Of all the recipes in Seasons, our latest cookbook, this recipe gets used more by our crew than any other. The creamy custard gives new life to bread slightly past its prime. Thick slices of day-old brioche make the best French toast. Fresh brioche works, too. Just be careful to dredge the tender slices—not a deep soak—since the fresh brioche will fall apart if oversaturated. Top each serving with a medley of berries and a dollop of vanilla whipped cream. Serve with maple syrup.

Printable PDF of this recipe here.
Makes 4 Servings

FRENCH TOAST
½ cup heavy cream
5 eggs
¼ tsp cinnamon
¼ tsp nutmeg
2 Tbsp brown sugar
1 tsp pure vanilla extract
1 loaf Macrina Cinnamon Swirl Brioche
1 Tbsp vegetable oil
1 Tbsp butter
1 pint raspberries
1 pint blueberries
Maple syrup, for serving

VANILLA WHIPPED CREAM
½ cup heavy cream
2 tsp sugar
1½ tsp pure vanilla extract

 
FRENCH TOAST
Whisk together the heavy cream, eggs, cinnamon, nutmeg, brown sugar and vanilla.

Cut brioche into 1-inch-thick slices. Dredge pieces in custard mix. Sauté brioche in a pan with vegetable oil and butter until both sides are golden brown. Top with fresh raspberries, blueberries and a dollop of vanilla whipped cream. Serve with maple syrup.

VANILLA WHIPPED CREAM
In a medium bowl, combine heavy cream, sugar and vanilla. Whip until mixture holds its shape, about 2 minutes.