Ingredients
Scale
- 1 large loaf of Brioche or Challah bread, cut into 1-inch thick slices (about 12–16 slices)
- 8 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup (plus more for serving)
- 1 tablespoon ground cinnamon
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh mixed berries (blueberries, raspberries, and sliced strawberries)
- 3 tablespoons unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a large 18×13 inch rimmed sheet pan with the melted butter, ensuring the bottom and sides are well-coated. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, ground cinnamon, vanilla extract, and salt until the mixture is completely smooth and the cinnamon is well-distributed.
- Dip each slice of brioche into the egg custard, allowing it to soak for about 5-10 seconds per side so it absorbs the liquid without falling apart. Arrange the soaked bread slices on the prepared sheet pan in a single layer. They can be snug, but try not to overlap them too much. Pour any remaining custard evenly over the bread. Scatter the fresh berries over the top of the slices, pressing them slightly into the bread.
- Place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the French toast is puffed up and the edges are golden brown and slightly crisp. Remove the pan from the oven and let it rest for 2 minutes. Dust the entire tray with powdered sugar and serve warm with extra maple syrup on the side.
- Cook Time: 40 minutes