Brioche French Toast with an Almond butter drizzle. You can tell it’s going to be good right? The brioche is battered using a secret ingredient to get the fluffiest french toast ever topped with a maple almond butter drizzle. Great twist on a familiar and beloved breakfast dish.
The most popular recipe on my website to date is this Sourdough French Toast. The french toast recipe is adapted from Allrecipes.com, has gotten rave reviews there, and has translated itself very well to tangy sourdough bread. I don’t think I’ll try another French Toast batter recipe! This perfectly captures the griddled exterior and custardy interior you want in french toast. Diner style food at its best, right at home.
This time, I found myself with brioche bread. This is a more traditional bread that’s used with french toast, and it works perfectly with it.
What is brioche bread?
It’s an enriched bread- meaning it’s made with a high proportion of eggs and butter. It’s sweet, puffy and light. A completely indulgent and decadent bread! I’ll post my homemade version of it soon (made incredibly easy in this book, but for this recipe, I used store bought.
The secret ingredient in your french toast:
Flour! It keeps the batter light and coats the bread perfectly so it cooks evenly. You whisk flour with milk, eggs, cinnamon, vanilla extract, sugar and a pinch of salt, and use this batter to coat your bread slices.
I like to dunk the bread for a good 5-10 seconds a side to make sure it’s completely saturated.
Maple Almond Butter Drizzle
Sounds fancy, but it just comes down to combining some almond butter with a touch of maple syrup and a sprinkle of sea salt. You can top your french toast with this alone, or combine this with extra maple syrup on top. I love berries with french toast, and they works very well with the almond butter.
Storing extra french toast:
Extra french toast will keep in the fridge tightly covered for 1-2 days, but I love making extra and freezing it. This freezes really well, individually wrapped and in an airtight bag. When you want to reheat them, you can either microwave, bake at a 190C (375 F) oven for 8-10 minutes, or my favorite way, just toast the frozen bread in a toaster.
Brioche French Toast with Almond Butter
Ingredients
For the french toast:
- 1/4 cup flour
- 1 cup milk
- pinch salt
- 3 eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 tbsp sugar
- 10-12 slices of brioche bread
For the almond butter drizzle:
- 1/4 cup almond butter
- 1 tsp pure maple syrup
- pinch sea salt
Instructions
For the french toast:
- Measure flour into a bowl. Add the milk slowly while whisking. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
- Heat a buttered griddle or frying pan over medium heat. Once hot, start soaking your bread, first on one side than the next until saturated.
- Cook bread on either side until golden brown.
For the almond butter drizzle:
- Whisk together the almond butter, maple syrup, and salt. You can add more maple syrup to taste. Immediately spread some on your french toast to get it nice and runny. You can add a splash of milk or almond milk to thin it out if you'd like. Add berries on top of your french toast and pure maple syrup if desired.
Notes
Nutrition
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Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!
I love brioche and french toast, so I’m drooling over this recipe! I’m very intrigued by the flour addition. Can’t wait to try it! Thanks for sharing.
Anytime Paula I hope you love it!
Now this is what I need to be eating for breakfast. It sounds just incredible!!
Thanks so much Danielle!
My new favorite breakfast! I will be making this recipe again and again!
So happy to hear that Kim!
Theres no better way to make french toast than with brioche bread so I cannot wait to see your homemade recipe for it! The fact that you used almond butter drizzle has me drooling over here! So making this french toast! Thanks for this!
Thanks Cathy! The almond butter is a great addition. Hope you like it!
This is the perfect addition to any brunch! It’s just so good!
Thanks so much Demeter!!