• French toasted brioche (Benito Martin)Source: Benito Martin

This French family classic, brioche perdue, is traditionally made with day-old bread but now it's often made with brioche as a breakfast treat.






Skill level

Average: 3.6 (38 votes)


  • 250 ml (1 cup) milk 
  • 50 g caster sugar 
  • ½ vanilla bean, split lengthways 
  • 1 egg 
  • 12 cm piece brioche loaf
  • 50 g butter 
  • icing sugar, for dusting 
  • ground cinnamon, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the milk, 30 g of the caster sugar and the vanilla bean in a small pan. Bring to a simmer, then transfer to a wide dish to cool.

Beat the egg with the remaining 20 g sugar.

Cut the brioche into 6 thick slices. Briefly dip each slice in the cooled milk mixture, then lightly coat with the egg mixture.

Heat the butter in a large frying pan and cook the brioche on each side until golden brown.

Dust the brioche generously with icing sugar and dust with a little cinnamon. Serve immediately on its own or with red fruits.


Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.