Why You’ll Love This Recipe
I love this recipe because it combines sweet, buttery, tart, and creamy flavors in every bite. Brioche gives me an especially tender French toast with crisp golden edges, while the balsamic cherries add a bold fruit topping that keeps the dish from becoming overly sweet.
I also like how elegant this breakfast looks without requiring complicated techniques. I can prepare the cherry topping while the bread soaks, making it a great choice for a weekend breakfast, brunch, or special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the French toast:
- 8 thick slices brioche bread
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
For the balsamic cherries:
- 2 cups fresh or frozen pitted cherries
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For serving:
- Powdered sugar, optional
- Maple syrup, optional
- Whipped cream or mascarpone, optional
- Fresh cherries, optional
Directions
I start with the balsamic cherries. I add the pitted cherries, balsamic vinegar, maple syrup, brown sugar, vanilla, and a small pinch of salt to a saucepan.
I cook the mixture over medium heat, stirring occasionally, until the cherries begin releasing their juices. I reduce the heat and let everything simmer for about 8 to 10 minutes. I look for tender cherries surrounded by a glossy, slightly thickened sauce. I remove the pan from the heat and keep the topping warm.
Next, I prepare the French toast custard. In a wide, shallow bowl, I whisk together the eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, and salt until thoroughly combined.
I place the brioche slices into the custard and let each side soak briefly. I want the bread to absorb some of the custard without becoming so saturated that it falls apart.
I melt some of the butter in a large skillet or griddle over medium heat. Once the butter is foamy, I add the soaked brioche slices without overcrowding the pan.
I cook each slice for about 3 to 4 minutes on the first side, then flip and cook for another 2 to 3 minutes. I look for a deep golden-brown exterior and a soft, custardy center.
I repeat with the remaining brioche, adding more butter to my skillet as necessary.
To serve, I arrange the warm French toast on plates and spoon the balsamic cherries and their syrup over the top. I finish mine with powdered sugar and, when I want something extra indulgent, a spoonful of mascarpone or whipped cream.
Servings and Timing
This recipe makes approximately 4 servings.
- Prep time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- Servings: 4
Variations
For an almond version, I add a small amount of almond extract to the French toast custard. I find that almond and cherry work especially well together, but I use the extract sparingly because its flavor can be strong.
When fresh cherries are not available, I use frozen cherries. I add them directly to my saucepan and simply allow a little extra cooking time for the additional liquid to reduce.
For an extra-creamy topping, I serve the French toast with whipped mascarpone. I beat mascarpone with a little heavy cream, vanilla, and powdered sugar until soft and creamy, then spoon it underneath or over the cherries.
If I want some crunch, I scatter toasted sliced almonds, chopped pistachios, or pecans over the finished French toast.
I can also add orange or lemon zest to the cherry mixture. I especially like orange zest because it brightens the fruit while complementing the balsamic vinegar.
For a less sweet version, I reduce the brown sugar in the cherries and leave the powdered sugar and additional maple syrup off the finished dish.
Storage/Reheating
I store leftover French toast and balsamic cherries separately whenever possible. I place each in an airtight container and refrigerate them for up to 3 days.
To reheat the French toast, I prefer using a skillet over medium-low heat or a 350°F (175°C) oven until warmed through. This helps me restore some of the crispness around the edges. I can also use the microwave when I need a faster option, although the bread will be softer.
I gently reheat the balsamic cherries in a small saucepan over low heat or briefly in the microwave. If the sauce becomes too thick in the refrigerator, I add a teaspoon or two of water before warming it.
I can freeze the cooked French toast without the cherry topping for up to 2 months. I separate the slices with parchment paper before freezing so I can remove only the amount I need.
FAQs
Can I use frozen cherries for balsamic cherry French toast?
Yes. I regularly use frozen pitted cherries when fresh cherries are out of season. I do not need to thaw them first. I add them directly to the saucepan and cook until the excess liquid reduces and the sauce becomes glossy.
Why is brioche good for French toast?
