Cinnamon French Toast with Berry Syrup
15min
30min
4
420
Chef's Note
For extra flavor, let the bread soak in the egg mixture for a few extra seconds if using denser bread like sourdough. If you prefer a smoother berry syrup, you can strain it through a fine-mesh sieve after cooking, but I love keeping the fruit pieces for texture and visual appeal.
Tags
Ingredients
8 slices thick-cut bread (brioche or challah)
4 large eggs
1 cup milk
1 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3 tbsp butter
2 cups mixed berries (strawberries, blueberries, raspberries)
1/2 cup maple syrup
1 tbsp lemon juice
2 tbsp powdered sugar
Instructions
- 1
In a medium saucepan, combine 2 cups of mixed berries, 1/2 cup maple syrup, and 1 tbsp lemon juice. Bring to a simmer over medium heat.
- 2
Reduce heat to low and cook the berry mixture for 10 minutes, gently mashing some berries with the back of a spoon to release their juices. Remove from heat and set aside.
- 3
In a shallow bowl, whisk together 4 large eggs, 1 cup milk, 1 tsp vanilla extract, 2 tsp ground cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until well combined.
- 4
Heat a large non-stick skillet or griddle over medium heat. Add 1 tbsp of butter and let it melt, swirling to coat the surface.
- 5
Dip each slice of bread into the egg mixture, allowing it to soak for about 20 seconds per side, then let excess drip off.
- 6
Place 2-3 slices of soaked bread onto the hot skillet (depending on size) and cook for 3-4 minutes per side until golden brown and crisp around the edges.
- 7
Transfer cooked French toast to a warm plate and repeat with remaining bread slices, adding 1 tbsp butter to the pan before each new batch.
- 8
Serve the French toast warm, topped with the berry syrup and a light dusting of 2 tbsp powdered sugar.
Nutrition Information (per serving)
420
12g
58g
18g
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