Brioche French Toast With Fresh Berry Compote

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A delicious combination for a special breakfast. Heck, why wait for a special breakfast? enjoy this any time! From pastry chef mariah swan.

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Steps

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Preheat oven to 225 degrees f.

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In a medium saucepan , combine fresh berries with 1 / 4 cup sugar and the water and bring to a simmer.

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Cook over moderate heat , stirring occasionally , until the berries have softened and released their juices and the sugar has dissolved completely , about 8 minutes.

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In a large bowl , whisk the eggs with the heavy cream , the remaining 3 tablespoons of sugar and the cinnamon , ginger and allspice.

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Transfer the cream and egg mixture to a 9x13 baking dish.

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Heat a large cast-iron griddle over moderate heat and lightly butter it.

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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.

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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.

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Transfer the finished french toast to a baking sheet , cover loosely with foil and keep warm in the ove.

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Ingredients

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mixed berry, sugar, water, eggs, heavy cream, cinnamon, ground ginger, ground allspice, unsalted butter, brioche bread, creme fraiche