Brandy Brioche French Toast | Lazarus Lynch

Lazarus prepares a delicious Brandy Brioche French Toast topped of with a sweet berry sauce.

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6 large eggs, beaten
½ cup heavy cream
8 tablespoons sugar
½ cup brandy, divided
¼ teaspoon cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground allspice
Unsalted butter, for the griddle
10 1½-inch thick slices of brioche (large loaf)
Powdered sugar for garnish
8 ounces mascarpone cheese for garnish
Berry sauce
2 cups raspberries
2 cups strawberries
¼ cup brandy
¼ cup maple syrup


In a medium saucepan, combine the berries with ¼ cup of the brandy and the maple syrup. Cook over moderate heat until the berries are softened and sauce thickens, about 4 minutes.

In a large bowl, whisk the eggs with the heavy cream, sugar, ground ginger, cinnamon, and allspice. Transfer to a deep pan.
Cut a 2-inch pocket into the top of the bread.

Heat a large cast-iron griddle and lightly butter it. Working in batches, dip the brioche in the egg mixture, turning once, until moistened but not soggy.

Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes.

Transfer the French toast to a baking sheet. Top each piece with berry sauce, a dollop of mascarpone, and garnish with powdered sugar.


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