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Perfect Brioche French Toast Royale Recipe with Easy Champagne Strawberry Sauce

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A rich and indulgent French toast made with day-old brioche soaked in a creamy custard, topped with a lightly sweet and bubbly champagne strawberry sauce. Perfect for special occasions or an easy yet elegant brunch.

Ingredients

Scale
  • 6 thick slices of brioche bread (day-old works best for soaking)
  • 4 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Unsalted butter, for frying (recommended Kerrygold)
  • 2 cups fresh strawberries, hulled and halved
  • 1/3 cup granulated sugar
  • 1/2 cup champagne or sparkling wine (120 ml)
  • 1 teaspoon fresh lemon juice
  • Optional: a few fresh mint leaves for garnish

Instructions

  1. In a large bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of salt until well combined (about 3 minutes).
  2. Dip each slice of brioche into the custard mixture for about 20 seconds per side, allowing the bread to absorb some custard but not become soggy. Set soaked slices on a wire rack for a minute.
  3. Heat a non-stick or cast-iron skillet over medium heat and melt about 1 tablespoon of unsalted butter. Let it foam but not brown.
  4. Place the soaked brioche slices in the pan and cook each side for 3-4 minutes or until golden brown and slightly crisp. Adjust heat as needed and cook in batches, adding more butter between batches.
  5. While the French toast cooks, combine 2 cups halved fresh strawberries and 1/3 cup sugar in a medium saucepan over medium heat. Stir until sugar dissolves and strawberries release juices, about 5 minutes.
  6. Pour in 1/2 cup champagne and 1 teaspoon lemon juice. Simmer gently for another 5-7 minutes until the sauce thickens slightly but remains pourable.
  7. Plate the French toast slices and spoon warm champagne strawberry sauce generously over the top. Garnish with fresh mint if desired.

Notes

Do not soak the brioche slices for too long to avoid sogginess; 20 seconds per side is ideal. Use medium heat to get a golden crust without burning. Fresh strawberries are best for the sauce; frozen can be watery. The sauce can be made ahead and stored refrigerated for 2-3 days. For a fluffier custard, separate and whip egg whites before folding in, though the simple whisk method works well.

Nutrition

Keywords: French toast, brioche, champagne strawberry sauce, brunch recipe, easy French toast, special occasion breakfast

Find it online: https://gleamgulp.com/perfect-brioche-french-toast-royale-recipe-with-easy-champagne-strawberry-sauce/