Name: The Ranch at Las Colinas Wild Berry & Vanilla French Toast Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf, sliced 3/4–1 inch thick; 4 count large eggs; 1 cups whole milk; 0.5 cups heavy cream; 2 tbs granulated sugar; 2 tsp pure vanilla extract; 0.25 tsp fine sea salt; 2 tbs unsalted butter (for skillet); 1 tsp neutral oil (optional, for higher smoke point); 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries); 1 tsp lemon juice (fresh); 2 tbs powdered sugar; 0.5 cups maple syrup; 8 leaves optional: fresh mint leaves

Method

Custard & Bread

Prepare brioche

If not pre-sliced, slice brioche into 3/4–1 inch thick slices. Stale or day-old brioche works best; if bread is very fresh, dry slices on a baking sheet in a 250°F (120°C) oven for 8–10 minutes, flipping once.

Make the vanilla custard

In a shallow baking dish or wide bowl large enough to hold two slices side-by-side, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, and 1/4 teaspoon fine sea salt until smooth and slightly frothy.

Soak the bread

Working 2 slices at a time, lay brioche slices in the custard and let them soak for 20–30 seconds per side until saturated but not falling apart. For thicker, more custardy French toast, allow up to 45–60 seconds per side for very thick slices. Transfer soaked slices to a wire rack briefly (1–2 minutes) to let excess custard drip off.

Cooking & Garnish

Heat skillet

Place a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional) and heat until butter is melted and foamy but not browned. If using a cast-iron skillet, ensure it is evenly heated.

Cook the French toast

Add the soaked brioche slices to the skillet without overcrowding (work in batches). Cook 3–4 minutes per side, adjusting heat as needed so the exterior becomes golden brown and crisp while the interior is set and custardy. Use a spatula to press gently for even contact. Transfer cooked slices to a warm plate and keep in a low oven (200°F / 95°C) while you finish remaining batches.

Prepare berry topping

While the remaining slices cook, place 2 cups mixed fresh berries in a bowl. Gently toss with 1 teaspoon fresh lemon juice and 2 tablespoons powdered sugar (reserve a pinch for dusting). If using larger strawberries, quarter them. Let the berries macerate for 5–10 minutes to release juices and sweeten slightly.

Assemble and serve

Arrange 2 slices of cooked French toast per serving on plates (adjust to serving size). Spoon the macerated berries over the top. Dust lightly with the reserved powdered sugar and garnish with fresh mint leaves if using. Serve immediately with warm maple syrup on the side (about 1/2 cup for the entire recipe).

Storage & reheating (optional)

Leftover cooked French toast can be refrigerated up to 2 days in an airtight container. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed and crisp. Do not soak again after refrigeration.