Ingredients
- 2 ounce butter
- 5 ounce eggs
- 2 cup whole milk
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoon vanilla beans (just the seeds)
- 2 ounce butter
- 5 ounce eggs
- 2 cup whole milk
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoon vanilla beans (just the seeds)
- 5 eggs
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 ounce butter
- 5 ounce eggs
- 2 cup whole milk
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoon vanilla beans (just the seeds)
- 5 eggs
- 1 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup strawberries (stem off and quartered)
- 1/2 cup blueberries
- 1/2 cup blackberries or raspberries
- 1/4 cup granulated sugar
Preparation
Baking Directions:
To make french toast: Combine eggs, milk, brown sugar, cinnamon and vanilla beans in blender and blend until smooth.
Transfer mix to casserole dish and soak the brioche in the egg mixture.
Melt the butter in a non-stick pan and allow the butter to coat the bottom.
Gently lay in your brioche triangle and brown on both sides.
To make lemon curd: Heat a pot of water on the stove to a simmer.
Combine the eggs and sugar in a mixing bowl and whip smooth.
Add the lemon juice and zest to the egg mix to combine.
Place bowl on top of simmering water and whisk continuously till ribbon stage is achieved.
Remove bowl from pot and place in an ice bath-continue to whisk for one minute and then low to chill.
Transfer to container, cover and refrigerate overnight.
To make the berry compote: Rinse all the berries and place on a paper towel to dry.
Combine berries and sugar in a bowl, cover and marinate overnight.
Heat the berries in sauce pot just before serving (do not boil).
