Maple Cinnamon French Toast Recipe

In a small saucepan combine 2 cups mixed berries, 2 tsp sugar, 2 tbsp water and 1 tbsp lemon juice. Place over medium heat.

Bring mixture to a gentle simmer, stirring occasionally so berries soften and release juices (about 4–6 minutes). If using frozen berries, simmer 1–2 minutes longer.

Mash some of the berries with the back of a spoon to thicken slightly, then stir in 1 tbsp maple syrup if you want it sweeter. Simmer until saucy but not dry, about 1–2 more minutes.

Remove from heat and let cool slightly; compote will thicken as it cools. Keep warm or reheat gently before serving.

In a shallow wide bowl or baking dish whisk together 4 large eggs until smooth.

Whisk in 1 cup whole milk, 1/4 cup heavy cream, 3 tbsp pure maple syrup, 1 tsp ground cinnamon, 1 tsp vanilla extract and 1/4 tsp salt until fully combined.

Arrange 8 slices of thick brioche or challah in a single layer (work in batches if necessary). Pour or dip each slice in the custard, letting it soak 20–30 seconds per side for thick bread (longer, 45–60 seconds, if very dense) so the interior absorbs custard but slices remain intact.

Transfer soaked slices to a wire rack set over a baking sheet while you heat the pan; this prevents soggy bottoms and allows excess custard to drip off.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown.

Add 2–3 soaked bread slices (do not crowd) and cook until golden brown, about 3–4 minutes per side. Press gently with a spatula for even contact. Add remaining 1 tablespoon butter as needed between batches.

Transfer cooked French toast to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm while you finish remaining slices.

To serve, plate 2 slices per person (adjust as desired). Spoon warm berry compote over the toast, dust lightly with powdered sugar if using, and drizzle with extra maple syrup to taste.