Homemade Brioche French Toast - Classic Or Tiramisu Recipes Recipe
classic: mixed berries, whipped crème, & manzanilla maple syrup
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Ingredients
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Brioche French Toast Base
Classic Toppings — Mixed Berries, Whipped Crème & Manzanilla Maple Syrup
Tiramisu Toppings & Assembly
Method
Brioche French Toast Base
- 1
Make the custard
In a wide, shallow bowl or baking dish (large enough to fit a slice of brioche), whisk together the 4 eggs until homogenous. Whisk in 1.5 cups whole milk, 1/2 cup heavy cream, 3 tbs granulated sugar, 2 tsp vanilla extract, 1/4 tsp salt and 1 tsp ground cinnamon (if using). Whisk until smooth and slightly frothy.
- 2
Soak the brioche
Preheat a large skillet or griddle over medium heat. Working 2–4 slices at a time depending on pan size, dip each brioche slice into the custard, letting it soak 20–30 seconds per side for thick slices (or up to 1–2 minutes total if very thick). Let excess drip back into the bowl. Place soaked slices on a rack while you cook.
- 3
Cook the French toast
Add 1 tbs neutral oil + 1 tbs unsalted butter to the preheated skillet and let the butter melt and foam. Reduce heat slightly if butter browns too quickly. Place soaked brioche slices in the skillet, cook 3–4 minutes per side until deep golden brown and set (internal center should no longer be raw). Adjust heat as needed to prevent burning. Add more butter/oil between batches and keep cooked slices warm on a rack in a low oven (90–100°C / 200°F) while you finish.
Classic Assembly — Mixed Berries, Whipped Crème & Manzanilla Maple Syrup
- 4
Make the whipped crème
Chill a mixing bowl and whisk or beaters for 5 minutes if possible. Pour 1 cup heavy cream into the bowl, add 2 tbs powdered sugar and 1 tsp vanilla extract. Whip to soft peaks (3–4 minutes on medium-high in a stand or hand mixer). Do not over-whip; you want a light, billowy crème. Keep chilled until ready to serve.
- 5
Make the manzanilla maple syrup
In a small saucepan, combine 1/2 cup pure maple syrup and 2 tbs manzanilla sherry. Bring to a gentle simmer over medium-low heat, stirring occasionally, and simmer 2–3 minutes to meld flavors. Remove from heat and whisk in 1 tbs unsalted butter and 1/8 tsp salt until glossy. Keep warm or reheat briefly before serving.
- 6
Assemble classic French toast
Place 2 slices of brioche French toast per plate (or stack 3 for a taller presentation). Spoon 1/2 to 3/4 cup mixed berries over and around the toast. Dollop or pipe a generous spoonful of whipped crème atop each stack. Finish with a warm drizzle of manzanilla maple syrup over the berries and toast (about 2–3 tbs per serving). Serve immediately so the toast stays crisp at the edges and tender inside.
Tiramisu Variation — Coffee Soak & Mascarpone Cream
- 7
Prepare espresso soak
Combine 3/4 cup cooled strong espresso (or very strong brewed coffee) with 2 tbs coffee liqueur, if using. Taste and adjust — the mixture should be clearly coffee-forward. Keep at room temperature.
- 8
Make the mascarpone cream
In a bowl, gently beat 1 cup mascarpone with 3 tbs powdered sugar until smooth and silky (do not overbeat or it may become grainy). In a chilled bowl, whip 1/2 cup heavy cream to soft peaks, then fold the whipped cream into the mascarpone gently until fully incorporated and lightened.
- 9
Soak cooked brioche and assemble tiramisu toast
Working with warm (not piping hot) cooked brioche slices, briefly dip each cooked slice into the espresso mixture for 1–2 seconds per side — you want the surface flavored but not soggy. Place a soaked slice on your serving plate, spread a thick layer (about 2–3 tbs) of mascarpone cream over the toast, then top with another soaked slice and more mascarpone cream (or layer as you prefer). Dust the top generously with 1–2 tbs unsweetened cocoa powder and sprinkle 1/4 cup chocolate shavings and optional 1/2 cup crushed ladyfingers for texture. Chill 20–30 minutes if you prefer a more set tiramisu texture (optional). Serve chilled or at room temperature.
