Mixed Berry French Toast
This Mixed Berry French Toast is a perfect red, white, and blue breakfast or brunch recipe! Loaded with fresh fruit and a cream sauce on toasted bread. Great for the 4th of July!
Servings: 12 pieces
Calories: 225kcal
Equipment
- Knife
- Nonstick Skillet
- Measuring Cups
- Measuring spoons
- Spatula for flipping
Ingredients
- 1 loaf bread (brioche is best, or French bread)
- 2 large eggs
- 1 ½ cups whole milk
- 6 Tablespoons unsalted butter
- 2 Tablespoons sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup all-purpose flour
Toppings
- 8 ounces cream cheese softened
- ½ cup powdered sugar (confectioner's sugar)
- 2 Tablespoons water or milk
- ½ teaspoon vanilla extract
- ½ pound strawberries
- 12 ounces blueberries (one pint)
- 6 ounces raspberries or any berry mix as desired, use more or less as desired of each
Instructions
Cream Sauce and Berry Prep
- Whisk the cream sauce ingredients together until smooth. If needed, microwave the mixture for 30 seconds at a time to warm and eliminate any cold clumps. Make as thin as desired with more milk or water. Set aside.8 ounces cream cheese, ½ cup powdered sugar, 2 Tablespoons water, ½ teaspoon vanilla extract
- Wash the berries. Trim and slice the strawberries. Set aside.12 ounces blueberries, 6 ounces raspberries, ½ pound strawberries
French Toast
- Preheat oven to 200°F.
- Slice your bread into pieces approximately 3/4 to 1 inch thick as desired.1 loaf bread
- Lay the bread out on a baking sheet and place in the oven for the bread to dry out, approximately 15 minutes. Remove the bread from the oven.
- If you want to keep the cooked French toast pieces warm as you make them later, leave the oven on with a baking sheet that has a cooling rack sitting on top (for better air circulation) in the oven.
- While the bread is drying out, in a large and shallow dish whisk together 2 Tablespoons of the butter (melted first), milk, eggs, sugar, vanilla, ground cinnamon, and salt.2 large eggs, 1 ½ cups whole milk, 6 Tablespoons unsalted butter, 2 Tablespoons sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- Once combined, whisk in the flour until incorporated well.½ cup all-purpose flour
- Preheat a large nonstick skillet on the stove over medium heat.
- Place two pieces of bread in the custard batter and soak for 30 seconds per side.
- Put a small bit of butter (about 1/2 Tablespoon) into the skillet. When melted, add both pieces of the soaked bread.6 Tablespoons unsalted butter
- Cook for about 2-2.5 minutes per side, developing a golden brown color on each side.
- Move the cooked toast to either the warming station inside the oven or on plates to serve.
- Repeat with the remaining bread.
- Add approximately 2 Tablespoons of the cream sauce to each piece of bread, followed by the fruit.
- Serve with powdered sugar, or syrup as desired.
Nutrition
Serving: 1piece with toppings | Calories: 225kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 133mg | Potassium: 164mg | Fiber: 2g | Sugar: 14g | Vitamin A: 546IU | Vitamin C: 18mg | Calcium: 73mg | Iron: 1mg
