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Thick-cut French toast piled with whipped cream and berries. This high calorie breakfast turns bread into dessert — and no one's complaining.
In a wide bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, and salt until completely smooth.
Heat a large nonstick skillet over medium heat, then melt 2 tbsp of unsalted butter until foaming but not browned.
Dip each slice of brioche bread into the custard mixture, soaking for 10 seconds per side for maximum moisture without over-saturating.
Place soaked bread slices onto the heated skillet. Cook for 3–4 minutes per side, adjusting heat to medium-low if browning too quickly, until golden and slightly crisp.
Repeat cooking with remaining butter and bread, keeping finished toast warm in a low oven.
In a chilled mixing bowl or stand mixer, whip heavy cream and powdered sugar to soft peaks; be careful not to overwhip or it will become grainy.
To serve, layer French toast on plates, pile whipped cream generously over each slice, and top with mixed berries. Dust lightly with extra powdered sugar if desired.
