French Toast Recipe

Prep

Whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt in a wide shallow dish until fully combined.

If bread is very fresh, let slices sit uncovered for 10–15 minutes to dry slightly (helps absorb custard).

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and let it foam; keep another tablespoon handy for later.

Working in batches, dip each slice of brioche into the custard mixture for 10–15 seconds per side, letting excess drip back into the dish. Do not oversoak or the bread will fall apart.

Place dipped slices on the hot skillet. Cook until golden brown on the first side, about 3–4 minutes, then add a little more butter (about 1/2 tablespoon) to the pan if needed and flip. Cook the second side until golden and the center is set, about another 2–3 minutes.

Transfer cooked French toast to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining slices. Repeat with remaining butter and custard.

In a small saucepan over low heat combine 1/2 cup pure maple syrup and 1/4 cup fresh blood orange juice. Stir gently to combine.

Add 1 tablespoon blood orange zest and 1 teaspoon fresh lemon juice. Warm the mixture until just simmering, then reduce heat to very low and let it gently bubble for 2–3 minutes to meld flavors. Do not boil vigorously.

Remove from heat and stir in 1 teaspoon unsalted butter and 1/8 teaspoon fine salt to round the flavor. Taste and adjust — add a pinch more salt or a few drops more lemon juice if it needs brightness.

Keep warm until serving. If you prefer thicker syrup, simmer an extra 1–2 minutes, watching carefully so it doesn't scorch.

While French toast cooks, toss 1 1/2 cups mixed berries with 1 tablespoon powdered sugar (optional) and 1 tablespoon softened unsalted butter — the butter gives a glossy finish and a subtle richness. Gently macerate for 5–10 minutes so berries release a little juice.

Prepare whipped cream if not using store-bought: whip 1 cup heavy cream with 1 tablespoon sugar and 1/2 teaspoon vanilla until soft peaks form.

To serve: stack 2 slices of French toast per plate, spoon mixed berries and their juices over the stack, drizzle generously with warm blood orange maple syrup, add a dollop of whipped cream, and finish with a dusting of powdered sugar if desired.

Serve immediately while hot.