Brioche French Toast With Lemon Curd and Strawberry Compote

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 02/5/23
Brioche French Toast
Leah Maroney
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 6 servings

If you're a fan of French toast, then you are going to enjoy this decadent recipe for brioche French toast. How do we know? Because it has a special strawberry compote and lemon curd whipped cream that it's served with. Yum!  

Store-bought lemon curd works great, but if you have time for homemade lemon curd, that's even better. The homemade whipped cream is a must and is way easier to make than you think. It only takes a few ingredients and it's much tastier than the store-bought stuff. 

This is the perfect French toast for Mother's Day, Father's Day, or another special breakfast or brunch. You can also make it ahead of time and pop it in the fridge until you are ready to cook it on the griddle or bake it in the oven (as mentioned in the variations section below). We always enjoy a make-ahead breakfast.

Ingredients

Strawberry Compote:

  • 4 cups strawberries, hulled and sliced

  • 1/2 cup granulated sugar

  • 1 teaspoon pure vanilla extract

Lemon Curd Whipped Cream:

  • 1 cup heavy cream

  • 1/3 cup confectioners' sugar

  • 1/4 cup lemon curd

  • 1/2 teaspoon pure vanilla extract

French Toast:

  • 1 loaf brioche, cut into 12 slices

  • 4 large eggs

  • 2 cups milk

  • 1/2 cup heavy cream

  • 1 teaspoon pure vanilla extract

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon curd

  • 2 tablespoons unsalted butter

Steps to Make It

Make the Strawberry Compote

  1. Gather the ingredients.

  2. Add the strawberry slices, sugar, and vanilla to a small saucepan. Bring the mixture to a boil, then reduce to a simmer, stirring occasionally until the mixture thickens, about 15 minutes.

  3. Cover and set aside to keep warm. 

Make the Lemon Curd Whipped Cream

  1. Gather the ingredients.

  2. Place the heavy cream in a large bowl. Whip the cream with a hand mixer until soft peaks form.

  3. Add the powdered sugar, lemon curd, and vanilla extract. Beat again quickly to incorporate. Do not overbeat after this stage as the heavy cream will form butter instead of whipped cream if over beaten.

  4. Cover and place in the refrigerator until just before you are ready to serve. 

Make the French Toast

  1. Gather the ingredients.

  2. After slicing the brioche, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, and lemon curd in a large casserole dish or another dish that you can use to easily dip the brioche slices. 

  3. Grease a large griddle with the butter. Heat it on high heat and then turn it down to medium-low.

  4. Dip the brioche slices in the egg mixture, coating both sides. When dipping, allow the bread to sit for 30 seconds per side so it can soak up more of the batter. 

  5. Place the bread slices on the griddle and cook 2 to 3 minutes per side or until golden brown. 

  6. Remove from the heat and serve immediately with the strawberry compote and lemon curd whipped cream. 

Recipe Variation

  • It can also be prepared like a French toast bake. Just assemble the brioche slices with the egg mixture in a buttered casserole dish, pop it in the oven for 45 minutes, and serve. No standing by the stove needed!
Nutrition Facts (per serving)
723 Calories
42g Fat
74g Carbs
15g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 723
% Daily Value*
Total Fat 42g 54%
Saturated Fat 25g 124%
Cholesterol 298mg 99%
Sodium 340mg 15%
Total Carbohydrate 74g 27%
Dietary Fiber 3g 11%
Total Sugars 52g
Protein 15g
Vitamin C 69mg 346%
Calcium 198mg 15%
Iron 3mg 14%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)