Mixed Berry French Toast Recipe

Prepare custard

In a shallow wide bowl or baking dish large enough to fit a slice of brioche, 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 until homogenous and slightly frothy.

Soak brioche

Arrange 8 slices brioche on a plate. Working in batches if needed, submerge one slice in the custard for 20–30 seconds per side, pressing gently so the custard soaks into the bread but the slice does not fall apart. Transfer soaked slices to a wire rack while you finish soaking the rest.

Macerate berries (optional)

Combine 2 cups mixed berries with 1 teaspoon lemon juice, 1/2 teaspoon orange zest, and 1 tablespoon of the maple syrup (from the 3/4 cup) in a bowl. Gently toss and let sit 10–15 minutes to macerate and release juices.

Cook French toast

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam. Place 2–3 soaked brioche slices in the pan without crowding. Cook until golden brown, about 2–3 minutes per side, reducing heat slightly if browning too quickly. Add more butter as needed and repeat until all slices are cooked. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Warm maple syrup (optional)

Warm the remaining maple syrup (about 3/4 cup minus the tablespoon used for berries) in a small saucepan over low heat for 1–2 minutes until just warm, or microwave in 20-second bursts. Do not boil.

Dust with powdered sugar & assemble

Stack 2 slices per serving on plates (or fan 3 for a larger portion). Spoon macerated berries and their juices over the top. Drizzle warmed maple syrup to taste (start with about 2 tablespoons per serving). Sift or sprinkle 2 tablespoons powdered sugar evenly over the finished French toast and berries. Garnish with mint leaves if using.

Place mint leaves on top of each serving for color and fresh aroma.