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.