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Berry French Toast
Serves4
Cooking time
35m
Weekend brunch just got a serious berry upgrade! This indulgent French toast layers fluffy brioche with a luscious strawberry cheesecake cream and a tumble of fresh berries—strawberries, raspberries, blueberries and blackberries—all bursting with flavour. It’s a no-fuss recipe that looks impressive on the plate and delivers pure joy in every bite.
Ingredients
1 punnet250g Driscoll’s strawberries, hulled and halved or quartered if large
1 punnet125g Driscoll’s raspberries
1 punnet125g Driscoll’s blackberries
1 punnet125g Driscoll’s blueberries
1/3 cup (75g) caster sugar
4extra-large free-range eggs
1/4 tspground cinnamon
1/4 tspfreshly grated nutmeg
1 cupfull-cream milk
butter, to grease the pan
8thick (about 1.5cm) slices stale brioche loaf or rustic white bread
toasted hazelnuts, to serve
Strawberry Cheesecake Cream
250gcream cheese, softened
1/2 cup(80g) icing sugar mixture
2/3 cup(160ml) thickened or whipping cream (35% fat)
1 tspvanilla bean paste
60gDriscoll’s strawberries (from above), hulled and mashed
Method
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Strawberry Cheesecake Cream
To make the berry cheesecake cream, beat the cream cheese, icing sugar, cream and vanilla with an electric mixer until smooth and soft peaks form when the beater is lifted. Fold the mashed strawberries into the cream cheese mixture. Refrigerate until required.
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Preparation
Combine all of the berries and 2 tablespoons of the sugar in a bowl. Set aside, stirring occasionally until the juices start to run. Whisk the eggs, remaining 2 tablespoons of sugar, spices and a pinch of salt together in a large bowl until well combined. Whisk in the milk. Preheat the oven to 100°C (80°C fan-forced). Place a wire rack on a tray and place it in the oven.
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Cooking
Melt a little butter in a large non-stick frying pan over medium heat until bubbling. Working in batches of 2-3 slices (depending on the pan size), turn the brioche or bread in the egg mixture briefly, until it soaks into both sides. Gently shake of excess egg mixture and place in hot pan. Cook for 2-3 minutes or until lightly browned, flip over and cook for a further 2-3 minutes or until browned and cooked through. Transfer to the rack in the oven, in a single layer, to keep warm while you make the rest of the French toast.
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Assembling
Layer the warm French toast with strawberry cheesecake cream, the berries and their juices. Sprinkle with nuts and serve immediately. TIP: The cheesecake cream can be made the day ahead. Store covered, in the fridge for up to 2 days.
