Fun fact about me: My #1 favorite breakfast/brunch item is always French toast. Always. I usually don’t keep a loaf of brioche or challah on-hand to make really good French toast at home, so it’s invariably my go-to order when out to brunch… and I may or may not search restaurant menus to find the best French toast to plan my travels around.
At home, I do make sure it comes out around the holidays and on mornings I get to spend with my mom (the only other human who cares about French toast as much as I do). We are obsessed with this Eggnog cinnamon raisin baked French toast and this pumpkin pecan overnight French toast bake (which you can make with bagels for hearty texture) on holiday mornings. But for an indulgence that you can throw together last-minute, don’t forget about classic griddled French toast with thick slices of brioche.
For this version, all you need is:
- thickly sliced brioche bread
- eggs
- half n half, cream, or whole milk
- granulated sugar or sweetener such as stevia
- brown sugar
- ground cinnamon and nutmeg
- pinch of salt
- vanilla extract or vanilla bean paste
- butter for the pan
Just whisk up the custard, coat the bread, and cook over medium heat in a buttered griddle or non-stick skillet until golden brown on both sides. Normally I’d say grease the pan however you want to, but real butter actually does contribute to the flavor here, so I highly recommend sticking with that.
And for the delectable citrus cream cheese glaze and pecans, you just need:
- cream cheese
- maple syrup
- splash of orange juice
- vanilla extract or vanilla bean paste
- pecans, maple syrup, cinnamon, and sea salt
It seems too simple to be true. Literally just whisk together cream cheese, maple syrup, and a splash of orange juice and vanilla until smooth. It gives the nostalgic flavor of a creamsicle (which blows my mind every time), with a creamy yet light mouthfeel, not too heavy or overly sweet. Dare I call it life-changing. Please try this. Please.
The pecans toast quickly in the toaster oven, oven, or even in the same skillet as the French toast. All you need is a light coating of maple, cinnamon, and sea salt for a yummy, fragrant, caramelized crunch in just minutes.
Citrus & Spice Brioche French Toast
Griddled French toast made with buttery soft brioche infused with vanilla and warm spices. Topped with a heavenly citrus maple cream cheese glaze and maple toasted pecans. Deceptively quick and hassle-free with indulgent & nostalgic flavor and textures.
Ingredients
For the French toast:
- 2 large eggs
- 3 Tbsp half & half, heavy cream, or whole milk
- 2 tsp granulated sugar or 1 packet sweetener such as stevia
- 2 tsp brown sugar
- pinch salt
- 1/4 tsp cinnamon
- 1/16 tsp nutmeg
- 1/2 tsp vanilla extract or vanilla bean paste (for richer vanilla flavor)
- 4 thick slices of brioche bread (about 6 oz total)
- unsalted butter for the pan
For the toppings:
- 1 oz (about 2 Tbsp) full-fat cream cheese, softened to room temp
- 1 Tbsp + 1 tsp pure maple syrup
- 2 tsp orange juice
- 1/4 tsp vanilla extract or vanilla bean paste
- handful pecan halves, 1 tsp maple syrup, sprinkle cinnamon, pinch sea salt
Instructions
Make the French toast:
- In a shallow dish or pie plate, combine the eggs, half & half, sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla. Beat with a fork until smooth and evenly combined.
- Heat a large non-stick griddle or skillet over medium heat. Generously grease the pan with unsalted butter.
- Working in batches, place a slice of brioche in the egg mixture, soak for a few seconds, the flip and soak the other side for a few seconds. Remove the bread from the egg mixture and let any excess liquid drip off. Transfer to the hot buttered pan and reduce heat to medium-low. Cook for 2-3 minutes on each side, until golden brown. Reduce the heat to low as needed to cook through without burning. Repeat in batches, swirling more butter on the pan between batches.
Make the maple toasted pecans:
- Toss pecan halves with maple syrup, cinnamon, and a pinch of sea salt.
- Option 1: Place on a sheet of non-stick foil (or foil lightly greased with butter) and toast in the toaster oven about 2 minutes, or until fragrant and the maple starts to bubble and harden.
- Option 2: Place on a parchment-lined baking sheet and bake in the oven at 350ºF for about 10-12 minutes.
- Option 3: Add to the buttered skillet over low-medium heat and cook until fragrant and the maple starts to bubble. Careful not to burn. Remove from heat, cool for a couple minutes, then roughly chop.
Make the citrus maple cream cheese glaze:
- Combine the softened cream cheese, maple syrup, orange juice, and vanilla in a small bow. Whisk until smooth.
Serve:
- Divide the French toast between plates and cut diagonally, if desired. Spoon citrus maple cream cheese over the French toast and top with a sprinkle to maple toasted pecans.