Brioche French Toast With Fresh Berry Compote Recipe

Ingredients

• 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

Instructions

1. Preheat the oven to 225 degrees F.
2. In a medium saucepan, combine the fresh berries with 1/4 cup sugar and the 2 tablespoons of water, then bring to a simmer.
3. Cook over moderate heat, stirring occasionally, until the berries have softened and released their juices, and the sugar has dissolved completely, which takes about 8 minutes.
4. In a large bowl, whisk together the 6 large beaten eggs, 1/2 cup heavy cream, the remaining 3 tablespoons of sugar, and the spices: 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground allspice.
5. Transfer the creamy egg mixture to a 9×13 baking dish, making sure it’s evenly spread.
6. Heat a large cast-iron griddle over moderate heat and lightly butter it to prevent sticking.
7. Working in batches, dip half of the 12 brioche slices into the cream and egg mixture, turning them just once until they are moistened but not soggy.
8. Place the soaked brioche onto the griddle and cook over moderate heat, turning once, until they are golden on both sides and cooked through, which should take about 4 minutes per side.
9. Once cooked, transfer the finished French toast to a baking sheet, cover loosely with foil, and keep warm in the oven while you repeat the soaking and cooking with the remaining brioche slices.
10. Serve the French toast on plates right away, accompanied by the warm berry compote and a dollop of creme fraiche.