Mar 08 2009
French Toast with Berries
Can you call something an annual tradition if you’ve only done it twice? Well, I’m going to. Last year, my mom and I started a new tradition. The day after Thanksgiving, we would treat ourselves to a French toast breakfast made from brioche. After all of the hard work she puts into making the Thanksgiving meal, she deserves a special treat the following day.
What’s best about this breakfast is that it’s fast and easy to make, and clean-up is a breeze. Using brioche instead of regular white bread truly makes this a special dish.
French Toast with Berries
Serves 2
2 slices dry brioche or challah
2 large eggs
2 T milk or half and half
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
pinch of salt
2 pats of butter
fresh or frozen berries (thawed if frozen)
maple syrup
Heat griddle over medium heat. In a pie plate or shallow dish, whisk the egg, milk, vanilla, cinnamon, and salt. Place slices of brioche in the mixture, let it sit for a couple of minutes to absorb the custard. Flip, and allow to rest another couple of minutes. (If your bread is pretty dry, you can make the custard mixture the night before and allow the bread to soak in it overnight in your refrigerator.) Place the pat of butter in the middle of the griddle and add the custard-soaked brioche. When browned, flip the slices. Remove from heat. Top the French toast with fruit and a drizzle of maple syrup. (For the picture above, I thawed frozen mixed berries. I used just the tiniest drizzle of maple syrup to complement the flavor of the juices the berries released.)
