Maple Cinnamon French Toast with Fresh Berries

In a large shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until well combined.

Add 1/4 cup maple syrup to the egg mixture and whisk until fully incorporated.

Preheat a large non-stick skillet or griddle over medium heat.

Melt 1 tablespoon of butter in the skillet, spreading it evenly across the cooking surface.

Dip each slice of brioche bread into the egg mixture, allowing it to soak for about 20 seconds on each side. Let excess mixture drip off before cooking.

Place 2 soaked bread slices in the skillet and cook for 3-4 minutes on each side until golden brown and slightly crisp on the outside but still soft in the middle.

Transfer cooked French toast to a wire rack set over a baking sheet. Place in a 200°F oven to keep warm while cooking remaining slices.

Repeat the process with remaining bread slices, adding 1 tablespoon of butter to the skillet before each new batch.

While cooking the French toast, gently toss together 1 cup sliced strawberries, 1 cup blueberries, and 1/2 cup raspberries in a bowl.

In a small saucepan, warm 1/2 cup maple syrup over low heat. Add 1 teaspoon orange zest and stir to combine.

To serve, place 2 slices of French toast on each plate. Top with a generous portion of mixed berries.

Dust each serving with powdered sugar using a fine-mesh sieve.

Drizzle with the warm orange-infused maple syrup and serve immediately.