Cinnamon French Toast with Red Berry Sauce

The ultimate weekend or school holiday’s treat! Kids can help with every step from flipping the brioche in the gooey egg mix to mixing the cinnamon and sugar together. Use up day-old brioche as it holds its shape and crusty texture better than super fresh bread.

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

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

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