Brioche French Toast With Dulce De Leche | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Brioche French Toast With Dulce De Leche | The Nibble Webzine Of Food Adventures
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

Also visit our main website,

Brioche French Toast Recipe With Dulce De Leche

Our mom didn’t have to be convinced to whip up a batch of French toast, one of her favorite weekend breakfast foods.

While she used challah, eggs and cream to rich effect, here’s an even richer recipe—a signature brunch dish at the Sushi Samba restaurants in New York City (there are other locations nationwide).

If you’re in New York City for a brunch, head to Sushi Samba’s Gramercy or West Village locations. The French toast is on the $30 pre-fixe menu; bottomless Prosecco can be added for an additional $25.

Everyone else: Make it yourself at home!

You may notice that there’s no dulce de leche in the recipe below. That’s because dulce de leche is made by heating sweetened condensed milk until it caramelizes.

Soaking the bread in sweetened condensed milk embeds the flavor of dulce de leche in it.

Ingredients For 4 Servings

  • 5 slices brioche, cut in half into 2-inch-thick pieces
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 4 eggs
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • Garnishes: fruits of choice, powdered sugar
  • Optional: maple or other syrup

    *Sushi Samba, which has a Brazilian flair, uses the Portuguese term, doce de leite, instead of the Spanish dulce de leche.

    [1] It doesn’t get richer than this (photo © Sushi Samba | NYC [now closed])!
    Brioche Loaf

    [2] A loaf of brioche (photo © King Arthur Flour ).


    1. PLACE brioche in a 275°F oven for 5-10 minutes to dry.

    2. COMBINE all the liquid ingredients and add the bread. Allow the brioche to soak for 1-2 minutes.

    3. COOK on a flat top or in a nonstick sauté pan for 2 minutes per side and finish in a 350°F oven for an additional 3 minutes, or just until the center has firmed.

    4. GARNISH with the fruits of your choice and powdered sugar.


    Brioche With Chocolate Spread
    [3] Parisian pâtissièr Pierre Hermé bakes round loaves of brioche (photo © Pierre Hermé).

    morning breakfast on serving tray french Brioche and white cup o
    [4] A brioche roll—specifically, brioche à tête, with a “head” (photo © Elena Moiseeva | iStock Photo).


    Brioche (bree-OASH) is light, slightly sweet bread made with eggs, yeast and butter, and glazed with an egg wash. Richer than a standard loaf of bread, brioche is used as a breakfast bread, for French toast and in combination with luxurious first courses such as foie gras and smoked salmon.

  • A standard brioche loaf is called brioche Nanterre, after the commune in the western suburbs of Paris.
  • The style of rolls baked in fluted tins with a small ball of dough crowning the top are called brioche à tête—brioche with a head (see photo above).
  • Almond brioche is sliced from a loaf of brioche, cooked so it looks like French toast, and topped with frangipane (crème pâtissière flavored with ground almonds), sliced almonds and powdered sugar.
  • Orange brioche is filled with orange cream an topped with sugar.
  • Brioche is made in rolls and loaves, and also in gingerbread men-type shapes topped with sugar.
    The word comes from Old French, broyer, to knead. The expression, “If they have no bread, let them eat cake,” commonly mis-attributed to Queen Marie-Antoinette (1755-1793), wife of Louis XVI. There’s more about this below.

    The word brioche first appeared in print in 1404. The recipe is believed to be based on a traditional Norman recipe, a form of which may have been brought to Gaul by the Romans (but Southern Europe was not focused on dairying, hence no butter, using olive oil instead).

    The sweetness of the bread led it to be served as a pastry or as the basis of a dessert, with many local variations adding other ingredients, fillings and toppings [source].

    Brioche is the best bread for French toast and bread pudding, and also famously served with foie gras and other meat-based terrines and mousses.

    The philosopher Jean-Jacques Rousseau, in his 1783 autobiography “Confessions,” writes that “a great princess” is said to have advised, regarding what to do about starving peasants, “S’ils n’ont plus de pain, qu’ils mangent de la brioche”. This is commonly translated as “If they have no bread, let them eat cake.”

    After publication, it was speculated that these words of compassion and noblesse oblige [not!] actually referred to Maria Theresa of Spain (1638-1683), the wife of Louis XIV (her husband’s paternal grandmother), or various other aristocrats. If so, Marie-Antoinette may have known, and repeated, the phrase, which has since been attributed to her.

    Either way, both aristocratic ladies, who never went without, could have used some compassion.



    Please follow and like us:
    Pin Share

    Comments are closed.

    The Nibble Webzine Of Food Adventures
    Follow by Email

    © Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.