I like brioche because its buttery, enriched crumb absorbs the egg custard while remaining soft and rich. Slightly stale brioche works particularly well for me because it absorbs the custard without becoming as fragile as very fresh bread.
Does balsamic vinegar make the cherries taste sour?
Not when I use it in moderation. As the cherries cook, the balsamic vinegar reduces and combines with their natural sweetness, maple syrup, and brown sugar. I get a deeper, slightly tangy fruit flavor rather than a sharply vinegary taste.
Can I prepare the balsamic cherries ahead of time?
Yes. I can prepare the cherry topping a few days ahead and keep it covered in the refrigerator. When I am ready to serve my French toast, I gently warm the cherries in a saucepan. This is one of my favorite ways to save time when preparing the recipe for brunch.
How do I keep brioche French toast from becoming soggy?
I use thick slices of brioche and avoid soaking them for too long. I also cook my French toast over moderate heat so the outside has enough time to become golden while the custard in the center cooks through. If my brioche is extremely fresh and soft, I let the slices sit uncovered for a little while before using them.
Conclusion
This Balsamic Cherry Brioche French Toast gives me a delicious balance between an indulgent breakfast and a bright fruit-forward brunch dish. The buttery brioche develops crisp, caramelized edges while staying tender inside, and the warm cherries create a sweet-tart sauce that cuts through the richness.
PrintBalsamic Cherry Brioche French Toast
Rich brioche French toast soaked in a vanilla-cinnamon custard and cooked until golden, then topped with warm balsamic cherries. The glossy sweet-tart cherry sauce balances the buttery, custardy toast beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 thick slices brioche bread
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
- 2 cups fresh or frozen pitted cherries
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, optional
- Maple syrup, optional
- Whipped cream or mascarpone, optional
- Fresh cherries, optional
Instructions
- Add the pitted cherries, balsamic vinegar, maple syrup, brown sugar, 1 teaspoon vanilla extract, and a pinch of salt to a saucepan.
- Cook over medium heat, stirring occasionally, until the cherries begin releasing their juices. Reduce the heat and simmer for 8 to 10 minutes, until the cherries are tender and the sauce is glossy and slightly thickened. Remove from the heat and keep warm.
- In a wide, shallow bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, 1 teaspoon vanilla extract, cinnamon, and a pinch of salt until thoroughly combined.
- Place the brioche slices in the custard and soak each side briefly, allowing the bread to absorb the mixture without becoming overly saturated.
- Melt some of the butter in a large skillet or griddle over medium heat. Add the soaked brioche slices in a single layer without overcrowding the pan.
- Cook for 3 to 4 minutes on the first side until deep golden brown. Flip and cook for another 2 to 3 minutes, until golden with a soft, custardy center.
- Repeat with the remaining brioche slices, adding more butter to the skillet as needed.
- Arrange the warm French toast on serving plates and spoon the balsamic cherries and their sauce over the top.
- Finish with powdered sugar, maple syrup, whipped cream, mascarpone, or fresh cherries as desired and serve warm.
Notes
- Slightly stale brioche works especially well because it absorbs the custard while holding its shape.
- Frozen cherries can be used without thawing, but they may require a little additional cooking time for the excess liquid to reduce.
- Add a small amount of almond extract to the custard for an almond-cherry variation.
- For extra richness, serve with whipped mascarpone made with mascarpone, heavy cream, vanilla, and powdered sugar.
- To add crunch, garnish with toasted sliced almonds, chopped pistachios, or pecans.
- Orange or lemon zest can be added to the cherries for a brighter citrus flavor.
- Store leftover French toast and balsamic cherries separately in airtight containers in the refrigerator for up to 3 days.
- Reheat French toast in a skillet over medium-low heat or in a 350°F (175°C) oven to help restore its crisp edges.
- Cooked French toast without the cherry topping can be frozen for up to 2 months with parchment paper between the slices.
Nutrition
- Serving Size: 2 slices with cherry topping
- Calories: 610 kcal
- Sugar: 35 g
- Sodium: 410 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 245 mg
