Equipment Needed
- A large, shallow baking dish or pie plate
- A large non-stick skillet or griddle
- A medium saucepan
- A whisk
- A spatula
- Measuring cups and spoons
- A small bowl (for the cornstarch slurry)
Step-by-Step Instructions
First, I make the berry compote so it has time to thicken and cool slightly while I cook the toast. In my medium saucepan, I combine all the berries, maple syrup, and lemon juice. I bring it to a gentle simmer over medium heat, stirring occasionally. Those frozen berries will release so much beautiful juice! After about 5-7 minutes, when the berries have softened, I give my cornstarch-and-water mixture a quick re-stir and drizzle it in. I watch as the liquid almost instantly turns glossy and thickens. I take it off the heat immediately—it will continue to thicken as it cools.
While the compote works its magic, I whisk together my custard. In my shallow baking dish, I combine the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and that tiny pinch of salt. I whisk it vigorously until it’s completely smooth and homogenous. No one wants streaks of egg white! Then, I lay my slices of brioche in the dish, let them soak for 20 seconds, carefully flip them, and soak for another 20 seconds. I learned the timing mistake here is rushing. If you don’t let it soak long enough, the center stays dry. Too long, and it becomes fragile. Twenty seconds per side is my sweet spot.
Now, for the cooking. I melt a tablespoon of butter in my large skillet over medium heat. Once it’s foamy but not brown, I add as many soaked bread slices as will fit without crowding. This is crucial for a good sear! I let them cook undisturbed for 3-4 minutes. I peek at the edges until I see that perfect, deep golden-brown crust. The kitchen smells incredible at this point. I flip them gently and cook for another 3 minutes on the other side. I transfer the cooked slices to a wire rack (not a plate—this keeps the bottom crisp) and repeat with the remaining butter and bread.
Finally, the assembly. I place two slices of the warm, custardy French toast on each plate. I spoon a generous amount of the warm, ruby-red berry compote over the top. Sometimes I’ll dust it with a little powdered sugar for a snowy effect, but the berries are so vibrant they really don’t need it. The final touch is a drizzle of pure maple syrup over everything. The sound of that syrup hitting the warm toast is the official start to a perfect morning.(See the next page below to continue…)