Ingredients:

  • 4 large eggs
  • 1 cup (240 ml) whole milk
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons (30 ml) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon (1.25 ml) ground cinnamon
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • 8 slices brioche bread, about 1 inch (2.5cm) thick
  • 2 tablespoons (30 g) unsalted butter, for cooking
  • Powdered sugar, for dusting (optional)
  • 2 cups (240 g) fresh blackberries
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon (15 ml) lemon juice (freshly squeezed)
  • 1 tablespoon (15 ml) water

Instructions:

  1. In a small saucepan, combine blackberries, sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Cook until the blackberries have softened and the sauce has thickened slightly (about 8-10 minutes). Remove from heat and set aside.
  2. In a shallow dish, whisk together eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
  3. Dip each slice of brioche into the custard mixture, ensuring both sides are well coated. Allow the bread to soak for about 10-15 seconds per side.
  4. Melt butter in a large skillet or griddle over medium heat. Place the soaked brioche slices in the hot skillet, being careful not to overcrowd. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  5. Dust the french toast with powdered sugar (if using). Serve immediately with the warm blackberry compote.