Ingredients
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1 lb fresh mixed berry, sliced -about 4 cups (such as strawberries and raspberries)
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1/4 cup sugar, plus
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3 tablespoons sugar
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2 tablespoons water
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6 large eggs, beaten
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1/2 cup heavy cream
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1/4 teaspoon cinnamon
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1/4 teaspoon ground ginger
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1/8 teaspoon ground allspice
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unsalted butter, for the griddle
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12 slices brioche bread, cut into 3/4 inch slices, from 2 small loaves
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creme fraiche, for serving
Instructions
- Preheat oven to 225 degrees F.
- In a medium saucepan, combine fresh berries with 1/4 cup sugar and the water and bring to a simmer.
- Cook over moderate heat , stirring occasionally, until the berries have softened and released their juices and the sugar has dissolved completely, about 8 minutes.
- In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the cinnamon, ginger and allspice.
- Transfer the cream and egg mixture to a 9x13 baking dish.
- Heat a large cast-iron griddle over moderate heat and lightly butter it.
- 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.
- 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.
- Transfer the finished French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you soak and cook the remaining brioche slices.
- Transfer the French toast to plates and serve right away, accompanied by the warm berry compote and creme fraiche.