Egg bread, extra egg yolks and half-and-half take a trusty diner classic to new levels of splurge. (Trust us, you won't regret going along for the ride.) Both the French toast and berries need to rest overnight, so this is an ideal make-ahead brunch dish. The recipe comes from the Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).



Macerated Berries

French Toast


Macerated Berries:

  • For berries: In a medium bowl, gently stir together the berries, sugar, orange liqueur, raspberry liqueur and lemon juice. Chill, covered, 8 hours or overnight.


French Toast:

  • For French toast: Brush the bread slices on both sides with melted butter and fit them snugly into a 9x13-inch baking dish. Set aside.

  • In a large bowl, whisk together the eggs and egg yolks. Whisk in the half-and-half, honey, vanilla and nutmeg. Pour the egg mixture over the bread. Chill, covered, for 1 hour or overnight. Remove from the refrigerator about 30 minutes before baking.

To assemble:

  • Preheat oven to 350°. Bake the French toast, uncovered, until a sharp knife inserted in the center comes out clean, about 35 to 40 minutes. Let cool about 10 minutes before cutting into squares. Serve with whipped cream and toasted almonds, if desired, and the berries and their juices.

Nutrition Facts

873 calories; 51 g total fat; 404 mg cholesterol; 525 mg sodium. 87 g carbohydrates; 18 g protein;