French Toast Recipe

Prepare custard

In a wide shallow bowl or baking dish large enough to hold a slice of brioche, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt until smooth and slightly frothy.

Soak bread

Preheat a large skillet or griddle over medium heat. Working with one slice at a time, submerge each brioche slice into the custard for 15–25 seconds per side, letting it absorb but not become soggy. Lift and let excess custard drip back into the dish.

Cook

Add 1 tablespoon butter to the skillet and melt until foaming. Place 2–3 soaked slices (depending on pan size) into skillet and cook 3–4 minutes per side, or until golden brown and cooked through. Add remaining 1 tablespoon butter as needed and repeat with remaining slices. Transfer cooked French toast to a warm oven (200°F / 95°C) to keep warm while finishing.

In a small saucepan over medium heat combine 2 cups blueberries, 1/4 cup granulated sugar, 1 tablespoon balsamic vinegar, 1 teaspoon fresh lemon juice and 2 tablespoons water. Bring to a gentle simmer, stirring occasionally, and cook 6–8 minutes until berries start to burst and the mixture thickens to a saucy consistency. Taste and adjust sweetness or balsamic. Remove from heat and let cool slightly; compote will thicken further as it cools.

In a medium bowl whisk together 1 cup mascarpone, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and 1/2 teaspoon lemon zest until smooth and slightly fluffy. Alternatively, use an electric mixer on low for 30–45 seconds. Keep refrigerated until ready to serve; if it firms too much, whisk briefly to soften.

In a small nonstick skillet over medium heat combine 3/4 cup pecan halves, 2 tablespoons brown sugar, 1 teaspoon unsalted butter and 1/8 teaspoon fine salt. Stir constantly for 3–4 minutes until sugar melts and coats pecans and they become toasted and glossy. Immediately transfer to parchment and separate with a fork; let cool completely. Break any clusters to bite-size pieces.

If serving with bacon: cook 2 slices bacon in a skillet over medium heat until crisp, drain on paper towels. If serving with turkey sausage: cook 3 sausages according to package instructions until internal temperature reaches 165°F and browned. Keep warm.

To assemble each plate: stack 2 slices of warm brioche French toast. Spoon 2–3 tablespoons blueberry balsamic compote over the top, add a generous dollop (about 2 tablespoons) of whipped mascarpone, and sprinkle 1–2 tablespoons candied pecans. Drizzle with 1–2 tablespoons pure maple syrup and dust with powdered sugar if using. Serve immediately with chosen bacon or turkey sausage on the side.

Make-ahead and storage notes: Compote and candied pecans can be made 2–3 days ahead and refrigerated (pecans will crisp when returned to room temp). Whipped mascarpone is best used same day but can be refrigerated up to 24 hours. Reheat cooked French toast in a 350°F oven for 6–8 minutes if needed.