French Toast & Berry Compote

by John DeLucie

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Vegetarian

Soy Free

Nut Free

Brioche is a classic French bread known for its rich, tender crumb and slightly sweet flavor, thanks to its high butter and egg content. To make his decadent French toast, Chef John DeLucie starts with thick slices soaked in a mixture of eggs, whole milk, heavy cream, vanilla extract, and a touch of cinnamon. This process ensures that the bread becomes infused with flavor and wonderfully custardy when griddled. He serves a hearty portion with sweet mixed-berry compote and tangy, creamy mascarpone cheese (cream cheese’s Italian cousin), whipped with maple syrup and cinnamon. It all adds up to the perfect treat-yourself weekend breakfast. Mimosas optional, but strongly encouraged.

Nutritional facts

Protein

22g

Carbs

122g

Calories

950

Fat

41g

Ingredients

Veg, Berries, Mixed, FrozenBriocheMascarpone CheeseVanilla ExtractAll Purpose FlourButterCinnamon StickCinnamonEggSugarHeavy CreamKosher SaltWhole MilkMaple Syrup

Reviews

4.5

Based on 200 reviews

I usually don't eat berries on my French Toast. But the Mascapone was really good

Celeste Presley · 02/20/25

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About John DeLucie

For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.