Balsamic Cherry Brioche French Toast
Rich brioche French toast soaked in a vanilla-cinnamon custard and cooked until golden, then topped with warm balsamic cherries. The glossy sweet-tart cherry sauce balances the buttery, custardy toast beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 thick slices brioche bread
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
- 2 cups fresh or frozen pitted cherries
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, optional
- Maple syrup, optional
- Whipped cream or mascarpone, optional
- Fresh cherries, optional
Instructions
- Add the pitted cherries, balsamic vinegar, maple syrup, brown sugar, 1 teaspoon vanilla extract, and a pinch of salt to a saucepan.
- Cook over medium heat, stirring occasionally, until the cherries begin releasing their juices. Reduce the heat and simmer for 8 to 10 minutes, until the cherries are tender and the sauce is glossy and slightly thickened. Remove from the heat and keep warm.
- In a wide, shallow bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, 1 teaspoon vanilla extract, cinnamon, and a pinch of salt until thoroughly combined.
- Place the brioche slices in the custard and soak each side briefly, allowing the bread to absorb the mixture without becoming overly saturated.
- Melt some of the butter in a large skillet or griddle over medium heat. Add the soaked brioche slices in a single layer without overcrowding the pan.
- Cook for 3 to 4 minutes on the first side until deep golden brown. Flip and cook for another 2 to 3 minutes, until golden with a soft, custardy center.
- Repeat with the remaining brioche slices, adding more butter to the skillet as needed.
- Arrange the warm French toast on serving plates and spoon the balsamic cherries and their sauce over the top.
- Finish with powdered sugar, maple syrup, whipped cream, mascarpone, or fresh cherries as desired and serve warm.
Notes
- Slightly stale brioche works especially well because it absorbs the custard while holding its shape.
- Frozen cherries can be used without thawing, but they may require a little additional cooking time for the excess liquid to reduce.
- Add a small amount of almond extract to the custard for an almond-cherry variation.
- For extra richness, serve with whipped mascarpone made with mascarpone, heavy cream, vanilla, and powdered sugar.
- To add crunch, garnish with toasted sliced almonds, chopped pistachios, or pecans.
- Orange or lemon zest can be added to the cherries for a brighter citrus flavor.
- Store leftover French toast and balsamic cherries separately in airtight containers in the refrigerator for up to 3 days.
- Reheat French toast in a skillet over medium-low heat or in a 350°F (175°C) oven to help restore its crisp edges.
- Cooked French toast without the cherry topping can be frozen for up to 2 months with parchment paper between the slices.
Nutrition
- Serving Size: 2 slices with cherry topping
- Calories: 610 kcal
- Sugar: 35 g
- Sodium: 410 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 245 mg
