Rating: 4 stars
1976 Ratings
  • 5 star values: 0
  • 4 star values: 1976
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,976 Ratings

BLD Restaurant's pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick. More Breakfast Recipes

Mariah Swan
January 2008

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 225°. In a medium saucepan, combine the berries with 1/4 cup of the sugar and the water and bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, about 8 minutes.

    Advertisement
  • In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.

  • Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the berry compote and crème fraîche.

Make Ahead

The berry compote can be refrigerated overnight. Serve warm.

Advertisement