Brioche French Toast with Quick Berry Compote

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 slices (about 1-inch thick) thick-cut brioche loaf
• 4 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 tbsp granulated sugar
• 1/4 tsp kosher salt
• 4 tbsp, divided unsalted butter
• 3 cups mixed berries (fresh or frozen)
• 3 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp powdered sugar for dusting

Instructions

1. 1In a wide shallow bowl whisk together the eggs, whole milk, heavy cream, vanilla, cinnamon, granulated sugar, and salt until completely smooth and no streaks of egg white remain.
2. 2Place the brioche slices in a single layer in a large baking dish or on a sheet pan and pour the custard over them. Flip once so both sides are coated, then let the bread soak 5 minutes, flipping halfway, until it feels heavy but not falling apart.
3. 3Meanwhile make the compote: combine berries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook, stirring and lightly mashing some berries, until juicy and slightly thickened, 6 to 8 minutes. Keep warm on low.
4. 4Heat a large nonstick or well-seasoned griddle or 12-inch skillet over medium heat. Melt butter and swirl to coat.
5. 5Working in batches, lift soaked brioche from the custard, letting excess drip off, and place in the hot pan. Cook until deep golden brown and crisp on the bottom, 3 to 4 minutes. Flip carefully and cook the second side another 2 to 3 minutes until equally golden and the center feels set.
6. 6Transfer cooked slices to a wire rack set over a sheet pan and keep warm in a 200°F oven while you finish the remaining batches, adding more butter as needed between batches.
7. 7Plate two slices per person, spoon warm berry compote generously over the top, and dust with powdered sugar. Serve immediately with extra maple syrup on the side if desired.
8. 8For extra richness, add a small pat of butter on each hot stack right before the compote so it melts into the toast.