Brioche and Strawberry French Toast


Brioche and Strawberry French Toast


1 lb fresh strawberries, sliced (4 cups)
¼ cup plus 3 tablespoons sugar
2 tablespoons water
6 large eggs, beaten
½ cup heavy cream
¼ teaspoon cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground allspice
Unsalted butter, for the griddle
Twelve ¾ inch-thick slices of brioche (from 2 small loaves)


In a medium saucepan, mix the berries with ¼ cup of the sugar and the water then bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, this should take about 8 minutes.

In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.

Heat a large cast-iron griddle and lightly butter. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the berry compote and a little icing sugar.

Products used

MasterClass Non-Stick Heavy Duty 18cm Saucepan
Colourworks 5 Piece Measuring Spoon Set
Colourworks 4 Piece Measuring Cup Set
Home Made Traditional Stoneware 31cm Mixing Bowl
KitchenCraft Deluxe Cast Iron 24cm Round Plain Grill Pan