Brioche French Toast with Macerated Summer Berries

Ingredients

Equipment Needed

• •Large cast iron skillet or griddle
• •Wide shallow dish for soaking
• •Wire cooling rack
• •Rimmed baking sheet

Instructions

1. 1

   Macerate the berries

   Combine the berries in a bowl with sugar and lemon juice. Toss gently. The sugar draws out their juices, creating a syrup that needs nothing else. Let them sit at room temperature while you prepare everything else, at least twenty minutes. Longer is better. The berries will soften and their colors will deepen into the pooling liquid.

   If your berries are perfectly ripe and sweet, use only one tablespoon of sugar. Taste one first. Let the fruit tell you what it needs.
2. 2

   Prepare the custard

   Whisk together the eggs, cream, maple syrup, vanilla, and salt in a wide, shallow dish. The mixture should be uniform, no streaks of white remaining. This is your soaking liquid, rich enough to transform day-old bread into something silken.

3. 3

   Soak the brioche

   Place two slices of brioche into the custard. Let them rest for thirty seconds, then flip and soak another thirty seconds. The bread should feel heavy and saturated but still hold its shape. Brioche is forgiving because of all that butter and egg in the dough, but do not leave it swimming or it will fall apart in the pan.

   Day-old bread is essential here. Fresh brioche is too soft and will disintegrate. If your loaf is still pillowy, slice it the night before and leave it uncovered on the counter.
4. 4

   Cook until golden

   Melt a tablespoon of butter in a large skillet or griddle over medium heat. When the foam subsides and the butter smells nutty, add the soaked brioche. Cook undisturbed for three to four minutes until the bottom is deeply golden. The custard sets into a delicate crust. Flip gently and cook another three minutes on the second side. The finished toast should give slightly when pressed but feel set, not liquid, at the center.

5. 5

   Keep warm and continue

   Transfer finished toast to a wire rack set over a baking sheet in a 200F oven. This keeps it warm without steaming the crisp surfaces against a plate. Add more butter to the pan as needed and continue soaking and cooking the remaining slices.

6. 6

   Serve immediately

   Place two slices on each plate. Spoon the macerated berries and their juices generously over the top, letting the syrup pool and soak into the edges. A small pitcher of maple syrup can go on the table for those who want it, but taste first. With good berries, you may not need anything more.

Chef Tips

• •Buy your brioche from a local bakery if you can. Mass-produced versions are often made with vegetable shortening instead of butter, and you will taste the difference.
• •The custard ratio matters. Too much milk makes soggy toast; too much egg makes it rubbery. Cream gives richness without either problem.
• •If summer has passed you by, roasted stone fruit or sautéed apples with a little brown sugar and cinnamon make a beautiful autumn version of this dish.
• •A cast iron skillet holds heat evenly and gives the best crust. If using nonstick, you may need slightly higher heat to achieve the same golden color.

Advance Preparation

• •Slice the brioche the night before and leave it uncovered on the counter to dry slightly. This improves its ability to absorb custard.
• •The custard can be whisked together and refrigerated overnight. Bring it to room temperature for thirty minutes before using.
• •Berries can be macerated up to two hours ahead and kept at room temperature. Beyond that, refrigerate them, but bring back to room temp before serving for the best flavor.

Frequently Asked Questions

Nutrition Information

1 serving (about 300g)