Bethy Leonard’s Buttermilk Brioche French Toast


Beth Leonard Hollis, daughter of store founder Tom Leonard Sr., started Tom Leonard’s in-store bakery more than 30 years ago after apprenticing for a baker in Paris. Here, she shares her family’s favorite French toast recipe using buttery brioche, imported from France and available at Tom Leonard’s.


  • 1-1/2 cups Buttermilk, shaken
  • 4 Large Eggs
  • 3 tbs. Sugar
  • 12 slices Brioche Bread
  • Unsalted Butter, used to grease pan
  • Whipped Cream, for serving
  • Raspberries, for serving


  1. Preheat an electric griddle to 350 degrees
  2. Whisk buttermilk, eggs, and sugar until well blended
  3. Pour mixture into a shallow baking dish and dip brioche bread 2 slices at a time (be sure to coat both sides!)
  4.  Transfer to the buttered griddle and cook until bottom is golden brown. Flip and cook until opposite side is golden
  5. Hold cooked pieces in a large shallow baking pan and keep warm in the oven until ready to serve