Honey Cinnamon Brioche French Toast with Honey Caramel Syrup

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Brioche French toast made with thick slices of fluffy bread soaked in cinnamon custard, then griddled and drizzled with honey syrup.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

In a medium saucepan, over medium heat, whisk together the honey, butter, cream, cinnamon and salt until gently simmering.
1/2 cup honey, 4 Tablespoons unsalted butter, ¼ cup heavy cream, 1 teaspoon ground cinnamon, ¼ teaspoon salt
Turn off the heat but let pan remain on the burner to keep warm as you prepare the toast.

In a medium-sized baking dish (one slightly larger than the size of the bread slices), whisk together the eggs, cream, cinnamon, vanilla, and honey.
4 large eggs, ½ cup heavy cream, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, ¼ cup honey
Melt 1 tablespoon of butter in a large skillet, over medium to medium-low heat.
4 Tablespoons unsalted butter
Dredge one slice of bread at a time in the egg mixture, making sure to coat both sides well.
8 slices brioche bread
Place into the heated skillet. If the skillet is large enough, add additional dredged slices, not overlapping.
Cook for 1-2 minutes on each side, until bread is no longer ‘wet’ and turns golden. Set aside.
Repeat steps 2 through 5 for the remaining slices. (Mix custard each time before dredging.)
Transfer the warm honey syrup to a gravy boat for serving.

I prefer to use raw unfiltered honey, if available.
To keep the toast warm as you continue cooking the additional slices, place them on a baking sheet in a warm oven at 200°F.
Brioche bread works well because it's sturdy, rich and buttery (Trader Joe's makes a great brioche loaf). That said, this recipe will work with any type of thick cut bread that will hold up under the heavy custard coating.
If the heat is too high while cooking the toast, the butter will burn before the first side is toasted. Monitor the first batch closely and adjust the heat as needed but typically medium-low works fine. If the butter does char in the skillet and leaves black debris, carefully wipe it clean between batches with a paper towel.
For an extra decadent breakfast (dessert?), add a scoop of vanilla ice cream on top of a slice of french toast before drizzling on the honey syrup.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Slices can be reheated by using a toaster or placing on a baking sheet in the oven for 10-15 minutes at 300°F.