Cinnamon French Toast with Red Berry Sauce

Ingredients

Red Berry Sauce:
One 6-ounce package fresh blueberries
One 6-ounce package fresh raspberries
One 4.4-ounce package fresh blackberries
3/4 cup sugar
French Toast:
6 large eggs
Four 1/2-inch-thick slices brioche bread, halved diagonally
3 tablespoons butter
1/4 cup sugar
2 teaspoons ground cinnamon 

1/3 cup crème fraîche

Red Berry Sauce:
180g fresh blueberries
180g fresh raspberries
125g fresh blackberries
3/4 cup sugar
French Toast:
6 large eggs
Four 1cm thick slices brioche bread, halved diagonally
45g butter
1/4 cup sugar
2 teaspoons ground cinnamon
1/3 cup crème fraîche

Assorted fresh berries

Directions

PREP TIME
25
MINS
COOKING TIME
8
MINS
Serves
4
Make-Ahead:
The berry sauce can be made 1 day ahead, covered and refrigerated. Rewarm the sauce, covered, over medium-low heat before serving.
Make-Ahead:
The berry sauce can be made 1 day ahead, covered and refrigerated. Rewarm the sauce, covered, over medium-low heat before serving.
To prepare the red berry sauce:
Combine all the berries and sugar in a blender and puree until smooth. Strain the berry puree through a fine sieve, discarding the seeds, and into a small saucepan. 
Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently. Remove from the heat and keep warm while preparing the French toast.
To prepare the French toast:
Using a fork, beat the eggs in a 13x9 baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.

Melt the butter on a heavy large griddle pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through. 

To serve:
Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely. 
Divide the French toast among 4 serving plates. Top with a dollop of crème fraîche. Spoon the berry puree over the French toast. Scatter the fresh berries over and serve immediately.
To prepare the red berry sauce:
Combine all the berries and sugar in a blender and puree until smooth. Strain the berry puree through a fine sieve, discarding the seeds, and place into a small saucepan. 

Place the saucepan over medium-low heat and simmer for 2 minutes, stirring frequently. Remove from the heat and keep warm while preparing the French toast.

To prepare the French toast:
Using a fork, beat the eggs in a 32x23cm baking dish to blend. Place the slices of brioche in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the brioche slices once.

Melt the butter in a large heavy griddle pan or large heavy frying pan over medium heat. Add the brioche slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through. 

To serve:

Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely. 

Divide the French toast among 4 serving plates. Top with a dollop of crème fraîche. Spoon the berry sauce over the French toast. Scatter the fresh berries over and serve immediately