Name: TrailSide Taps Mixed Berry French Toast Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices brioche loaf (sliced about 3/4" / 2 cm thick); 4 large eggs; 1 cups whole milk; 0.25 cups heavy cream; 2 tbs granulated sugar; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp salt; 2 tbs unsalted butter (for frying); 1 tsp neutral oil (optional, for pan); 3 cups fresh or frozen mixed berries (blueberries, raspberries, strawberries, blackberries); 3 tbs granulated sugar; 1 tbs lemon juice; 0.5 tsp lemon zest; 2 tbs water; 1 tsp cornstarch (optional, for thicker compote); 1 cups heavy whipping cream (very cold); 2 tbs powdered sugar (confectioners'); 0.5 tsp vanilla extract; 0.75 cups rolled oats; 0.25 cups all-purpose flour; 2 tbs light brown sugar (packed); 3 tbs unsalted butter (cold, cubed); 0.25 tsp ground cinnamon; 0.125 tsp salt; 1 tsp powdered sugar (for dusting); 0.25 cups maple syrup; 4 leaves fresh mint leaves (garnish)

Method

For the French toast

Prepare custard

In a shallow wide bowl or pie dish, whisk together the eggs, whole milk, heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and slightly frothy.

Soak bread

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter and 1 teaspoon neutral oil to coat. Working in batches, dip each brioche slice into the custard for 10–15 seconds per side (longer if bread is very dry), allowing excess to drip off, but ensure slices are saturated without falling apart.

Cook

Place soaked brioche in the hot skillet. Cook 2–3 minutes per side, or until deep golden brown and set in the center. Add remaining 1 tablespoon butter to the pan between batches as needed. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish remaining slices.

Mixed berry compote

Cook compote

In a medium saucepan over medium heat combine 3 cups mixed berries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, and 2 tablespoons water. Stir and bring to a gentle simmer. If using frozen berries, cook a bit longer until juices release.

Thicken (optional)

If you prefer a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries. Cook 1–2 minutes more until the compote slightly thickens. Remove from heat and let cool slightly; the compote will thicken further as it cools.

Chantilly cream

Whip cream

Chill a mixing bowl and whisk (or bowl of a stand mixer) ahead if possible. Pour 1 cup very cold heavy whipping cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but are still billowy. Refrigerate until ready to use.

Oat crumble

Make crumble

Preheat oven to 350°F (175°C). In a medium bowl combine 3/4 cup rolled oats, 1/4 cup all-purpose flour, 2 tablespoons light brown sugar, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Cut in 3 tablespoons cold cubed unsalted butter with a pastry cutter or two forks until mixture is crumbly and pieces clump together. Spread on a small baking sheet and bake 10–12 minutes, stirring once halfway, until golden and fragrant. Let cool; it will crisp more as it cools.

To finish and assemble

Place 2 slices of warm brioche French toast on each plate. Spoon 1/3 cup (approximately) warm mixed berry compote over the toast (adjust to preference). Add a generous dollop (about 1/4 cup) of chantilly cream next to or on top of the compote.

Sprinkle about 2 tablespoons of oat crumble over the compote and cream for texture. Dust lightly with powdered sugar if desired and garnish with 1–2 fresh mint leaves. Serve immediately with a drizzle of maple syrup (about 1–2 tablespoons per serving) on the side.