Classic French Toast Recipe

Make the custard

In a shallow wide bowl or dish (large enough to hold a slice of brioche flat), whisk together eggs, whole milk, heavy cream, 3 tablespoons granulated sugar, vanilla extract and 1/2 teaspoon salt until sugar is dissolved and mixture is uniform. Strain the custard through a fine-mesh sieve into another bowl to remove any chalaza or egg bits for a silky texture (optional).

Soak the brioche

Preheat a skillet or griddle over medium heat (aim for about 325–350°F / 160–175°C). Arrange brioche slices in a single layer in the shallow dish with custard and let each slice soak 15–20 seconds per side (longer for very thick or slightly stale bread — up to 45 seconds per side) so it absorbs custard but does not fall apart. Allow excess to drip back into the bowl and transfer to a wire rack while you heat the pan.

Cook the French toast

Melt about 1 tablespoon of the unsalted butter in the preheated skillet. Place soaked brioche slices in the skillet (work in batches to avoid crowding). Cook 3–4 minutes per side, or until deep golden brown and set in the center. Add remaining butter as needed between batches. If cooking ahead, keep finished slices warm on a rimmed sheet tray in a 200°F (95°C) oven while you finish remaining slices.

While the custard rests or the pan heats, combine 2 cups mixed berries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest and 1 tablespoon orange liqueur (if using) in a bowl. Toss gently to coat and let macerate at room temperature for 10–15 minutes so the berries release juices and become glossy. Stir once or twice during maceration.

Make candied almonds just before serving so they remain crisp. In a small nonstick skillet over medium heat, combine 3 tablespoons granulated sugar and 1 tablespoon water. Stir until the sugar dissolves, then bring to a gentle boil without stirring; swirl the pan occasionally. When the syrup starts to turn a light amber (about 2–3 minutes), immediately add 3/4 cup sliced almonds and a pinch of salt. Continue stirring quickly so almonds are evenly coated and the syrup crystallizes and dries onto the nuts (about 1–2 minutes). Transfer the almonds to parchment to cool and separate.

While almonds cool, make the chai butter: in a small bowl, use a fork or spatula to blend 1/2 cup softened unsalted butter with 2 tablespoons honey (or maple syrup) and 1 teaspoon chai spice blend until smooth and evenly mixed. Taste and adjust sweetness or spice. Keep at room temperature so it spreads easily; if making ahead, refrigerate and bring back to room temperature before serving.

To assemble, place 2 slices of warm brioche French toast on each plate. Spread a small pat (about 1 tablespoon) of chai butter over each stack so it melts into the warm bread. Spoon a generous tablespoon or two of macerated berries and their juices over the toast. Scatter candied almonds on top for crunch. Dust lightly with 1 tablespoon powdered sugar and garnish with 2 fresh mint leaves per plate. Serve immediately with warmed maple syrup on the side.

Notes: If you prefer extra crisp edges, cook briefly at slightly higher heat but monitor so centers remain set. Leftover components: keep macerated berries refrigerated up to 24 hours, candied almonds in an airtight container up to 2 days, and chai butter refrigerated up to 1 week (bring to room temp to serve).