Brioche French Toast with Grand Marnier

I make French toast all the time, and this is the version I keep coming back to: thick slices of soft brioche dipped in a heavy cream custard with Grand Marnier, orange zest, cinnamon and vanilla, then cooked on a buttered griddle.

The orange zest gives you bright citrus. The Grand Marnier adds a warm orange flavor underneath it, and that combination is what makes this Brioche French Toast with Grand Marnier taste like so much more than plain French toast. My kids love it. It’s great for Christmas morning, but honestly, I make it this way just about any time French toast is on the menu.

I’ve made this exact recipe (and little variations of it) plenty of times, so I’ll tell you right up front: the custard amounts are a starting point. Every loaf of brioche soaks up a different amount, so be ready to adjust as you go.

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Why You’ll Love This Brioche French Toast

• Two layers of orange: the zest is bright and fresh, and the Grand Marnier adds a warm citrus flavor you can’t get from zest alone. I also use Grand Marnier in my homemade cranberry sauce and in the orange glaze on my hot cross buns.
• Brioche does the heavy lifting: it’s already rich and buttery, so the custard only needs a handful of ingredients.
• A family favorite: my kids love it, and it turns a regular weekend breakfast into something special without any extra work.

What You’ll Need

Eight ingredients, and you probably have most of them already.

• Brioche: a fresh loaf, sliced thick. My favorite is the brioche loaf from Trader Joe’s, and I use it fresh, not day-old. Challah works too, and you can bake your own with my homemade challah bread recipe.
• Heavy cream: makes the richest custard. Half and half or whole milk work too; the custard will just be a little thinner.
• Eggs: two eggs is my starting point. If you like your French toast eggy, add a third.
• Grand Marnier: an orange liqueur made with cognac. It tastes warmer and rounder than zest on its own.
• Orange zest: zest the orange right before you mix the custard. One medium orange usually gives 1 to 2 tablespoons, so you’ll have some left over.
• Vanilla: don’t skip it. I use vanilla every time, right along with the Grand Marnier. Pure vanilla extract or my homemade vanilla extract both work.
• Cinnamon: ground cinnamon, whisked right into the custard.
• Butter: for greasing the griddle between batches.

Full amounts are in the recipe card below.

How to Make Brioche French Toast Step-by-Step

Heat the griddle first, so each slice can go from the custard straight onto the hot butter.

Step 1: Make the Custard

Whisk the custard. Heat a large griddle over medium heat and grease it with butter. While it heats, whisk the eggs, heavy cream, Grand Marnier, vanilla, cinnamon and orange zest together in a shallow dish.

Step 2: Dip the Brioche

Dip both sides of a slice in the custard, let the extra drip off and move it straight to the griddle. Brioche is so soft that it falls apart if it sits in the custard, so don’t dip a slice until you’re ready to cook it.

PRO TIP: Keep a little extra cream (or milk or half and half) next to the dish. Brioche soaks up a lot, and by the last few slices you may need to add a splash to stretch the custard.

Step 3: Cook the First Side

Cook over medium heat until the bottom is golden brown, about 5 minutes. Medium heat gives the custard in the middle time to set before the outside gets too dark.

Step 4: Flip Once and Serve

Flip once and cook the other side until golden, about 5 minutes more. Serve hot with pure maple syrup or a dusting of powdered sugar, then butter the griddle and cook the next batch.

Common French Toast Problems to Avoid

• Slices tearing: wet brioche is fragile. Lift it out of the custard with a wide spatula instead of your fingers, and lay it on the griddle in one move.
• Dark spots on later batches: bits of custard and browned butter build up on the griddle. Wipe it with a paper towel and add fresh butter between batches.

★★★★★

“Delicious. Best French Toast I’ve ever made. Best French Toast I’ve ever had.”

Brian, reader comment

Ways to Change It Up

• No alcohol: use 2 tablespoons of orange juice in place of the Grand Marnier and keep the zest.
• A reader’s swap: Kevin used half and half, tangerine zest and Texas toast, and said it was delicious.
• A little spice: reader Larry adds a grating of fresh nutmeg to the custard.
• Making it ahead: I’ve never made this one ahead or overnight. If you want to prep French toast the night before, it needs to be a casserole, like my baked challah French toast, which soaks overnight and bakes in the morning.

What to Serve With Brioche French Toast

We’re a family of early risers, and I’m a much more pleasant person in the morning, so when we have people over, it’s usually for brunch. If you’re making this for a crowd, here’s what I’d put next to it:

• Something savory: a sheet pan of crispy oven bacon and my oven roasted breakfast potatoes.
• Something fresh: a big bowl of fruit salad with honey lime dressing.
• Something to sip: there’s already orange in the French toast, so squeeze a bag of oranges, or pour an orange cranberry prosecco cocktail.
• For Christmas morning: add a pan of Granny’s monkey bread and make it a feast.
• For the syrup: pure maple syrup is my pick, but my homemade coconut syrup is fun for a change.

Storing and Reheating Leftovers

Get leftover French toast into the fridge within 2 hours of cooking. It keeps in an airtight container for 3 to 4 days. Reheat slices in a toaster oven or a 350°F oven until they’re hot all the way through (165°F in the center).

Does the alcohol cook off?

Not all of it. University extension charts based on USDA research show that food baked or simmered for 15 minutes still holds about 40% of its alcohol, and French toast cooks for less time than that. Two tablespoons spread over 6 servings is a small amount, but if you’re cooking for kids or anyone who avoids alcohol, use the orange juice swap above.

Can I use day-old brioche?

You can, but I don’t. Fresh brioche soaks up the custard in a quick dip and stays soft inside. Day-old bread is firmer, so give each slice a slightly longer dip.

Can I use a different orange liqueur?

Yes. Cointreau or triple sec will give you orange flavor too. They’re clear liqueurs with a sharper orange taste, while Grand Marnier is made with cognac, which gives it the warmer flavor I love here.

More French Toast and Brunch Recipes

Crème Brûlée French Toast

Baked French Toast

Baked Banana Macadamia French Toast

Bread Pudding with Vanilla Caramel Sauce