Nut-Free Brioche French Toast
This adaptation of Valerie's Kitchen's Brioche French Toast focuses on ensuring all ingredients are free from tree nuts. The main change is to carefully source your brioche or choose a suitable nut-free alternative. The method remains the same, so you can still enjoy a tender, buttery French toast.
- Prep
- 5 min
- Bake
- 20 min
- Makes
- 5
- Swaps
- 1
Check the label on these — 2
- Brioche: This is the most significant item. Many bakeries use nuts in their facilities or in other products, so you must find a brioche that is explicitly labelled as nut-free or made in a nut-free facility. Challah bread can be a good alternative, but again, verify it is nut-free.
- Vanilla extract: While less common, some flavourings can contain unexpected allergens. Always check the label to ensure your vanilla extract is free from tree nut derivatives.
What changed — 1 swap
briochenut-free brioche or a rich, sturdy nut-free bread1:1 by slice
Brioche is a rich, eggy bread that provides the signature texture for this French toast. Finding a certified nut-free brioche is crucial, or a similar rich bread like challah (if also nut-free) will work well to absorb the custard without falling apart.
If you use a good quality nut-free brioche or a similar rich, sturdy bread, the taste and texture of your French toast should be very close to the original. The primary difference will be ensuring the bread itself is safe for your dietary needs.
Still up to you — 2
- Always check the labels of all packaged ingredients, especially the brioche/bread and vanilla extract, to ensure they are free from tree nuts and any risk of cross-contamination, according to your specific sensitivity.
- If you are highly sensitive to tree nuts, be mindful of cross-contamination in your kitchen from utensils, cutting boards, and cooking surfaces that may have come into contact with nuts previously.
The original recipe, before adapting
- 4 eggs
- ¾ cup whole milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 3 tablespoons butter (divided)
- 10 slices brioche
- ½ cup pure maple syrup (warmed)
- fresh berries (for serving)
From Brioche French Toast · Valerie's Kitchen. Read once, never republished.
Ingredients
This is an AI suggestion, not medical or dietary advice. It can be wrong. Always read the label on every ingredient you buy, and if an allergy is severe, check with your doctor or dietitian before you cook.
Method
Whisk the eggs in a low shallow dish - a pie plate works well - or if you'd like to coat several pieces of bread at once, use a 13- x 9-inch baking dish. Add the milk, sugar and vanilla extract and whisk again until well combined.
Add 1 tablespoon butter to a 12-inch to 14-inch skillet and place over MEDIUM heat. Meanwhile, place one slice of nut-free brioche or rich, sturdy nut-free bread into the egg mixture and turn to coat both sides. When butter has melted and begins to foam, add the coated bread. Dip and transfer as many pieces of bread that will comfortably fit in the pan without touching. Cook for 3 to 4 minutes or until golden brown and then flip the bread and cook for another 3 to 4 minutes on the other side.
Transfer the French toast to a platter and keep warm. If you don't have a warming tray, place the French toast on a baking sheet and transfer to a 200 degree oven until ready to serve.
Wipe down the skillet with a paper towel and repeat the process with remaining butter, bread, and egg mixture.
Serve immediately with warmed maple syrup and fresh berries.