In a medium nonstick skillet over medium heat, melt 4 tbsp butter. Add 1 cup light brown sugar and stir until sugar dissolves and mixture becomes bubbly, about 2–3 minutes. Stir in 1 cup chopped pecans and 1/2 tsp vanilla and 1/4 tsp salt. Continue to cook, stirring, 1–2 minutes more until nuts are toasted and coating is glossy. Transfer the praline to a parchment-lined sheet to cool slightly. Break into clusters after 10 minutes. Reserve about 3/4 cup praline clusters for topping; any extra can be chopped and mixed into cream cheese if desired.

Grand Marnier Cream Cheese

Prepare cream cheese

In a medium bowl, beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth. Add 2 tbsp Grand Marnier, 2 tbsp heavy cream and 1 tbsp orange zest; beat until homogenous and slightly airy, about 1–2 minutes. Taste and adjust: add a touch more powdered sugar for sweetness or up to 1 tsp Grand Marnier for stronger orange flavor. Chill until ready to serve.

Mixed Berry Syrup

Cook berry syrup

In a small saucepan combine 2 cups mixed berries, 1/2 cup granulated sugar, 1/4 cup water and 1 tbsp lemon juice. Bring to a gentle simmer over medium heat, crushing some berries with a spoon to release juices. Simmer 6–8 minutes until slightly thickened. Remove from heat, stir in 1/4 tsp vanilla. For a smoother syrup, press through a fine-mesh sieve into a bowl, discarding seeds and solids; for a chunkier topping, leave as is. Keep warm or reheat briefly before serving.

French Toast Custard & Cooking

Make custard and soak bread

In a wide shallow bowl whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp salt until blended. Arrange 8 thick 1" slices of brioche or challah. Working in batches, soak each slice 20–30 seconds per side (longer for stale bread, shorter if very soft) until custard saturates but bread still holds shape. Let excess drip off.

Cook French toast

Heat a large nonstick or cast-iron skillet over medium heat and add 1–2 tbsp unsalted butter. When butter foams, add soaked slices (do not overcrowd). Cook 3–4 minutes per side until deep golden brown and cooked through, pressing gently once with a spatula for even contact. Transfer cooked slices to a sheet pan in a warm oven (200°F / 95°C) to keep warm while you cook remaining slices, adding more butter as needed.

Assembly & Serve

Assemble plates

Place 1–2 slices of hot French toast on each plate. Dollop 2–3 tbsp Grand Marnier cream cheese on top of each serving or spread it between two slices before stacking. Spoon 3–4 tbsp warm mixed berry syrup over and around the toast. Scatter praline clusters over the top (about 2 tbsp per serving) and dust with confectioners' sugar. Garnish with 1–2 tbsp fresh berries if using.

Final notes

Serve immediately while French toast is hot and praline is crunchy. Leftover praline keeps at room temperature in an airtight container for 2–3 days; berry syrup refrigerates up to 5 days and cream cheese up to 3 days.