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Brioche French Toast With Fresh Berry Compote

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Ingredients

Adjust Servings:
1 lb fresh mixed berry, sliced -about 4 cups (such as strawberries and raspberries)
1/4 cup sugar, plus
3 tablespoons sugar
2 tablespoons water
6 large eggs, beaten
1/2 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
unsalted butter, for the griddle

Nutritional information

641.2
Calories
131 g
Calories From Fat
14.6 g
Total Fat
6.8 g
Saturated Fat
213.2 mg
Cholesterol
737.8 mg
Sodium
106.3 g
Carbs
4.6 g
Dietary Fiber
18.1 g
Sugars
22.8 g
Protein
293g
Serving Size

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Brioche French Toast With Fresh Berry Compote

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    Cuisine:

    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.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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