Brioche French Toast with Vanilla Crème Fraiche
Prep time: 
Cook time: 
Total time: 
Serves: 4
For the vanilla crème fraîche
  • 120g (or ½ cup) crème fraîche
  • 1 tablespoon powdered sugar
  • ¼ teaspoon vanilla extract
For the French toast:
  • 1 brioche loaf, about 250g (or 9 ounces)
  • 3 large eggs
  • 240ml milk
  • ½ teaspoon vanilla extract
  • 50g unsalted butter
  • more powdered sugar for serving, optional
First, make the vanilla crème fraîche:
  1. In a small bowl, stir together the crème fraîche, powdered sugar and vanilla. Set aside.
Proceed with the French toast sticks:
  1. Cut the brioche into twelve thick sticks. Set aside.
  2. In a medium-sized bowl, whisk together the eggs, milk and vanilla extract. Dip each brioche stick in the egg mixture, turning to coat it on all sides. Shake off any excess and place on a plate.
  3. Heat half of the butter in a large sauté pan over medium-high heat. Once the butter has melted, place half the coated brioche sticks in a single layer in the pan. Make sure there’s enough room in the pan to flip the sticks.
  4. Cook until golden brown on one side, then flip and continue cooking until the sticks are golden brown and slightly crisped on all sides.
  5. Serve immediately with the vanilla crème fraîche and a dusting of powdered sugar.
Recipe by The Tough Cookie at