French Toast with Vanilla Bean Whipped Cream
Weekend mornings were made for this French Toast with Whipped Cream recipe. Thick brioche slices soaked in a vanilla bean and cinnamon egg custard, cooked in butter until the outside is deeply golden and slightly crispy and the inside is soft and almost custardy, and then topped with a cloud of homemade vanilla bean whipped cream that takes five minutes to make and tastes a thousand times better than anything from a can. This is the breakfast that makes everyone slow down and actually sit at the table.
The vanilla bean paste is what makes both the French toast and the whipped cream taste specifically special rather than just good. Those little black specks throughout the egg mixture and the cream add a concentrated, slightly floral vanilla character that extract alone can’t quite produce. It’s a small detail that makes a big difference and once you start using it you won’t want to go back.
What You Need To Make French Toast with Vanilla Bean Whipped Cream
The French Toast
Half a loaf of brioche bread sliced thick. Brioche is specifically the right bread because its richness and slight sweetness pair naturally with the vanilla custard and it absorbs without falling apart. The custard is made from eggs, half and half, cinnamon, vanilla extract, and vanilla bean paste. Unsalted butter and avocado oil cook the bread to golden perfection.
The Vanilla Bean Whipped Cream
Cold heavy whipping cream is the base – it has to be cold or it won’t whip. Powdered sugar sweetens without any graininess. Vanilla bean paste adds the intense, speckled vanilla flavor that makes this whipped cream taste specifically like something from a nice bakery rather than a standard topping.
How To Make French Toast with Whipped Cream
Step 1: Make the Egg Custard
Whisk together the eggs, half and half, cinnamon, vanilla extract, and vanilla bean paste in a wide shallow bowl until completely smooth. A wide bowl makes dipping the bread slices much easier than a deep narrow one.
Step 2: Make the Whipped Cream
Add the cold heavy cream to a large bowl. Beat on low with a hand mixer or stand mixer then gradually increase to high speed as the cream begins to thicken. Once it holds soft peaks add the powdered sugar and vanilla bean paste. Beat for 60 to 90 seconds until stiff peaks form. Refrigerate until ready to use.
Step 3: Cook the French Toast
Heat a large nonstick skillet over medium heat. Add the butter and avocado oil and let the butter melt completely and start to foam. Dip each brioche slice into the egg custard letting it soak for a few seconds on each side. Let excess drip off. Place 3 to 4 slices in the pan without crowding. Cook for 2 1/2 to 3 minutes per side until deeply golden. Repeat with remaining slices.
Step 4: Serve
Stack on plates and top generously with the vanilla bean whipped cream. Add maple syrup, fresh berries, or a dusting of powdered sugar alongside.
For the whipped cream, beat cold heavy cream until it begins to thicken. Add powdered sugar and vanilla bean paste, then beat until stiff peaks form.
Top the French toast with a generous dollop of whipped cream and serve immediately.
What People Ask About Making French Toast
Can I make this recipe with regular bread?
Yes, but brioche or challah is recommended since they’re richer and hold up better. White sandwich bread may turn out softer and less custardy.
Do I need vanilla bean paste for the whipped cream?
No, but it adds a deeper, more aromatic flavor. You can substitute with extra vanilla extract if that’s what you have.
How do I keep French toast warm for serving a crowd?
Place cooked slices on a baking sheet in a 200°F oven while you finish the rest. This keeps them warm without drying them out.
French Toast with Vanilla Bean Whipped Cream
Ingredients
Equipment
Instructions
- In a medium-sized mixing bowl, combine all the ingredients and whisk until thoroughly blended.
- Heat a non-stick skillet over medium heat and add 2 tablespoons of butter and 1 tablespoon of avocado oil.
- Dip a slice of bread into the egg mixture, ensuring both sides are coated, and place it in the pan.
- Repeat this process with additional slices, making sure not to overcrowd the pan (around 3 or 4 at a time).
- Cook each side for approximately 2½ to 3 minutes, or until the surface is golden.
- Add whipping cream to a mixing bowl.
- Use the wire whisk (hand mixer or a stand mixer) to beat whipping cream on low speed increasing to high slowly as it begins to firm up.
- Once firm add powdered sugar and vanilla extract.
- Beat for 60-90 seconds until stiff peaks form.
Nutrition
Notes
- Brioche is specifically the right bread for this recipe. It’s rich, slightly sweet, and absorbs the egg mixture without falling apart. Day-old brioche is even better since it’s slightly drier and absorbs more of the custard without getting soggy.
- Don’t rush the soak. Let each slice sit in the egg mixture for a few seconds on each side so the custard absorbs all the way through the bread rather than just coating the surface.
- The butter and avocado oil combination is the move. The butter adds flavor and the avocado oil raises the smoke point so the butter doesn’t burn before the French toast is golden.
- The whipped cream must be made with cold cream. Warm cream won’t whip properly and won’t hold its peaks. Pull it straight from the refrigerator.
