French Toast with Walnuts and Mixed Berry Sauce

French Toast with Walnuts and Mixed Berry Sauce

Thick slices of toasted bread get a crisp, custardy finish, topped with crunchy walnuts and tangy berry sauce.

Total 40 min Makes 4 servings Calories 462/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This French toast is soaked in a cinnamon-vanilla custard, pan-fried until golden, and finished with toasted walnuts for crunch. A quick stovetop mixed berry sauce adds a tangy, jammy contrast that soaks into the warm bread. It's a satisfying weekend breakfast or brunch centerpiece that comes together in under an hour.

Ingredients

  • 1 1/2 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
  • 3 tablespoons granulated sugar, divided
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 4 large eggs
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 slices thick-cut bread, such as brioche or challah, slightly stale
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoons maple syrup, for serving
  • 1 powdered sugar, for dusting (optional)

Method

  1. In a small saucepan, combine the mixed berries, 2 tablespoons of sugar, water, and lemon juice. Cook over medium heat, stirring occasionally and mashing some berries with a spoon, until the sauce thickens slightly.

  2. Remove the berry sauce from heat and set aside to cool slightly while you prepare the French toast.

  3. In a wide shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, salt, and remaining 1 tablespoon sugar until fully combined.

  4. Place the walnuts in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned.

  5. Transfer the toasted walnuts to a small bowl and wipe out the skillet.

  6. Melt 1 tablespoon of butter in the skillet over medium heat.

  7. Dip each slice of bread into the egg mixture, letting it soak for about 20 seconds per side, then let excess drip off.

  8. Place 2 to 3 soaked bread slices in the skillet and cook until golden brown and set, about 3 minutes per side.

  9. Transfer the cooked slices to a plate and keep warm. Add more butter to the skillet as needed and repeat with the remaining bread slices.

  10. Arrange the French toast on plates, spoon the mixed berry sauce over the top, and sprinkle with toasted walnuts.

  11. Drizzle with maple syrup and dust with powdered sugar, if desired, before serving warm.

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    French Toast with Walnuts and Mixed Berry Sauce

    This French toast is soaked in a cinnamon-vanilla custard, pan-fried until golden, and finished with toasted walnuts for crunch. A quick stovetop mixed berry sauce adds a tangy, jammy contrast that soaks into the warm bread. It's a satisfying weekend breakfast or brunch centerpiece that comes together in under an hour.

    40 min 4 servings 462 cal

    Ingredients

    • 1 1/2 cups mixed berries (strawberries, blueberries, raspberries), fresh or frozen
    • 3 tablespoons granulated sugar, divided
    • 1 tablespoon water
    • 1 teaspoon lemon juice
    • 4 large eggs
    • 2/3 cup whole milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 8 slices thick-cut bread, such as brioche or challah, slightly stale
    • 3 tablespoons unsalted butter, divided
    • 1/2 cup walnuts, roughly chopped
    • 2 tablespoons maple syrup, for serving
    • 1 powdered sugar, for dusting (optional)

    Method

    1. 1

      In a small saucepan, combine the mixed berries, 2 tablespoons of sugar, water, and lemon juice. Cook over medium heat, stirring occasionally and mashing some berries with a spoon, until the sauce thickens slightly.

    2. 2

      Remove the berry sauce from heat and set aside to cool slightly while you prepare the French toast.

    3. 3

      In a wide shallow bowl, whisk together the eggs, milk, vanilla, cinnamon, salt, and remaining 1 tablespoon sugar until fully combined.

    4. 4

      Place the walnuts in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned.

    5. 5

      Transfer the toasted walnuts to a small bowl and wipe out the skillet.

    6. 6

      Melt 1 tablespoon of butter in the skillet over medium heat.

    7. 7

      Dip each slice of bread into the egg mixture, letting it soak for about 20 seconds per side, then let excess drip off.

    8. 8

      Place 2 to 3 soaked bread slices in the skillet and cook until golden brown and set, about 3 minutes per side.

    9. 9

      Transfer the cooked slices to a plate and keep warm. Add more butter to the skillet as needed and repeat with the remaining bread slices.

    10. 10

      Arrange the French toast on plates, spoon the mixed berry sauce over the top, and sprinkle with toasted walnuts.

    11. 11

      Drizzle with maple syrup and dust with powdered sugar, if desired, before serving warm.