Very Berry French Toast Recipe
topped with fresh strawberries & blueberries
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Ingredients
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Custard & base
Bread
Berry topping & garnish
Method
Custard & base
- 1
Make the custard
In a wide shallow bowl or baking dish large enough to hold a slice or two of bread, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and fine salt until smooth and combined.
- 2
Soak the bread
Heat a large skillet or griddle over medium heat. Dip each slice of brioche or challah into the custard mixture for about 10–20 seconds per side, pressing gently so the bread soaks but does not fall apart. Let excess drip back into the bowl.
Bread
- 3
Pan-fry
Add 1 tablespoon of the unsalted butter to the heated skillet and swirl to coat. Place 3–4 soaked slices in the skillet without crowding. Cook until golden brown and set, about 2–3 minutes per side. Add more butter as needed and cook remaining slices in batches. Keep finished slices warm on a baking sheet in a low oven (about 200°F / 95°C) while you finish the rest.
Berry topping & garnish
- 4
Prepare berry topping
While the French toast cooks (or after), combine the quartered strawberries and blueberries in a medium bowl. Add the lemon juice and powdered sugar and gently toss to combine. Taste and adjust sweetness: add a bit more powdered sugar or a splash of maple syrup if desired. Let sit for 5 minutes so the juices macerate slightly.
- 5
Serve
Stack or arrange 2 slices of French toast per serving on plates. Spoon the macerated berry mixture generously over each stack. Dust lightly with additional powdered sugar if desired and serve with maple syrup on the side.