Thick-Cut Brioche French Toast with Apricot Glaze

Method 5 steps

1. 01

   Whisk the eggs, milk, cream, sugar and vanilla in a shallow dish until no streaks of yolk remain.

2. 02

   Warm the apricot jam with the orange juice in a small saucepan over low heat, stirring until loose and glossy, about 3 minutes. Keep warm.

3. 03

   Soak each brioche slice in the custard for about 20 seconds per side, until saturated but not falling apart.

4. 04

   Melt 1 tablespoon of butter in a large skillet over medium-low heat. Cook the slices 3 to 4 minutes per side, until deep golden and the centers feel set when pressed. Add butter between batches.

5. 05

   Plate two slices, spoon the apricot glaze around them, dust generously with powdered sugar and finish with berries and a spoon of whipped cream.

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