In the South, we love our Chantilly, so I’m bringing those flavors straight to the breakfast table. Thick-cut brioche gets soaked in a rich vanilla custard, coated with turbinado sugar, then caramelized on the Pitts & Spitts flattop until golden and crisp on the outside while staying soft and custardy inside.

Pile it high with fresh macerated berries, sweet Chantilly cream, a drizzle of maple syrup, and a dusting of powdered sugar, and you’ve got French toast that looks like it belongs at brunch but was made right in the backyard.

Ingredients

French Toast

• 4–8 thick slices brioche bread
• 4–6 eggs
• ½ cup heavy cream
• Vanilla extract, to taste
• Pinch of salt
• 1 cup turbinado sugar
• ½ stick butter
• Maple syrup, for serving

Fresh Berry Compote

• 2 cups mixed fresh berries
• ¼ cup granulated sugar
• Juice of ½ lemon
• Grand Marnier or Chambord, optional

Chantilly Cream

• 1 cup heavy cream, cold
• 1 cup whipped cream cheese
• Powdered sugar, to taste
• Vanilla extract, to taste

For Garnish

• Powdered sugar
• Fresh berries

Directions

1. Prepare the berries. Clean and thoroughly dry the berries, slicing larger berries as needed. Toss with granulated sugar and fresh lemon juice. Let the mixture rest while preparing the French toast so the berries release their juices and create a fresh, syrupy compote. For an adult version, add a splash of Grand Marnier or Chambord.
2. Make the Chantilly cream. Whip 1 cup cold heavy cream until soft peaks form. Add powdered sugar and vanilla to taste. Gently incorporate the whipped cream cheese until smooth and fluffy. Refrigerate until ready to serve.
3. Make the custard. Whisk together the eggs, ½ cup heavy cream, vanilla, and a pinch of salt. There’s no need to add sugar—the turbinado crust will bring plenty of sweetness.
4. Soak and sugar the brioche. Slightly stale brioche works best. Soak each slice in the custard until saturated without falling apart. Coat both sides with turbinado sugar.
5. Caramelize on the griddle. Preheat the flattop to medium heat. Melt butter across the cooking surface, then add the brioche. Cook until the bottom develops a deep golden-brown, caramelized crust. Flip and repeat, adjusting the heat as needed to caramelize the sugar without burning it.
6. Serve. Plate individually or family-style. Drizzle with maple syrup, spoon over the fresh berry compote, and finish with a generous dollop of Chantilly cream and a dusting of powdered sugar.

Crispy caramelized edges, custardy brioche, juicy berries, and Chantilly cream—this might be the fanciest thing to ever come off the backyard griddle.