Brioche French Toast Topped with Fresh Berries & Whipped Cream

This recipe is sponsored by ALDI.

Running out of ways to entertain the kids or tired of having the same old thing for dinner after working from home all day? I suggest that cooking together would be a great activity and a good way to try something new.

This Brioche french toast recipe is an easy springtime recipe! With just a few ingredients you can make the perfect breakfast for the whole family or a “breakfast for dinner” treat. ALDI has tons of high-quality products at low prices.

Brioche French Toast Topped with Fresh Berries & Whipped Cream

Key Ingredients in This Recipe

• Brioche – Rich brioche bread is a great choice for a flavorful version of French toast. Eggy brioche bread soaks up a good amount of the egg mixture and leaves you with fluffy French toast when it’s cooked in the pan.
• Eggs – Eggs whisked with milk makes the rich, custardy batter the slices of bread are soaked and cooked in.
• Heavy cream – I make homemade whipped cream lightly sweetened with a bit of sugar and serve it over the French toast.
• Berries – I use a combination of strawberries, raspberries, blackberries and blueberries though any combination of berries or fruit of choice can be served over the French toast.

How to Make Brioche French Toast

1. Make the whipped cream. Add the heavy cream and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 1 minute. Keep the mixture running while you add the sugar. Increase the speed of the mixer to medium-high, beating until the cream forms stiff peaks, about 2 minutes. Cover and refrigerate the whipped cream until ready to use.
2. Mix the egg mixture. In a medium mixing bowl, whisk together the eggs, vanilla extract and milk until the eggs fall off the whisk in ribbons. Add the mixture to a 9” x 13” baking dish. Then add the slices of brioche in a single layer letting sit for about 10 minutes, so the egg mixture absorbs. Turn the slices of bread to soak the other side, letting sit for an additional 5 minutes.
3. Cook the French toast in batches, Heat a large non-stick sauté pan or griddle pan over medium heat, add 2 tablespoons of butter and allow to melt. Working in batches, arrange 2 pieces of the soaked bread into the pan, making sure not to crowd them. Cook until golden brown on the bottom, about 4 minutes. Flip and continue cooking until golden brown, about an additional 4 minutes. If the bread browns too fast, lower the heat to medium low.
4. Assemble and serve. Remove the slices to a plate then repeat with the remaining butter and bread until all are cooked. Divide the slices of toast among plates and top with whipped cream and berries. Dust with confectioner’s sugar and serve with maple syrup.

Brioche French Toast Topped with Berries and Whipped Cream

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups whole milk
• 1 loaf Specially Selected Sliced Brioche Bread
• 6 tablespoons Simply Nature Organic Unsalted Butter, plus additional for serving
• ½ cup raspberries
• ½ cup blueberries
• ½ cup blackberries
• ½ cup quartered strawberries
• Confectioner’s sugar as needed, for garnish
• Maple syrup as needed, for serving

Instructions:

• Add the heavy cream and sugar to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Keep the mixture running while you add the sugar then increase the speed of the mixer to medium-high, beating until the cream forms stiff peaks, about 2 minutes. Cover and refrigerate the whipped cream until ready to use.
• In a medium mixing bowl, whisk together the eggs, vanilla extract and milk until the eggs fall off the whisk in ribbons. Add the mixture to a 9” x 13” baking dish and add the slices of brioche in a single layer letting sit for about 10 minutes, so the egg mixture absorbs. Turn the slices of bread to soak the other side, letting sit for an additional 5 minutes.
• Heat a large non-stick sauté pan or griddle pan over medium heat, add 2 tablespoons of butter and allow to melt. Working in batches, arrange 2 pieces of the soaked bread into the pan, making sure not to crowd them. Cook until golden brown on the bottom, about 4 minutes. Flip and continue cooking until golden brown, about an additional 4 minutes. If the bread browns too fast, lower the heat to medium low.
• Remove the slices to a plate then repeat with the remaining butter and bread until all are cooked. Divide the slices of toast among plates and top with whipped cream and berries. Dust with confectioner’s sugar and serve with maple syrup.

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