Low Sugar Classic French Toast

Total time30 min

Prep time10 min

Cook time20 min

Thick slices of brioche soak up a rich custard of eggs, whole milk, and a hint of cinnamon and vanilla, then hit a hot skillet until the edges turn deep golden and the centers set up firm. That contrast of a lightly crisp crust against a soft, custardy middle is what makes this version worth making on repeat. Fresh berries piled on top add natural sweetness and a pop of color without any need for a sugary syrup or dusting, making this an easy one to keep in your added sugar rotation. It's the kind of weekend breakfast that feels indulgent but comes together with straightforward pantry staples and about ten minutes at the stove. Serve it hot, straight from the skillet, for the best texture.

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Ingredients

4 servings

8 slices brioche bread, about ¾-inch thick
4 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¾ cup whole milk
2 tbsp heavy cream
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp kosher salt
2 tbsp unsalted butter, divided

For serving

maple syrup, for serving
Omit this
This ingredient likely doesn’t work for the diet.
powdered sugar, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh berries, for serving (optional)

Instructions

1
In a large shallow baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until fully combined and no streaks of egg white remain.
2
Working in batches, lay the brioche slices in the custard and soak for 20–30 seconds per side, pressing gently so the bread absorbs the mixture without becoming waterlogged. The slices should feel heavy and saturated but still hold their shape.

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