Ingredients
-
1
-
1/4
-
3
-
2
-
6
-
1/2
-
1/4
-
1/4
-
1/8
-
-
-
-
-
-
Directions
Brioche French Toast With Fresh Berry Compote,A delicious combination for a special breakfast. Heck, why wait for a special breakfast? Enjoy this any time! From pastry chef Mariah Swan.,Wow, awesome french toast LIG. My brother and I enjoyed this very much. It was quick and really easy to make, with wonderful results. Made exactly as written and wouldn’t change a thing. It was so very good. I did forget to put the creme fresh on top for the photo but added it just before serving. It really added a nice element to the dish. Thanks for sharing a recipe that I will make again and again. Happily made for Down Home Cooking tag game.
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Steps
|
1
Done
|
Preheat Oven to 225 Degrees F. |
|
2
Done
|
in a Medium Saucepan, Combine Fresh Berries With 1/4 Cup Sugar and the Water and Bring to a Simmer. |
|
3
Done
|
Cook Over Moderate Heat , Stirring Occasionally, Until the Berries Have Softened and Released Their Juices and the Sugar Has Dissolved Completely, About 8 Minutes. |
|
4
Done
|
in a Large Bowl, Whisk the Eggs With the Heavy Cream, the Remaining 3 Tablespoons of Sugar and the Cinnamon, Ginger and Allspice. |
|
5
Done
|
Transfer the Cream and Egg Mixture to a 9x13 Baking Dish. |
|
6
Done
|
Heat a Large Cast-Iron Griddle Over Moderate Heat and Lightly Butter It. |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
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. |
|
10
Done
|
Transfer the French Toast to Plates and Serve Right Away, Accompanied by the Warm Berry Compote and Creme Fraiche. |
