Brioche French Toast Recipe

Make custard and soak bread

In a wide, shallow bowl or baking dish large enough to hold one slice at a time, whisk together the eggs, whole milk, heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt until smooth and slightly frothy. Preheat a large skillet or griddle over medium-low to medium heat. Working with one slice at a time, immerse a brioche slice in the custard for 15–20 seconds per side, pressing gently so the bread soaks but does not fall apart. Place soaked slices on a wire rack for 1–2 minutes while heating the pan.

Cook French toast

Add 1 tablespoon butter to the skillet and swirl to coat. When butter foams and begins to brown lightly, add 2–3 soaked brioche slices without crowding. Cook 2.5–3 minutes per side, until golden brown and set in the center (adjust heat if browning too quickly). Transfer finished slices to a warm oven set to 200°F (95°C) on a baking sheet to keep warm while cooking remaining batches, adding remaining 1 tablespoon butter as needed.

Combine strawberries, blueberries, raspberries and blackberries with 1/2 cup granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer uncovered, stirring occasionally, for 6–8 minutes until berries soften and release juices and mixture thickens slightly. Use the back of a spoon to gently crush larger berries to create a saucy consistency while leaving some whole berries for texture.

Stir in 1 tablespoon fresh lemon juice and 1/2 teaspoon lemon zest (if using). Taste and add more sugar or lemon if needed. Remove from heat and let cool slightly; syrup will thicken further as it cools. Keep warm or reheat briefly before serving.

Chill a metal mixing bowl and whisk or beaters for 5–10 minutes if possible. Pour 1 cup chilled heavy cream into the bowl, add 2 tablespoons confectioners' sugar, 1/2 teaspoon vanilla extract and a pinch of salt.

Whip by hand with a whisk or with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes (longer for stiff peaks). Do not overbeat—stop when cream holds soft peaks and is light and airy. Refrigerate until ready to serve.

Place 2 slices of warm brioche French toast on each plate. Spoon generous amounts of warm 4-berry syrup over the toast, letting some berries tumble on top.

Add a dollop (about 2–3 tablespoons) of fresh whipped cream to each serving, garnish with the reserved fresh berries and dust lightly with powdered sugar. Serve immediately.