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French Toast (or Eggy Bread) is a breakfast classic. It appears on menus from B&Bs to 5-star hotels. However, the difference between a soggy, average slice and a decadent, restaurant-quality dish often comes down to one ingredient: the bread. Many kitchens make the mistake of using standard white sliced pan. This bread is too thin and lacks the structural integrity to hold the custard.

To elevate this dish, chefs in the know use Wholesale Brioche Buns or loaves. Brioche is the undisputed king of French Toast. Its enriched dough acts like a sponge, soaking up the egg and milk mixture without disintegrating, resulting in a dish that is crisp on the outside and custardy in the middle.

The Absorption Factor

The science of French Toast is about absorption. You want the bread to drink up the liquid flavour.

Standard bread turns to mush if you soak it for more than a few seconds. Brioche, with its tighter crumb and high butter content, is more robust. It can take a "deep soak." This means the flavour of the vanilla, cinnamon, and egg permeates the entire slice, not just the surface. When cooked, the inside becomes almost like a bread and butter pudding—creamy and rich—while the outside caramelises perfectly.

Caramelisation and Colour

We eat with our eyes. A greyish, pale piece of French toast is unappetising. You want deep, golden brown.

The sugar and butter naturally present in brioche aid the Maillard reaction (browning). When the soaked bun hits the hot pan, it browns quickly and evenly. It develops a natural sweetness that standard bread lacks. This means you need less syrup on the plate, as the bread itself provides a rich, sweet foundation. It looks stunning when dusted with icing sugar and topped with berries.

Portion Control with Buns

Using a brioche loaf is great, but slicing it consistently during a busy service can be a pain. Slices can be uneven.

Using wholesale brioche buns is a smart chef's hack. You simply slice the bun in half, soak both halves, and fry. You get two perfect circles of French Toast. It looks different from the standard square slice. It gives you perfect portion control every time. Two halves equal one portion. It simplifies the prep and ensures every guest gets exactly the same amount of food on their plate.

Reducing Waste

Brioche has a fantastic shelf life compared to water-based breads. In fact, for French Toast, slightly stale brioche is actually better as it absorbs more liquid without falling apart.

This allows kitchens to use up leftover burger buns from the lunch service. Instead of throwing away day-old buns, they are repurposed into a premium breakfast item the next morning. It is a perfect example of kitchen efficiency—turning potential waste into a high-margin hero dish.

Conclusion

Great food is about respecting the ingredients. French toast is a dish of luxury, and it deserves a luxury bread. By switching to brioche, you transform a simple breakfast item into a memorable indulgence.

Call to Action Upgrade your breakfast menu. Request samples of our rich, golden brioche buns.

Visit: https://novaksbakery.com/