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Tsoureki Bread Greek Brioche French Toast Recipe
Ash Tyrrell

Tsoureki Bread Greek Brioche French Toast Recipe

I recently made this Tsoureki Bread Greek Brioche French Toast for a lazy weekend breakfast, and honestly, it turned out better than I expected. The rich, buttery slices soaked up the creamy custard beautifully while still keeping their soft texture inside. I loved how the warm cinnamon and vanilla flavors paired perfectly with the slightly sweet Greek tsoureki bread
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 thick slices tsoureki bread – Slightly stale bread works best because it absorbs the custard without becoming soggy.
  • 3 large eggs – Eggs create the rich custard base and help give the toast a fluffy center.
  • 1 cup whole milk – Whole milk adds creaminess and makes the texture smooth and rich.
  • ¼ cup heavy cream – A little cream gives the French toast that luxurious brioche-style softness.
  • 2 tablespoons granulated sugar – Adds light sweetness without overpowering the natural flavor of the bread.
  • 1 teaspoon vanilla extract – Vanilla enhances the warm bakery aroma of the dish.
  • 1 teaspoon ground cinnamon – Cinnamon brings warmth and classic French toast flavor.
  • 1 tablespoon orange zest – Fresh orange zest complements the traditional citrus notes found in tsoureki bread.
  • Pinch of salt – Balances the sweetness and deepens the overall flavor.
  • 2 tablespoons butter – Butter helps create crisp golden edges while cooking.
  • Maple syrup or honey for serving – Adds sweetness and a glossy finish.
  • Fresh berries for garnish – Bright berries balance the richness of the toast.

Method
 

  1. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, vanilla extract, orange zest, and salt. Mix until everything looks smooth and fully combined. The custard should smell warm and slightly citrusy.
  2. Cut the tsoureki bread into thick slices, about ¾ to 1 inch thick. Slightly stale bread works best because it absorbs the custard without falling apart. Fresh bread can become too soft during cooking.
  3. Dip each slice into the custard mixture for about 15–20 seconds per side. Make sure the bread absorbs enough liquid but does not become overly soggy. Let the excess custard drip off before cooking.
  4. Place a non-stick skillet or griddle over medium heat and add butter. Allow the butter to melt fully and coat the surface evenly. Medium heat helps the French toast cook through without burning.
  5. Place the soaked slices onto the hot skillet in a single layer. Cook for about 3–4 minutes per side until golden brown and slightly crisp around the edges. The inside should remain soft and fluffy.
  6. Transfer the cooked French toast to serving plates while still warm. Drizzle with maple syrup or honey and top with fresh berries. A light dusting of powdered sugar also looks beautiful.

Notes

  • I always use day-old tsoureki bread because it soaks up the custard much better without becoming mushy.
  • I found that cooking on medium heat gives the perfect golden crust while keeping the inside soft.
  • I like adding extra orange zest because it enhances the traditional Greek bakery flavor.
  • Sometimes I let the soaked bread rest for one minute before cooking so the custard spreads evenly inside.
  • I personally love serving this French toast with Greek honey and toasted nuts for extra texture.