French Toast Recipe

Prepare custard

In a large shallow bowl or baking dish wide enough for a slice of brioche, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and fine salt until the mixture is uniform and slightly frothy.

Soak bread

Heat a large nonstick skillet or griddle over medium heat. Working with one slice at a time, dip a brioche slice into the custard for about 8–10 seconds per side, allowing the bread to absorb the liquid but not fall apart. Let excess drip back into the bowl.

Cook slices

Add 1 tablespoon unsalted butter to the hot skillet and swirl to coat. Place 2–3 soaked brioche slices in the pan without crowding. Cook 3–4 minutes per side, or until golden brown and caramelized; reduce heat slightly if bottoms are browning too quickly. Add more butter (about 1 tablespoon) as needed and cook remaining slices in batches, keeping finished slices warm on a baking sheet in a 200°F (95°C) oven.

Prepare berries

While the French toast cooks, rinse and dry seasonal berries. Hull and quarter strawberries if using. Toss the berries gently in a bowl; if desired, sprinkle 1 teaspoon of granulated sugar and toss to macerate briefly for 5–10 minutes.

Assemble plates

Place two slices of cooked brioche French toast on each plate (adjust according to serving). Spoon 2–3 tablespoons of warmed maple syrup over the toast. Add a generous dollop (about 2 tablespoons) of whipped cream to each plate and arrange 1/4–1/2 cup mixed berries alongside or on top of the toast.

Finish and serve

Dust each plate lightly with powdered sugar using a fine sieve. Garnish with a mint leaf if desired. Serve immediately while warm with extra maple syrup on the side.