Triple Berry French Toast
Thick brioche french toast layered with blueberries, strawberries, and kiwi, a colorful way to turn day-old bread into a weekend centerpiece.
Day-old brioche soaks up custard without falling apart, which is exactly what you want for a thick, eggy slice. Cooking it low and slow gives the center time to set while the outside turns deep golden. Piling on three kinds of fruit keeps the whole plate bright and adds a little tang against the sweet syrup.
Ingredients
Method
Tap a number to mark a step doneWhisk the eggs, milk, vanilla extract, and ground cinnamon together in a wide shallow dish until fully combined and no streaks remain.
Dip each slice of brioche into the custard for about 20 seconds per side, letting it soak in without falling apart.
Melt a tablespoon of butter in a large skillet over medium heat and lay two or three soaked slices in the pan at a time.
Cook each slice for about 3 minutes per side, until deep golden brown and set in the center, adding more butter as needed.
Keep finished slices warm on a baking sheet in a low 200F oven while you cook the remaining batches of toast.
Overlap two slices of french toast on each plate, fanned slightly so the golden edges show along one side.
Scatter the blueberries, sliced strawberries, and kiwi slices generously over the top of each stack of toast, letting some fruit spill onto the plate.
Finish with a warm pour of maple syrup just before carrying the plates straight to the table so nothing has time to cool.
Kitchen note
Use bread that is a day old and slightly dried out; fresh soft bread soaks up too much custard and tends to fall apart in the pan.
