Brioche French Toast with Berry Compote

My favorite brunch dish is definitely a french toast. And when it comes with fresh berries - I'm in heaven! I stumble upon this recipe on Food and Wine Magazine website. They have so many great recipes out there. I am going to make it this weekend - for my Sunday brunch. Meantime here is the photo and the recipe.



1 pound mixed fresh berries, such as strawberries and raspberries, sliced (4 cups)
1/4 cup plus 3 tablespoons sugar
2 tablespoons water
6 large eggs, beaten
1/2 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Unsalted butter, for the griddle
Twelve 3/4-inch-thick slices of brioche (from 2 small loaves)
Crème fraîche, for serving

Preheat the oven to 225°. In a medium saucepan, combine the berries with 1/4 cup of the sugar and the water and bring to a simmer. Cook over moderate heat until the berries are softened and the sugar is dissolved, about 8 minutes.
In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.
Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the berry compote and crème fraîche.

{recipe and photo courtesy of Food and Wine Magazine}