The first time I made brioche French toast with salted caramel, I was staging at a patisserie in Normandy. What began as a solution for day-old brioche became my secret weapon for impressive brunches. There’s something magical about watching brioche transform as it soaks up the vanilla-scented custard, then caramelizes in butter to create those perfect crispy edges while maintaining a custardy center. When crowned with homemade salted caramel and berries, this humble “lost bread” becomes a revelation that honors its waste-not origins while delivering pure indulgence.
The Story 📖
Dating back to the 12th century, pain perdu (literally “lost bread”) was born from necessity – a clever way to transform stale bread into something delicious. While the traditional version used ordinary bread, my recipe elevates this concept with brioche for a more luxurious experience. In Normandy and Brittany, where butter reigns supreme, adding salted caramel was a natural evolution. The contrast between the rich, custardy brioche and the slightly bitter, salty caramel creates a perfect balance that’s further brightened by the tartness of fresh berries.
Ingredients Spotlight 🧪
For 4 servings:
- 4 thick slices day-old brioche (about 1-inch/2.5cm thick)
- 2 large eggs
- 1 cup (250ml) whole milk
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract or 1 vanilla bean, scraped
- 2 tablespoons (30g) salted butter for cooking
- For the salted caramel: ¼ cup (50g) sugar + 2 tablespoons (30g) salted butter
- 8 oz (200g) mixed berries (strawberries, raspberries, blackberries)
- Pinch of sea salt flakes for finishing
Step-by-Step Guide 📝
For the French toast:
- In a shallow dish, whisk together eggs, milk, sugar, and vanilla until completely combined.
- Place brioche slices in the mixture and allow to soak for 15-20 minutes per side. The brioche should absorb the custard without falling apart.
- Heat a large non-stick skillet over medium heat and add 1 tablespoon salted butter.
- Cook soaked brioche for 2-3 minutes per side until golden brown and caramelized, adding remaining butter as needed.
- Transfer to a wire rack briefly (not a plate) to maintain crispness.
For the salted caramel:
- In a clean saucepan, spread sugar in an even layer and heat over medium heat without stirring.
- When sugar begins to melt around edges, gently swirl the pan (don’t stir!).
- Once sugar has melted completely and turned amber (about 3-4 minutes), remove from heat.
- Immediately add butter and whisk vigorously (caution: it will bubble up).
- Return to low heat and cook for 30 seconds more until smooth.
Expert Techniques 🛠️
The perfect brioche French toast depends on three critical elements: proper soaking, temperature control, and timing. Day-old brioche works best as its slightly drier structure absorbs the custard without disintegrating. For the caramel, use a light-colored pan so you can monitor the color development – pull it off the heat just as it reaches a deep amber color to prevent bitterness.
Chef’s Note: For an extraordinary flavor dimension, try infusing your custard mixture with a cinnamon stick and orange zest for 30 minutes before straining and using. This subtle aromatic background creates a beautiful counterpoint to the salted caramel.
If your caramel seizes when adding butter, don’t panic! Return it to low heat and add 1 tablespoon of heavy cream while whisking continuously – it will smooth right out and create an even silkier sauce.
Presentation & Pairing Ideas 🍽️
For an elegant presentation, place a slice of golden French toast on a warmed plate. Drizzle with warm salted caramel in a deliberate pattern rather than flooding the plate. Arrange fresh berries alongside or on top, and finish with a light dusting of powdered sugar and a few sea salt flakes to amplify the sweet-savory contrast.
For brunch, serve with a glass of Champagne or prosecco. For dessert, consider pairing with a Sauternes or a good quality tawny port. For a non-alcoholic option, a spiced chai tea brings warmth that complements the caramel beautifully.
For a seasonal twist, try using poached pears instead of berries in fall, or citrus segments in winter. Vegan? Substitute the brioche with challah made without eggs, use plant-based milk and a flax egg mixture for soaking, and coconut oil for cooking.
The beautiful thing about this recipe is that it takes humble ingredients and transforms them through technique. Make it yours by experimenting with different bread types (challah works wonderfully) or by adding a touch of orange liqueur to your caramel for a sophisticated finish that will have everyone asking for your secret. Remember, cooking is about confidence – and this dish gives you plenty of room to make it uniquely yours.