Next, I dip each brioche slice into the mixture, letting the bread absorb some of the liquid without becoming too soggy. Brioche is naturally soft and slightly sweet, so it soaks up the custard beautifully. I like turning the slices once or twice to make sure both sides are coated evenly.
Then I melt a little butter in a skillet over medium heat and place the soaked brioche slices in the pan. As they cook, the edges slowly turn golden and slightly crispy while the inside stays soft and fluffy. I cook them for about 2–3 minutes on each side until they develop that perfect golden color.
While the toast cooks, I prepare the caramel sauce in a small saucepan. I melt the sugar over medium heat until it turns into a deep golden caramel. Then I carefully stir in the butter and heavy cream. The sauce becomes smooth, glossy, and incredibly fragrant.
Pro Tips for Best Results
After making this recipe several times, I’ve learned that slightly stale brioche works best. Fresh brioche is very soft, and day-old bread absorbs the custard mixture better without falling apart.
Another tip I follow is cooking the brioche on medium heat rather than high heat. If the pan is too hot, the outside browns too quickly before the inside finishes cooking.
I also like letting the caramel sauce cool slightly before pouring it over the toast. When it thickens just a little, it coats the brioche beautifully instead of running straight off the plate.
Common Mistakes to Avoid
The first mistake I made when making brioche toast was soaking the bread for too long. Brioche absorbs liquid quickly, so dipping it briefly works much better.
Another mistake is cooking the caramel on very high heat. Sugar can burn quickly, and burnt caramel tastes bitter instead of sweet. (See the next page below to continue…)