The secret to amazing French toast is clear: dry out your brioche before making French toast for that perfect balance of texture and flavor.”French toast is one of the most comforting breakfast treats out there. Fluffy, golden, and just the right amount of indulgence, it’s hard not to love. But if you’ve ever wondered why some French toast tastes better than others, here’s the kicker: it’s not just about the recipe. The bread you use and how you prep it plays a huge role. That brings us to the big question: should you dry out brioche before making French toast? Spoiler alert: the answer can make or break your breakfast game.
So, grab your coffee (or mimosa, no judgment), and let’s get into why drying brioche is what you’re missing.
Should I Dry Out Brioche for French Toast? Why It’s the Best Choice
Before we dive into drying techniques, let’s talk about brioche. This bread isn’t your average loaf from the grocery store. It’s rich, buttery, and slightly sweet, a flavour powerhouse that can handle being soaked in custard without falling apart.
Brioche boasts a tender crumb (that’s fancy bread talk for its soft, fluffy texture), making it perfect for soaking up your egg mixture like a sponge. However, fresh brioche can sometimes be a bit too soft. As a result, if you don’t allow it some time to dry out, you might end up with soggy and disappointing French toast. Clearly, nobody wants that!
Learn more tricks in our feature on how to master French toast recipes for breakfast enthusiasts.
Why Drying Brioche for French Toast Works Every Time
Here’s the deal: drying out your brioche creates the perfect canvas for French toast. Why? It’s all about moisture control. Moisture means that fresh bread is laden with water, and thus, when amended into the custard mix, it invariably fails to soak the liquid uniformly into it. In contrast, dry bread is like a sponge-thirsty. It absorbs just the right amount of custard, giving you that perfect combination of creamy inside and crispy outside. Drying also helps the bread hold its shape during cooking, so you’re less likely to end up with a mushy mess.
Easy Ways to Dry Brioche for French Toast
Okay, so we’ve established that drying is essential. But how do you actually do it? Don’t worry, it’s super simple. Here are two easy methods, depending on how much time you have.
- Overnight Drying Method for Brioche French Toast
This is the low-maintenance, no-fuss way. Just slice your brioche the night before, lay the pieces on a wire rack (this prevents sogginess), and leave them out on the counter. By morning, your bread will be slightly stale and perfect for soaking.
Pro Tip: If you live in a humid area, cover the bread lightly with a clean kitchen towel. This keeps it from getting damp while still allowing it to dry.
- Quick Oven Method to Dry Brioche for French Toast
Short on time? No problem. Preheat your oven to 250°F, lay the slices on a baking sheet, and toast them for about 10 minutes, flipping halfway through. You’re not looking to brown the bread. Just dry it out.
Quick Reminder: Keep an eye on the bread. Brioche is delicate and can burn quickly if left too long.
Should You Always Dry Brioche for French Toast?
While drying is generally a good idea, there are exceptions. If your brioche is already a few days old, it’s likely dry enough. You can press it with your fingers quickly. If it feels firm and slightly stale, you’re good to go.
Also, some folks actually like their French toast a little softer (think bread pudding vibes). In that case, you might prefer using fresh brioche. It’s all about personal preference, so feel free to experiment.
Brioche and Custard: A Match Made for French Toast
Drying out your bread is only half the battle. The next step is nailing your custard mixture. A basic custard includes eggs, milk, and sugar, but let’s jazz it up a bit. Here’s a simple recipe:
French Toast Custard Recipe
- Four large eggs
- 1 cup whole milk (or half-and-half for extra richness)
- Two tablespoons granulated sugar
- One teaspoon of vanilla extract
- 1/2 teaspoon ground cinnamon (optional but highly recommended)
- Pinch of salt
Whisk it all together in a shallow bowl. You want a smooth, well-blended mixture that clings to the bread without being too heavy.
Pro Tip: For a fun twist, swap out some of the milk for orange juice or add a splash of rum. Trust me, it’s a game-changer.
For more advanced techniques, browse our tips on creating the best homemade French toast from simple ingredients.
