the pan.
- Eggs – Eggs whisked with milk makes the rich, custardy batter the slices of bread are soaked and cooked in.
- Heavy cream – I make homemade whipped cream lightly sweetened with a bit of sugar and serve it over the French toast.
- Berries – I use a combination of strawberries, raspberries, blackberries and blueberries though any combination of berries or fruit of choice can be served over the French toast.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the fluffiest French toast, let the brioche slices sit in the custard long enough to fully absorb the mixture—this ensures a custardy center instead of dry bread.
Swaps and Substitutions
- Bread: Swap brioche for challah, Texas toast, or any thick-cut enriched bread.
- Milk: Whole milk works best, but you can use half-and-half for richness or oat milk for a dairy-light option.
- Berries: Any fruit works—try peaches, bananas, cherries, or sautéed apples.
- Whipped Cream: Store-bought whipped cream or Greek yogurt makes an easy shortcut.
How to Make Brioche French Toast (Step-by-Step)
Add the heavy cream and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 1 minute. Keep the mixture running while you add the sugar. Increase the speed of the mixer to medium-high, beating until the cream forms stiff peaks, about 2 minutes. Cover and refrigerate the whipped cream until ready to use.
In a medium mixing bowl, whisk together the eggs, vanilla extract and milk until the eggs fall off the whisk in ribbons. Add the mixture to a 9” x 13” baking dish. Then add the slices of brioche in a single layer letting sit for about 10 minutes, so the egg mixture absorbs. Turn the slices of bread to soak the other side, letting sit for an additional 5 minutes.
Heat a large non-stick sauté pan or griddle pan over medium heat, add 2 tablespoons of butter and allow to melt. Working in batches, arrange 2 pieces of the soaked bread into the pan, making sure not to crowd them. Cook until golden brown on the bottom, about 4 minutes. Flip and continue cooking until golden brown, about an additional 4 minutes. If the bread browns too fast, lower the heat to medium low.
Remove the slices to a plate then repeat with the remaining butter and bread until all are cooked. Divide the slices of toast among plates and top with whipped cream and berries. Dust with confectioner’s sugar and serve with maple syrup.
How to Serve Easy Brioche French Toast
- Serve warm with berries, whipped cream, and a dusting of powdered sugar.
- Add warm maple syrup or a drizzle of honey for extra sweetness.
- Pair with scrambled eggs, bacon, or breakfast sausage for a full brunch spread.
- Serve with coffee, cold brew, mimosas, or fresh-squeezed orange juice.
How to Store Easy Brioche French Toast
- Refrigerate: Store cooked French toast (without toppings) in an airtight container for up to 3 days.
- Freeze: Freeze slices in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat: Warm in a toaster oven, oven, or air fryer to restore crispiness.
FAQ – Frequently Asked Questions
Can I make this ahead of time?
Yes—cook the slices, cool completely, and store in the fridge or freezer. Reheat before serving.
Can I use pre-sliced brioche?
Absolutely. Pre-sliced brioche works great as long as the slices are thick enough to soak up the custard.
Why is my French toast soggy?
It likely soaked too long or cooked at too low a temperature. Make sure the pan is fully heated and the slices are just saturated—not falling apart.
Is there a dairy-free option?
Use almond or oat milk in the custard and swap the whipped cream for coconut whipped cream.
Can I bake the French toast instead?
Yes! Place custard-soaked slices on a parchment-lined sheet and bake at 375°F for 12–15 minutes, flipping halfway.
Other Recipes to Try
If you enjoy this brioche French toast recipe, I recommend checking out some of these recipes:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Brioche French Toast Topped with Berries and Whipped Cream
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Ingredients:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole milk
- 1 loaf Brioche Bread, sliced 1" thick
- 6 tablespoons unsalted Butter, plus additional for serving
- ½ cup raspberries
- ½ cup blueberries
- ½ cup blackberries
- ½ cup quartered strawberries
- Confectioner’s sugar as needed, for garnish
- Maple syrup as needed, for serving
Instructions:
- Add the heavy cream and sugar to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Keep the mixture running while you add the sugar then increase the speed of the mixer to medium-high, beating until the cream forms stiff peaks, about 2 minutes. Cover and refrigerate the whipped cream until ready to use.
- In a medium mixing bowl, whisk together the eggs, vanilla extract and milk until the eggs fall off the whisk in ribbons. Add the mixture to a 9” x 13” baking dish and add the slices of brioche in a single layer letting sit for about 10 minutes, so the egg mixture absorbs. Turn the slices of bread to soak the other side, letting sit for an additional 5 minutes.
- Heat a large non-stick sauté pan or griddle pan over medium heat, add 2 tablespoons of butter and allow to melt. Working in batches, arrange 2 pieces of the soaked bread into the pan, making sure not to crowd them. Cook until golden brown on the bottom, about 4 minutes. Flip and continue cooking until golden brown, about an additional 4 minutes. If the bread browns too fast, lower the heat to medium low.
- Remove the slices to a plate then repeat with the remaining butter and bread until all are cooked. Divide the slices of toast among plates and top with whipped cream and berries. Dust with confectioner’s sugar and serve with maple syrup.
Notes:
For the fluffiest French toast, let the brioche slices sit in the custard long enough to fully absorb the mixture—this ensures a custardy center instead of dry bread.
Nutrition:
Calories: 900kcal | Carbohydrates: 57g | Protein: 22g | Fat: 66g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 436mg | Sodium: 516mg | Potassium: 400mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2619IU | Vitamin C: 20mg | Calcium: 281mg | Iron: 2mg
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This recipe is OUT OF THIS WORLD!! It is so yummy!!!
I made this this morning for the family! It was really easy (I’m normally not a huge French toast person, this recipe is near-impossible to mess up!). Delicious, easy, and the whole family loved it!
So happy to hear it! Thank you so much for sharing!