French Toast with Dulce de Leche with Mixed Fresh Berries

Instructions

1. 1

   Prepare the Custard Base

   • In a shallow dish (like a pie plate) that's wide enough to fit a slice of bread, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, and salt.
   • Continue whisking for about 1 minute until the mixture is completely smooth, frothy, and uniform in color.
2. 2

   Soak the Bread

   • Place a large non-stick skillet or griddle over medium heat.
   • Working one slice at a time, dip the brioche bread into the custard mixture.
   • Allow each side to soak for 20-30 seconds, until it has absorbed the custard but is not falling apart. Do not press down on the bread.
3. 3

   Cook the French Toast

   • Add 1 tablespoon of butter to the preheated skillet and let it melt and foam.
   • Carefully place 2 soaked bread slices onto the skillet, ensuring they don't touch.
   • Cook for 2-4 minutes per side, until deep golden brown and crispy on the outside. The center should be cooked through and custardy, not raw.
   • Transfer the cooked slices to a wire rack set on a baking sheet and keep warm in a 200°F (95°C) oven.
   • Wipe the skillet clean with a paper towel and repeat the process with the remaining butter and bread slices.
4. 4

   Serve and Garnish

   • While the last batch is cooking, gently warm the dulce de leche in a small saucepan over low heat or in the microwave for 20-30 seconds until it's smooth and pourable.
   • Arrange two slices of French toast on each plate.
   • Drizzle generously with the warm dulce de leche.
   • If desired, dust with powdered sugar and top with fresh banana slices. Serve immediately.