🥞 Ingredients
- 8 thick slices brioche or challah bread
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup mixed strawberries, raspberries and blueberries
- Powdered sugar, for serving
👩🍳 Preparation
Make the Custard
Whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt in a shallow bowl until smooth.
⏱ About 2 minutesPrepare the Berries
Wash and dry the berries. Slice the strawberries and gently combine all the fruit in a bowl.
⏱ About 3 minutesPreheat the Skillet
Heat a large nonstick skillet or griddle over medium-low heat and melt a small amount of butter.
⏱ About 2 minutesSoak the Bread
Dip each slice of bread into the custard for several seconds per side, allowing it to absorb the mixture without becoming soggy.
⏱ About 1 minute per batchCook the French Toast
Place the soaked bread in the hot skillet. Cook until deep golden underneath, then turn and brown the second side.
⏱ About 3–4 minutes per sideKeep Warm
Transfer cooked slices to a warm plate while you repeat with the remaining bread and butter.
⏱ About 5 minutesGarnish and Serve
Top with mixed berries, warm maple syrup and a light dusting of powdered sugar.
⏱ Ready to serve📦 Storage
Refrigerate cooled French toast in an airtight container for up to 3 days, or freeze between sheets of parchment for up to 2 months. Reheat in a toaster oven or skillet.
🍓 Serving Suggestions
Serve with maple berries, Greek yogurt, whipped cream, toasted pecans or crisp breakfast sausage.