There’s something about a plate of warm french toast that just makes the morning feel right. And this gluten free brioche french toast brings all of that comfort without any gluten.

I’ve been making this recipe for a while now, and it’s honestly one of my favorite breakfasts. It’s quick, easy, and tastes incredible. You really can’t tell it’s gluten free.

Brioche bread makes a huge difference here. It’s softer and richer than regular bread, so it creates that perfect balance of crispy on the outside and almost creamy on the inside.

You only need a handful of simple ingredients to pull this together. Everything comes together in minutes, so it’s totally doable even on a busy morning.

Whether you’re new to gluten free cooking or you’ve been at it for years, this one is a must try. Let’s get into the recipe.

Why You’ll Love This Recipe

Perfectly Warm and Cozy – The combo of vanilla extract and ground cinnamon makes your kitchen smell amazing and gives each slice that warm, comforting flavor. It’s basically a hug on a plate, especially on chilly mornings.

Only 6 Ingredients – You just need brioche bread, eggs, milk, vanilla, cinnamon, and butter. That’s it – no long shopping lists or hard-to-find specialty items to hunt down.

Ready in Minutes – From mixing the egg batter to plating golden slices, this French toast comes together super fast. It’s the kind of breakfast you can whip up on a busy morning without stressing.

Brioche Makes It Extra Special – Using gluten free brioche instead of regular sandwich bread takes this French toast to another level. Brioche is richer and slightly sweet, so every bite feels like something you’d get at a fancy brunch spot.

Ingredients

6 slices Gluten Free Brioche Bread
3 large Eggs
2/3 cup Milk
1 tsp Vanilla Extract
1 tsp Ground Cinnamon
2 tbsp Butter

How to Make

Step 1

In a shallow dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon until fully blended.

Step 2

Heat a large skillet or griddle over medium heat and melt a portion of the butter to coat the surface.

Step 3

Dip each slice of gluten free brioche bread into the egg mixture, allowing it to soak for about 10 seconds on each side.

Step 4

Place the soaked bread onto the hot skillet and cook for 3 to 4 minutes per side until golden brown and slightly crispy on the edges.

Step 5

Repeat with the remaining slices, adding more butter to the skillet as needed.

Step 6

Serve warm with butter, maple syrup, and fresh berries.

Helpful Tips

Don’t Over-Soak the Bread

The recipe says about 10 seconds per side, and that timing really matters with gluten free brioche. Gluten free bread soaks up liquid faster than regular bread, so if you leave it sitting in the egg mixture too long it will get mushy and hard to pick up.

Just dip it in, let it sit for a quick 10 seconds, flip it, give it another 10 seconds, and move it straight to the skillet. You want the surface coated and just slightly soaked through, not drenched.

Cut the Bread Thick

If you’re slicing your own loaf, aim for slices that are about 3/4 inch to 1 inch thick. Thin slices of gluten free brioche get soggy fast and tend to break apart when you flip them.

Thicker slices give you that perfect contrast where the outside is golden and slightly crispy but the inside stays soft and custardy. If your bread came pre-sliced and the slices are on the thin side, just be extra careful not to over-soak them.

Whisk the Egg Mixture Until Smooth

Take a little extra time to really whisk the eggs, milk, vanilla, and cinnamon together until there are no streaks of egg white floating around. You want a completely smooth and uniform mixture so every slice gets the same flavor.

If you leave clumps of egg white in there, they’ll stick to the bread and cook as rubbery white patches instead of blending into that nice even golden coating.

A fork works fine, but a whisk does a better job of breaking everything down quickly.

Frequently Asked Questions

What brand of gluten free brioche bread works best for this French toast?

Some popular options include Schar and Canyon Bakehouse, both of which make soft gluten free brioche-style breads that hold up well when soaked in the egg mixture. You want a bread that’s sturdy enough not to fall apart but soft enough to absorb the custard.

If you can’t find brioche specifically, a thick-sliced gluten free white bread will also work. Just make sure the slices are at least half an inch thick so they don’t get too soggy.