Brioche French Toast Recipe

Combine the quartered strawberries, blueberries, and raspberries in a mixing bowl. Sprinkle the 2 tsp granulated sugar and 1 tsp fresh lemon juice over the berries. Add the optional 1 tsp orange liqueur or fruit syrup if using. Gently toss to coat. Let the mixture sit at room temperature for 15–30 minutes to macerate, stirring once or twice. Refrigerate if preparing more than 30 minutes ahead.

Chill equipment (optional)

Chill a medium mixing bowl and whisk or beaters in the freezer for 5–10 minutes for best results.

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tbs powdered sugar, 1/2 tsp vanilla extract, and 1/2 tsp lemon zest if using. Whip with a whisk or electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness. Keep chilled until ready to serve.

In a shallow baking dish large enough for the brioche slices, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbs granulated sugar, 2 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp kosher salt until fully combined and a little frothy.

Preheat a large skillet or griddle over medium heat. Add 1–2 tbs unsalted butter and 1 tsp neutral oil (if using) to the pan to prevent burning and increase browning.

Working with 1–2 slices at a time, lay brioche slices in the custard mixture and allow them to soak for 20–30 seconds per side for thick slices. If your brioche is very fresh and soft, reduce soak time to 10–15 seconds per side. For slightly stale or very thick slices, let them soak an extra 10–15 seconds to absorb custard but avoid oversaturating to prevent sogginess.

Once the skillet is shimmering and the butter is foaming (but not browned), transfer the soaked brioche slices to the skillet. Cook on the first side for 3–4 minutes, until deep golden brown and set. Flip and cook the second side 2–3 minutes until golden and cooked through. Adjust heat as necessary to prevent burning while ensuring the center is cooked.

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish cooking remaining slices. Replenish butter/oil in skillet as needed between batches.

Place 1–2 slices of brioche French toast per serving on plates. Spoon a generous portion of macerated berries over the toast, including some of the juices. Dollop or pipe the chilled chantilly cream alongside or on top of the berries.

Dust lightly with powdered sugar and drizzle maple syrup or berry syrup to taste. Garnish with a few whole berries or mint leaves if desired. Serve immediately.