I cannot remember a time when I wasn’t in the kitchen, most often the pastry kitchen. When I cook, I think as an efficient restaurant chef, and how to make the process as simple and delicious as possible. Soaking the brioche ahead and freezing it before browning and baking makes it possible to serve the best souffle-like French toast at home for family, or for a crowd. It’s not too sweet either as I don’t add too much sugar…The berries contrast the creamy toast, but you can sauté bananas, add a dollop of Nutella and sprinkle with chopped hazelnuts and serve with ice cream or mascarpone.

French Toast with Berry Compote

Category

Category name

Serves

3

Ingredients

For the French Toast

  • 1 large egg
  • 1 large egg yolk
  • 1 ½ tablespoons granulated sugar
  • 1 cup heavy cream or whole milk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 6 thick slices brioche, challah or other country bread, preferable one or two days old
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • Powdered sugar, for sprinkling

For the Berries

  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 cups berries; strawberries, blueberries, raspberries and blackberries
  • 1 lime

Method

  1. Preheat the oven to 350°F.
  2. Set two large, rimmed baking sheets or a shallow 9 by 13-inch dish, on your work surface. In a large bowl whisk together the egg, egg yolk, sugar, cream and vanilla to make a custard. Pour a thin layer of this custard into one of the baking sheets. Lay the brioche in the custard, gently pressing down then flipping so the custard soaks in and saturates the brioche. Transfer each soaked slice to the other baking sheet. You can freeze at this point (see note below).
  3. Line a third baking sheet with a Silpat. In a large skillet, melt the butter and honey and cook over medium heat until foamy, then, shaking the pan occasionally, cook until beginning to caramelized to a light golden-brown, 3 to 4 minutes. Add the soaked brioche, cooking in batches, making sure they fit in a single layer. Cook gently, flipping once, just until golden brown. Immediately transfer to the lined baking sheet. Once all the slices are browned, bake until cooked through and puffy, about 5 minutes.
  4. While in the oven, prepare the berries. In a small skillet, melt the butter and honey, add the berries and cook, tossing, until they are warmed through and just beginning to release their juices. Turn off the heat and, using a microplane, grate in the zest from half the lime.
  5. To serve, using a large spatula, carefully transfer the French toast to warmed plates. Spoon some of the berries over the top. Grate a little more zest on top and then sprinkle with powdered sugar and serve immediately.