Açai And Berry French Toast Recipe

Prepare custard

In a shallow wide bowl or baking dish combine 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 a pinch of salt. Whisk thoroughly until homogenous and slightly frothy.

Soak brioche

Preheat a large skillet or griddle over medium heat. Arrange 8 thick slices of brioche in the egg mixture one at a time, letting each slice soak 15–25 seconds per side until saturated but not falling apart. Place soaked slices on a wire rack briefly to drain excess custard.

Cook

Add 1 tablespoon unsalted butter to the preheated skillet and swirl to coat. Add 3–4 slices (or as fit) and cook 2½–3 minutes per side, or until golden brown and cooked through. Add remaining 1 tablespoon butter as needed and cook remaining slices. Keep finished slices warm on a baking sheet in a low oven (90–100°C / 200°F).

Prepare açaí purée (if frozen)

If using frozen açaí packets, thaw slightly under cold running water for 30 seconds then squeeze into a blender or food processor with 1–2 tablespoons water or orange juice for loosened texture. Pulse until smooth but still thick. Transfer to a bowl and keep chilled.

Make mixed berry compote

In a small saucepan combine 1/2 cup strawberries (quartered), 1/2 cup blueberries, 1/2 cup raspberries, 2 tablespoons granulated sugar, and 1 teaspoon fresh lemon juice. Cook over medium-low heat, stirring occasionally, until berries soften and release juices, about 6–8 minutes. Slightly mash some berries with the back of a spoon for a jammy texture. Remove from heat and let cool slightly — compote will thicken as it cools.

If using prepared açaí purée

If you have ready-to-use organic açaí purée, stir briefly to loosen, then portion for assembly.

Toast coconut flakes (optional)

To toast coconut flakes, heat a small dry skillet over medium heat and add 1/4 cup coconut flakes. Toss frequently until edges are golden brown, about 2–3 minutes. Transfer to a plate to cool.

Plate French toast

Place 2 slices of warm brioche French toast per serving on individual plates (total 4 servings).

Add açaí and compote

Spoon about 1/4 cup organic açaí purée over each stack of French toast, spreading gently with the back of the spoon. Spoon roughly 2–3 tablespoons of the warm (or cooled) mixed berry compote alongside or over the açaí layer.

Top with berries & granola

Scatter a combination of fresh strawberries, blueberries, and raspberries (about 2–3 tablespoons total) across each plate. Sprinkle about 3 tablespoons (0.75 cups divided across 4 plates) of granola evenly over the açaí and berries to add crunch.

Finish and garnish

Dust each serving with a light sprinkling of powdered sugar (about 1/2 tablespoon per plate). Add about 1 tablespoon toasted coconut flakes per plate. Dollop roughly 1/4 cup whipped cream on each serving. If desired, drizzle a little maple syrup (about 1 tablespoon per serving). Garnish with a mint leaf and extra berries as preferred.

Serve the açaí and berry French toast immediately while French toast is warm and compote slightly warm or cooled. Provide extra maple syrup and additional açaí or compote on the side if desired.