Brioche French Toast Recipe

Prepare compôte

Place 3 cups chopped local fruit, 2 tbsp sugar, 1 tbsp lemon juice and 2 tbsp water in a medium saucepan. If using, scrape seeds from 1/2 tsp vanilla bean or add 1/2 tsp vanilla extract. Stir to combine.

Bring mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until fruit has softened and released juices and mixture has thickened slightly, about 8–12 minutes. For chunkier compôte cook less time; for smoother cook longer and gently mash with the back of a spoon.

Taste and adjust sweetness or acidity (add up to 1 tbsp more sugar or lemon juice if needed). Remove from heat and let cool slightly; it will thicken more as it cools. Keep warm or refrigerate and gently rewarm before serving.

In a small bowl, whisk 1 cup crème fraîche with 1 tsp powdered sugar (optional) and 1/2 tsp lemon zest until smooth and slightly airy. Taste and adjust sweetness. Chill until ready to serve.

Make batter

In a shallow baking dish or wide bowl, whisk together 4 whole eggs, 1 cup whole milk, 1 tbsp heavy cream, 2 tsp granulated sugar, 1 tsp vanilla extract and a pinch of fine sea salt until fully combined and slightly frothy.

Preheat a large skillet or griddle over medium heat. Add 1 tablespoon butter to the pan and let it melt and foam, then reduce heat to medium-low to prevent burning when cooking thicker brioche slices.

One at a time, dip each brioche slice (8 slices) into the egg mixture for 5–8 seconds per side, letting excess drip off but ensuring the slice soaks slightly. If your brioche is very stale, soak up to 20 seconds per side, but handle gently to avoid falling apart.

Add remaining butter (about 2 tbsp) to the skillet, swirling to coat. Place dipped brioche slices in the pan without overcrowding; work in batches if necessary. Cook until golden brown and set, about 3–4 minutes per side, adjusting heat as needed so the interior cooks through without burning the exterior.

Transfer cooked slices to a warm oven set to 200°F (95°C) to keep warm while you finish the rest. Wipe the pan if needed and add more butter between batches.

To serve, stack 1–2 slices per plate (depending on appetite). Spoon 2–4 tbsp warm fruit compôte over each stack, add a generous dollop (about 2 tbsp) of crème fraîche, and drizzle 2–3 tbsp pure maple syrup over the top. Sprinkle toasted nuts (1 tbsp per plate) and garnish with fresh mint leaves.