There’s something quietly tragic about a neglected loaf of brioche. You know the kind—soft, buttery, golden on day one… then somehow forgotten on the counter until it stiffens into a spongey brick. Most people toss it. I don’t. I see it as breakfast fate.
My grandmother used to scold me for wasting bread. “Bread has a memory,” she’d say in French, “and you can always make it sing again.” That’s exactly what this recipe does. It takes something you almost gave up on and turns it into comfort—warm, custardy, crisp-edged comfort.
The smell of sizzling butter and vanilla filling the kitchen? That’s the moment you’ll start to forgive yourself for letting that brioche go stale in the first place.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 4 | Easy |
Why You’ll Love This Recipe
- You’ll finally have a reason to buy brioche just so you can “forget” it.
- Crispy outside, custardy inside—it’s basically dessert for breakfast.
- Comes together faster than brewing a second pot of coffee.
- Fancy enough to impress guests, forgiving enough for sleepy Sunday mornings.
Grab These (Ingredients)
- 6 thick slices of brioche, slightly stale (day-old is perfect—too fresh and it’ll fall apart)
- 3 large eggs
- 1 cup whole milk
- ½ cup heavy cream (this is where the luxury lives)
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract (I swear by Nielsen-Massey)
- A pinch of salt
- 2 tablespoons unsalted butter, for frying
- Optional toppings: powdered sugar, maple syrup, or berries (or all three if it’s that kind of morning)
Let’s Make It
Grab a wide dish—something shallow like a pie plate. Whisk together the eggs, milk, cream, sugar, vanilla, and salt. Don’t overthink it; this isn’t pastry school.
Dip each slice of brioche gently in the mixture. Count to twenty. Flip. Count again. You want the bread soaked but still holding its dignity. (If it starts breaking apart, you went too far. Been there.)
While you do that, melt butter in a big skillet over medium heat. When it starts to foam and smell nutty—that’s your green light. Lay in the brioche slices, two or three at a time. Don’t crowd them; they need space to crisp up.
Cook until each side is beautifully golden, about 2–3 minutes. Adjust your heat as needed—too high and the sugar burns, too low and you’ll be waiting forever.
As they finish, slide the slices onto a plate or a wire rack (stacking them traps steam and makes them soggy—don’t do it).
Now sprinkle with powdered sugar or drizzle maple syrup all over. Or both. Life’s short.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 kcal |
| Protein | 10g |
| Carbohydrates | 38g |
| Fat | 25g |
| Fiber | 1g |
| Sugar | 12g |
| Note: Values are estimates. |
Variations & Add-Ins
- Orange Morning Glow: Add a teaspoon of grated orange zest to the custard. It gives the whole thing a sunshiney kick.
- Boozy Brunch Move: A splash (okay, a tablespoon) of Grand Marnier or dark rum. You’re an adult—you’re allowed.
- Vanilla Heaven: Split a vanilla bean and let it steep in the milk before whisking it in. It’s extra work, but oh, that aroma.
- Savory Rebel: Skip the sugar and vanilla, season with salt and pepper, and serve with a fried egg and prosciutto. Trust me—it’s shockingly good.
Serving Ideas
I usually eat mine with fresh raspberries and a little snowstorm of powdered sugar. But when I’m feeling indulgent, I go all in—salted caramel drizzle, whipped cream, the works.
For a cozier vibe, pair it with milky coffee and a bowl of sliced fruit. There’s something about the bitterness of coffee that balances all that butter and cream.
And if you’re cooking for kids? Chocolate chips and banana slices. You’ll be their hero for the day (or at least until lunchtime).
Storage & Reheating
Let any leftovers cool completely before tucking them into an airtight container. Fridge life: about 2 days. Longer than that, and they start tasting like the fridge itself—never ideal.
To reheat, please, for the love of texture, skip the microwave. Pop the slices into a warm skillet with a pat of butter, or slide them into a 350°F oven for 8–10 minutes. They’ll crisp up like they were just made.
If you’ve got leftover custard, that’s your ticket to round two tomorrow. It keeps fine overnight—just whisk again before using.
My Two Cents (Pro-Tip)
Don’t be tempted by fresh brioche. I know—it smells amazing, and it’s hard to resist tearing into it right away. But for this? Day-old is your best friend. Fresh bread drinks up too much custard and collapses into mush. Slightly dry slices give you that gorgeous creamy middle with crispy edges. Pain perdu literally means “lost bread,” and honestly, that poetic little idea is half the charm.
You Asked, I’m Answering
Can I make it dairy-free?
Sure! Swap in almond or oat milk, and use plant-based butter. It won’t be as rich, but it’s still wonderful—especially with maple syrup.
Can I freeze the leftovers?
Absolutely. Layer slices with parchment, freeze in a bag, and reheat straight from frozen in the oven. Perfect for lazy mornings.
What if I don’t have brioche?
Go for challah or Texas toast. They won’t have that buttery perfume, but the texture works beautifully. (Still—if you see brioche, grab it. No regrets.)