The Best Caramelized Brioche French Toast

A large white dinner plate filled with two caramelized brioche French toast slices that are topped with a mascarpone cream sauce and macerated berries.

The Best Caramelized Brioche French Toast

Course: Breakfast / Brunch

Cuisine: American / French

Prep Time: 15

Cook Time: 15

Chill and macerate time: 30

Total Time: 1

Servings:

Calories: 867kcal

Author: Kris Longwell

This decadent French toast features thick-cut brioche with a shatter-crisp brûlée exterior and a soft, custard-like center. Topped with a billowy cloud of vanilla bean mascarpone and glossy macerated berries, it’s a visually stunning, restaurant-quality brunch you can easily recreate at home.

Print Recipe

Equipment

1 Hand mixer electric is best
1 large (12") skillet preferably non-stick

Ingredients

For the Mascarpone Sauce

½ cup Mascarpone cold
¼ cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla paste or extract, optional

For the Macerated Fruit

½ cup strawberries sliced
½ cup blueberries
½ cup blackberries
½ cup raspberries
1 teaspoon lemon juice usually from half of a lemon
3 tablespoon granulated sugar

For the French Toast and Garnish

1 loaf brioche cut into thick slices, see NOTES
4 large eggs
1 cup whole milk
¼ cup heavy cream
2 tablespoon granulated sugar
1 tablespoon vanilla paste or extract
1 teaspoon cinnamon ground
½ teaspoon nutmeg ground
¼ teaspoon salt
4 tablespoon unsalted butter plus more, as needed
¼ cup superfine sugar or regular sugar
powdered sugar for dusting
maple syrup warmed
fresh mint leaves for garnish, optional

Instructions

Make the Mascarpone Sauce

Place a bowl (preferably metal) in the freezer for at least 15 minutes.
Add the mascarpone, heavy cream (¼ cup), and powdered sugar (1 tbsp) into the chilled bowl. Use an electric hand mixer to beat the mixture until thickened and soft peaks begin to form (no more than 2 minutes). Chill until ready to use.
½ cup Mascarpone, ¼ cup heavy cream, 1 tablespoon powdered sugar, 1 teaspoon vanilla paste

Prep (Macerate) the Berries (30 minutes before serving)

30 minutes before serving the French toast, place the sliced strawberries and blueberries in a bowl. Stir in the lemon juice and sugar and toss to coat.
½ cup strawberries, ½ cup blueberries, ½ cup blackberries, ½ cup raspberries, 1 teaspoon lemon juice, 3 tablespoon granulated sugar
Just before serving, fold in the blackberries and raspberries.

Prepare the French Toast

Slice the bread into thick cuts (see NOTES) and let sit on a baking rack for at least 15 minutes.
1 loaf brioche
In a large bowl, whisk the eggs, milk, heavy cream, sugar, vanilla bean paste (or extract), cinnamon, nutmeg, and salt together until completely smooth with no streaks of egg white.
4 large eggs, 1 cup whole milk, ¼ cup heavy cream, 2 tablespoon granulated sugar, 1 tablespoon vanilla paste, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt
Working in batches, submerge the brioche slices in the custard for about 45 to 60 seconds per side. The bread feels heavy, but not so soggy that it falls apart.
Melt the butter in a large, non-stick skillet over medium heat. Use a spatula to carefully transfer the soaked bread slices to the skillet. Cook for 3 to 4 minutes until the bottom side is a deep, golden brown. Flip and liberally sprinkle the superfine sugar over the tops of each slice. Cook for another 3 to 4 minutes. Flip and cook for another 60 seconds. Transfer to a baking pan and place in a low-temperature oven (220°F) while you prepare the remaining French toast slices.
4 tablespoon unsalted butter, ¼ cup superfine sugar
Toss the blackberries and raspberries with the macerated strawberries and blueberries. There should be some juice, but the berries should still be intact.
Stack to slices per plate. Top with the mascarpone sauce, berries, and a dusting of powdered sugar. Serve at once with warmed maple syrup and garnish with mint leaves (if desired).
powdered sugar, maple syrup, fresh mint leaves

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Finding the Best Brioche: Look for high-quality brioche loaves at your local bakery or gourmet food stores like Central Market. If you can't find a whole loaf to slice yourself, pre-packaged sliced brioche bread is a perfectly fine and convenient substitute.
Loaf Quantity: Depending on how thick you cut your slices, you may need two loaves to generously serve four people. For the most "visually stunning" look, aim for slices that are 1.5 to 2 inches thick.
Stale is Better: For the best texture, use bread that is a day or two old. If your bread is fresh, let the slices sit out on a wire rack for 30 minutes to dry out slightly so they can absorb more custard without becoming mushy.
Temperature Control: When searing the bread, keep your pan at medium-low. This ensures the custard center cooks through completely before the sugar on the outside has a chance to burn.

Nutrition