French Toast with Vanilla Bean Whipped Cream

This French toast recipe dips thick brioche slices in a vanilla bean cinnamon egg custard and cooks until golden then tops with a fluffy homemade vanilla bean whipped cream for an easy indulgent breakfast ready in 40 minutes.

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast Recipe, Cream, Easy Recipes, Easy to Make, French Toast, Toast, Vanilla, Vanilla Bean, Whipped Cream

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 805kcal

Equipment

Ingredients

French Toast

½ loaf brioche bread sliced, 6-7 slices
4 large eggs
1/3 cup half and half
1½ tsp cinnamon ground
1 tbsp vanilla extract
1 tbsp vanilla bean paste if you don't have this, you can just add 2 tbsp vanilla extract
2 tbsp unsalted butter

Vanilla Bean Whip Cream

2 cups heavy whipping cream cold
¼ cup powdered sugar
1 tbsp vanilla bean paste

Instructions

French toast

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.

Vanilla Bean Whip Cream

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.

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.

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