Prep 20 mins
Cook 10 mins
A delicious combination for a special breakfast. Heck, why wait for a special breakfast? Enjoy this any time! From pastry chef Mariah Swan.
- 1 lb fresh mixed berry, sliced -about 4 cups (such as strawberries and raspberries)
- 1⁄4 cup sugar, plus
- 3 tablespoons sugar
- 2 tablespoons water
- 6 large eggs, beaten
- 1⁄2 cup heavy cream
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground allspice
- unsalted butter, for the griddle
- 12 slices brioche bread, cut into 3/4 inch slices, from 2 small loaves
- creme fraiche, for serving
- Preheat oven to 225 degrees F.
- In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
- Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
- In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
- Transfer the cream and egg mixture to a 9x13 baking dish.
- Heat a large cast-iron griddle over moderate heat and lightly butter it.
- Working in batches, dip half of the brioche slices in the cream and egg mixture, turning them once, until the slices are moistened but not soggy.
- Transfer the soaked brioche slices to the griddle and cook them over moderate heat, turning once, until they are golden on both sides and cooked through, about 4 minutes.
- Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
- Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.
Great recipe! I substituted the All Spice with vanilla, but may opt for cardamom next time around. The compote and creme fraiche mix was perfect! I halved the recipe (3 servings), and ended up with barely 5 slices of bread worth. I make this again.
YUM!!!! I am soo full! I actuallyused a 4lb bag of frozen veggies so I can use the leftover berries for ice cream topping. Except there isn't much left. :o Love the flavor from the spices in the egg. I made creme fraiche by combning 1c sour cream, 2TB brown sugar & 1/2c heavy cream as per directions somewhere. Made for Veggie Swap 4/10!
Oh la la...a delicious breakfast treat. It takes a little longer to make than the usual french toast, but it is definitely worth it. I used strawberries and blueberries and for the creme fraiche, I used Recipe #22237. The spices were perfect. Thanks for sharing this delightful recipe, LifeIsGood. Made for ZWT5. Update: This recipe is in my Top Favorites of 2009 Cookbook.