Brioche French Toast

Sweet Berry Jam

– 1 lb. bag frozen, unsweetened strawberries
– 1 lb. bag frozen, unsweetened mixed berries
– 2/3 cup red currant jelly
– 1/3 cup sugar

French Toast

– 9 eggs
– 2 1/4 cups maple syrup
– 1/3 maple syrup
– 1 1/2 tsp. vanilla extract
– 3/4 tsp. salt
– 12 3/4-inch-thick slice LBA brioche
– 1/4 cup (1/2 stick) butter, melted


( Serves: 6 )

Make Berry Jam:

Mix all frozen berries, jelly and sugar together in a large, non-stick skillet. Let stand until berries have thawed and mixture is juicy, stirring occasionally and breaking strawberries into smaller pieces with spoon (about 2 hrs.).
Boil until mixture thickens but is still chunky, stirring frequently (about 7 min.). This can be prepared ahead of time, up to three days. Cover and chill when storing and rewarm over medium heat when ready to use, stirring frequently.

Make French Toast:

Whisk eggs in medium bowl to blend. Gradually whisk in the milk. Add 1/3 cup maple syrup, sugar, vanilla and the salt and whisk to blend.
Divide custard between two 13x9x2″ glass baking dishes. Arrange brioche slices in a single layer in in the dishes. Let soak 10 minutes, then turn the pieces over, cover and refrigerate overnight.
Head large griddle or heavy skillet over medium heat. Working in batches, brush griddle with some butter. Add soaked brioche. Cook on griddle until the brioche browns on the bottom (about four minutes).
Turn French toast over and cook until the other side browns the same way (again, about 4 minutes).
Transfer to plates. Serve with additional syrup and the warm berry jam.

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