Thick-cut brioche gets its edges crisp and golden while the center stays soft and custardy, thanks to a rich soak of eggs, whole milk, and a touch of heavy cream flavored with vanilla and warm cinnamon. Each slice fries up in butter until the crust turns deep amber and nutty, locking in that pillowy, tender middle. A little sugar and salt in the custard balance the sweetness, so the finished toast tastes rich without being cloying. Pile it high with maple syrup, a dusting of powdered sugar, and fresh berries for a breakfast that feels like a weekend treat. It's a straightforward, satisfying dish that fits easily into a vegetarian spread, whether you're making a quiet breakfast for two or a full brunch table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Artisan Style Brioche Sliced Thick Cut Bread - 20 oz
Kroger Market & Mill Artisan Brioche Bread
Western Hearth Artisan Brioche Bread
Bigwood Bread Brioche Sliced - 32 Oz:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_014f8885-5a22-4f4c-9cbd-1fab1ec343b0.png)
Sprouts Plant-Based Brioche Bread
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)