I made French toast with brioche bread

Brioche changes French toast because the dough already contains butter and sugar: it soaks up less and browns sooner. The result is a softer, denser slice of French toast, but also one that burns more easily over high heat.

Classic French toast was born as a way to use up stale bread. Brioche, on the other hand, is an enriched dough with butter and sugar, and that shows when it soaks. It absorbs less liquid than day-old bread and falls apart more easily when handled. Anyone trying it for the first time usually cuts slices of different thicknesses to compare, because there is no single right measure: thin slices brown quickly and thick ones need more time.

## Infused milk and beaten egg: order matters

The mixture of milk with lemon and orange zest, cinnamon and sugar is brought to a boil and removed from the heat. Fresh milk is the usual base. The beaten egg is added when the milk is warm, not boiling, so it doesn't curdle. Then the bread is soaked in that mixture and left to absorb it.

Getting the temperature right is the part where people fail most. If the milk is too hot, the egg cooks into threads and the mixture loses its role as a bath. If it's cold, the bread doesn't soak the same way.

## Gentle heat and sugar in the pan

Frying with butter and sugar over low heat is a variation that aims to caramelize the surface. The sugar toasts before the bread is cooked through, so heat control is decisive. Over high heat, the outside burns and the inside stays raw.

The finish allows for sugar with cinnamon or cinnamon with oak honey. Honey adds moisture and a more intense flavor than sugar alone.

## A leftover-based dessert with more sugar than usual

Traditional French toast is associated with using up leftover bread. Replacing that bread with brioche raises the butter and sugar content of the dish. It's not a food safety issue, but it is a nutritional difference compared to the stale-bread version.