Cinnamon Swirl French Toast

Of all the recipes in Seasons, our latest cookbook, this recipe gets used more by our crew than any other. The creamy custard gives new life to bread slightly past its prime. Thick slices of day-old brioche make the best French toast. Fresh brioche works, too. Just be careful to dredge the tender slices—not a deep soak—since the fresh brioche will fall apart if oversaturated. Top each serving with a medley of berries and a dollop of vanilla whipped cream. Serve with maple syrup.Printable PDF of this recipe here.Makes 4 ServingsFRENCH TOAST½ cup heavy cream5 eggs¼ tsp cinnamon¼ tsp nutmeg2 Tbsp brown sugar1 tsp pure vanilla extract1 loaf Macrina Cinnamon Swirl Brioche1 Tbsp vegetable oil1 Tbsp butter1 pint raspberries1 pint blueberriesMaple syrup, for servingVANILLA WHIPPED CREAM½ cup heavy cream2 tsp sugar1½ tsp pure vanilla extract FRENCH TOASTWhisk together the heavy cream, eggs, cinnamon, nutmeg, brown sugar and vanilla.Cut brioche into 1-inch-thick slices. Dredge pieces in custard mix. Sauté brioche in a pan with vegetable oil and butter until both sides are golden brown. Top with fresh raspberries, blueberries and a dollop of vanilla whipped cream. Serve with maple syrup.VANILLA WHIPPED CREAMIn a medium bowl, combine heavy cream, sugar and vanilla. Whip until mixture holds its shape, about 2 minutes.