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Ingredients
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French Toast
Mixed Berries
To Serve
Method
French Toast
- 1
Prepare custard
In a shallow baking dish or medium bowl large enough to hold one slice at a time, whisk together 3 large eggs, 3 tablespoons whole milk, 60 ml heavy cream, 1 teaspoon vanilla extract, 2 teaspoons granulated sugar, 1 teaspoon ground cinnamon and a pinch of fine salt until smooth and slightly frothy.
- 2
Soak bread
Place a slice of brioche in the custard and let it soak for 15–20 seconds per side for slightly dry bread, or 30–45 seconds per side for very soft, fully saturated French toast. Do not oversoak to the point the slice falls apart. Repeat for each slice and set on a wire rack while you heat the pan.
- 3
Heat pan
Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil. The oil raises the butter's smoke point so it browns without burning. When the butter is foaming and the fat coats the pan, reduce heat to medium-low to maintain an even golden color.
- 4
Cook
Add 2–3 soaked slices to the pan without crowding. Cook until deep golden brown on the first side, about 3–4 minutes, then flip and cook 2–3 minutes more until cooked through and caramelized. Adjust heat as needed so the interior cooks without burning the exterior. Transfer cooked slices to a warm plate and keep loosely tented with foil while you finish the rest.
- 5
Finish
If you like a slightly crisp edge, add a small knob of butter and spoon the foaming fat over the top of a finished slice for 15–20 seconds before plating.
Mixed Berries
- 6
While the pan is heating, combine 1 cup quartered strawberries, 1/2 cup blueberries and 1/2 cup raspberries in a small bowl. Add 1 teaspoon fresh lemon juice and 1 teaspoon powdered sugar (optional). Gently toss to combine and let macerate for 5–10 minutes so berries release their juices and sweeten slightly. Taste and adjust lemon or sugar if needed.
To Serve
- 7
Arrange 2–3 slices of French toast per serving on plates. Spoon a generous portion of macerated mixed berries over or beside the toast. Dust lightly with 1 teaspoon powdered sugar and garnish with fresh mint leaves if using.
- 8
Serve immediately with pure maple syrup (about 120 ml to share) at the table so each diner can pour to taste.