How to Cook Brioche French Toast Without Soggy Results
Now that your brioche is dry and your custard is ready, it’s time to cook. Heat a large nonstick skillet or griddle over medium heat and melt some butter. Dip each slice of bread into the custard, letting it soak for about 10 seconds per side. Be gentle—brioche can be fragile.
Cook the bread for 2–3 minutes per side or until golden brown. Keep the heat moderate; too high, and you’ll burn the outside before the inside cooks through.
Pro Tip: Wipe the pan between batches and add fresh butter to avoid burnt bits sticking to your toast.
Toppings to Take It Over the Top
French toast is only as good as its toppings. Here are some classic (and creative) ideas to try:
- Maple Syrup: A no-brainer. Warm it up for extra cosiness.
- Powdered Sugar: Sprinkle it on top for a bakery-worthy finish.
- Fresh Fruit: Berries, bananas, or even grilled peaches in the summer.
- Whipped Cream: Because why not?
- Savoury Twist: Go rogue with crispy bacon and a drizzle of hot honey.
Want to explore variations? Food52 offers an inspiring collection of French toast recipes.
FAQs About Drying Brioche for French Toast
Should I Dry Out Brioche for French Toast?
Yes, drying out brioche before making French toast is a great idea! Dry bread absorbs the custard mixture more evenly, giving you the perfect combination of a creamy inside and a crispy, golden outside. If the bread is too fresh, it might soak up too much liquid, leading to soggy toast. You can leave brioche slices out overnight or use a low oven to speed up the drying process.
How to Make Brioche French Toast Not Soggy?
To avoid soggy French toast:
- Use slightly stale or dried-out brioche to control moisture absorption.
- Dip the bread into the custard for just 10 seconds per side—don’t let it soak too long.
- Cook on medium heat, ensuring the pan is hot before adding the bread.
- Avoid overcrowding the pan, which can trap steam and lead to sogginess.
Should You Use Fresh or Stale Bread for French Toast?
Stale bread is the best choice for French toast because it’s less moist and can absorb custard evenly without falling apart. Fresh bread, especially soft brioche, can absorb too much liquid and become mushy. If you only have fresh brioche, dry it out by leaving it uncovered overnight or toasting it lightly in a low oven.
How Do You Keep Brioche From Drying Out?
To prevent brioche from drying out when storing it:
- Wrap it tightly in plastic wrap or aluminum foil to lock in moisture.
- Store it in an airtight container at room temperature.
- For long-term storage, freeze brioche and defrost it when needed.
If you want to dry brioche intentionally for French toast, leave slices out uncovered or use the oven drying method.
What Causes Soggy French Toast?
Soggy French toast can result from:
- Using overly fresh bread that absorbs too much custard.
- Letting the bread soak in the custard for too long.
- Cooking at a low temperature, which doesn’t allow the custard to set properly.
Drying the bread beforehand and ensuring the pan is hot can help prevent this issue.
Is My Brioche Dough Too Wet?
Brioche dough is naturally sticky due to its high butter and egg content, but it shouldn’t be excessively wet or runny. If it feels too wet to handle:
- It might be under-kneaded—knead the dough longer until smooth and elastic.
- Add a small amount of flour (sparingly) to make it manageable, but don’t overdo it, as brioche needs to stay soft and rich.
Let me know if you’d like any additional tips!
Final Thoughts
Brioche needs to dry out a little before it can be made into French toast. This seems trivial, but there is no more effective life preserver. The necessary texture- gloriously browned, scaly crust with soft custardy filling- is now yours.
Let the brioche dry out before making the French toast. It seems so trivial, but it is a total lifesaver. This gives you the texture-crispy, golden crust with a creamy, custardy centre. Whether you let your bread sit overnight or use the oven trick, this simple tweak will take your French toast from good to “OMG, did I make this?”
So next time you’re whipping up breakfast (or brunch, or breakfast-for-dinner, no judgment here), give drying your brioche a shot. And don’t forget the toppings because French toast without syrup is just fancy bread.
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