Ingredients
For the French toast
4 - 6 thick pieces of Brioche bread
150 ml milk
125 ml heavy cream
40 gr sugar
5 gr cinnamon powder
2 free range eggs
2 free range egg yolks
½ a nutmeg (grated)
Butter (for toasting)
For the berry sugar mix
150 gr sugar
70 gr freeze dried berry mix
For serving
250 gr heavy cream
Maple syrup
Berry sugar mix
Tools
Bowl
Whisk
Scale
Spatula
Food processor
Pan
Directions
Step 1
In a food processor- combine the freeze dried berries with the sugar and blend until fine. Set aside.
70 gr freeze dried berry mix
150 gr sugar
Step 2
In a bowl- mix milk, heavy cream, sugar cinnamon powder, eggs, egg yolks and nutmeg until combined.
150 ml milk
125 ml heavy cream
40 gr sugar
5 gr cinnamon powder
2 free range eggs
2 free range egg yolks
½ a nutmeg (grated)
Step 3
Dip a thick piece of brioche bread in the batter for 30 sec, then flip and let it sit for another 30 sec.
4 - 6 thick pieces of Brioche bread
Step 4
Remove from the batter and let it sit on a net as you are keep dipping the rest of the brioche bread pieces.
Step 5
Heat up a pan on low-medium heat.
Step 6
Add 1/2 tablespoon of butter to the pan, once melted add a piece of batter soaked bread.
Step 7
Toast for 2-3 min or until you get a nice dark golden color on one side, flip and repeat with the other side.
Step 8
Remove from the pan and place the French toast on a net for 3-5 min.
Step 9
Coat the French toast with the berry-sugar mix.
Berry sugar mix
Step 10
Whip the heavy cream until fluffy and airy.
250 gr heavy cream
Step 11
Stack the French toast on top of each other, drizzle maple syrup on top, add a tablespoon of whipped cream, drizzle more maple syrup and add a teaspoon of berry-sugar mix.
Maple syrup
Berry sugar mix
Step 12
YASSS!
