Berries & Cream French Toast Recipe

Prepare ingredients: hull and quarter strawberries if using; measure other berries. In a medium saucepan combine 3 cups mixed berries, 3 tbs granulated sugar, 1 tbs brown sugar, 2 tbs balsamic vinegar, 1 tbs lemon juice, 1 tsp vanilla extract and a pinch of salt.

Bring to gentle simmer over medium heat, stirring occasionally until berries release juices, about 4–6 minutes. Reduce heat to low.

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Stir slurry into the simmering berries and cook 1–2 minutes until the compote slightly thickens. Remove from heat and let cool slightly; compote will thicken more as it cools. Taste and adjust sweetness or balsamic as needed.

In a medium bowl, beat 6 oz softened mascarpone (or cream cheese) with 3 tbs powdered sugar and 1 tsp vanilla extract until smooth and lump-free.

In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Fold the whipped cream gently into the mascarpone mixture until combined and airy. Stir in 1 tsp lemon zest if using. Keep refrigerated until ready to serve; if too stiff after chilling, fold briefly to loosen.

Make the custard: in a wide shallow bowl or baking dish whisk together 4 large eggs, 1 cup heavy cream, 3 tbs whole milk, 2 tsp granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon and a pinch of salt until homogeneous.

Preheat a large skillet or griddle over medium heat (about 350°F/175°C). Add 1–2 tbs unsalted butter and 1 tsp neutral oil to the pan to prevent burning; melt and swirl to coat.

Working with one slice at a time, dip bread slices (8 slices) into the custard for 10–15 seconds per side, allowing the custard to soak in but not fall apart. Let excess drip off.

Place soaked slices on the hot skillet and cook until golden brown, about 2–3 minutes per side. Add more butter to the pan as needed and maintain medium heat so the center cooks through without over-browning the exterior. Transfer cooked slices to a warm oven (200°F/95°C) on a baking sheet to keep warm while finishing the batch.

Plate and Top

Place 2 slices of French toast per serving on plates. Spoon 1/3 to 1/2 cup warm balsamic berry compote over the toast, allowing juices to soak in slightly.

Add a generous dollop (about 2–3 tbs) of vanilla cream to each serving, either on top or to the side. Dust lightly with 1/4 tbs confectioners' sugar and garnish with fresh mint leaves if using.

Serve immediately with optional maple syrup on the side. Leftover compote may be refrigerated up to 4 days; rewarm gently before using.