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Brioche French Toast with Berry Compote & Bourbon Vanilla Maple Syrup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

Brioche French Toast

  • 1 loaf St Pierre’s Chocolate Chip Brioche
  • 6 large eggs
  • 1 3/4 cups milk I used oat milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Unsalted butter for cooking

Mixed Berry Compote

  • 2 cups raspberries
  • 1 cup blueberries
  • 1/2 cup blackberries
  • 3 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 1 pinch ground cinnamon

Bourbon Vanilla Maple Syrup

  • 1 cup maple syrup
  • 1/4 cup bourbon
  • 2 teaspoons vanilla extract

Instructions

Mixed Berry Compote

  1. Place berries, brown sugar, lemon juice and cinnamon in a small pot. Stir to combine then cover with a lid and cook on low for 5 minutes. Remove the lid and cook for another 10-15 minutes until the berries have reduced but are still chunky. Let it cool slightly before serving.

Bourbon Vanilla Maple Syrup

  1. In a small pot, bring maple syrup and bourbon to a boil. Reduce to a simmer for 8-10 minutes. Add in vanilla, stir to combine and then serve (or keep on low heat until ready to serve).

Brioche French Toast

  1. In a large shallow bowl or dish, whisk together eggs, milk, vanilla, cinnamon, and salt.

  2. Heat a large, nonstick skillet or griddle over medium heat. Melt 1-2 tablespoons of unsalted butter onto pan or spray pan with cooking spray.

  3. Add the slices of bread to the dish and soak as many slices in the egg mixture as fit for about 15-20 seconds on each side before transferring to your hot pan/griddle. Cook for about 1 minute on each side or until golden brown.

  4. If you want to keep the cooked pieces warm, place them in the oven at 200 degrees while you finish the rest of the batch.

  5. Serve with berry compote and bourbon vanilla maple syrup and enjoy!