French Toast Combo Recipe

Prepare custard

In a wide shallow bowl or dish large enough to hold one bread slice at a time, 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 uniform and slightly frothy.

Soak bread

Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon neutral oil (or use 2 tablespoons butter total) to coat the surface. Dip each slice of bread into the egg mixture, letting it soak 8–12 seconds per side for thick brioche (less time for thinner slices). Allow excess to drip off before transferring to the skillet.

Cook

Place soaked slices into the preheated skillet, leaving space between them. Cook 3–4 minutes per side, or until the underside is deep golden brown and set, then flip and cook another 2–3 minutes until cooked through and caramelized. Work in batches, adding more butter as needed. Keep finished French toast warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Make compote

While the first batch cooks, combine 2 cups mixed berries, 2 tablespoons granulated sugar, 2 tablespoons water, and 1 teaspoon fresh lemon juice in a small saucepan over medium-low heat. Stir gently, bringing to a simmer. Cook 5–7 minutes until berries soften and 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 more minute until the compote thickens slightly, then remove from heat and let cool slightly; it will thicken more as it cools.

Maple butter

In a small saucepan over low heat, warm 3/4 cup pure maple syrup with 2 tablespoons unsalted butter, stirring until butter melts and the mixture is slightly glossy. Remove from heat. If you like a lighter sweetness, whisk in 1 tablespoon powdered sugar off heat to slightly thicken and mute intense maple flavor.

Plate and serve

To assemble, place 2 slices of French toast per serving on plates. Spoon warm berry compote over the top, add sliced banana if using, and drizzle additional maple syrup (about 2–3 tablespoons per plate) or the maple-butter you prepared. Garnish with fresh mint leaves and a light dusting of powdered sugar if desired. Serve immediately.