Brioche French Toast with Berry Syrup

A close up of some berries on top of bread

Brioche French Toast with Berry Syrup


  • French Toast:
  • 6-8 slices brioche bread, cut thick
  • 3 eggs
  • ¾ cup milk
  • 1 teaspoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 4 tablespoons butter, for cooking
  • fresh berries (optional)
  • powder sugar (optional)
  • Berry Syrup:
  • 2 cups fresh blackberries
  • 1 cup fresh blueberries
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • Whipped Cream:
  • 1 cup chilled heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons powdered or granulated sugar


  • French Toast:
  • In a shallow dish, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla, and salt until combined. Dip each slice of bread in the egg mixture, soaking both sides.
  • Melt butter on a cast-iron skillet or a griddle, over medium-high heat.
  • Place bread in pan (without overcrowding), and fry on both sides until golden. Transfer each cooked toast to a platter and cover with foil to keep warm. Continue cooking the remaining slices of bread, adding more butter to the pan as needed.
  • Serve French toast with berry syrup, fresh berries, and powdered sugar. Enjoy!
  • Berry Syrup:
  • In a small saucepan over medium heat, combine water and sugar and bring to a gentle boil until the sugar is dissolved, about 3 to 4 minutes. Immer berry syrup until thickened, about 12 to 15 15 minutes. Whisk in lemon juice and remove from the heat to allow to cool. Strain the seeds from the syrup before serving, if desired.
  • Whipped Cream:
  • Chill cream, mixing bowl, and beaters in the freezer for 8-10 minutes.
  • Remove from freezer and add cream to bowl, whip cream until stiff peaks are just about to form about 2 minutes. Add vanilla and sugar and continue to whip 1-2 minutes, making sure not to over whip or cream will turn lumpy.

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