One of the joys of this recipe is its flexibility across seasons. The fresh fruits – bananas, strawberries, and blueberries – are the stars of this dish, and they are generally available year-round.

You can use juicy, vibrant strawberries and plump blueberries. In colder months, you can still find bananas and frozen berries, which work wonderfully in this recipe. Opt for a slightly sweeter banana to bring a natural sweetness to the dish.

Here’s where you can find the components for your sweet brioche delight:

Eggs, milk, and vegetable oil: Easily available at any grocery store or local farmer’s market.

Brioche: Check the bakery section of your supermarket or visit specialty bakeries for fresh brioche. Treat yourself!

Agave syrup: Most health food stores and larger supermarkets stock agave syrup. Alternatively, online retailers are a reliable source.

Blueberries, bananas, and strawberries: Fresh options are typically found in the produce section, while frozen berries are a great backup.

Ricotta cheese: Look in the dairy section of your grocery store.

Cinnamon spice is a pantry staple found in the spice aisle.

Absolutely! This recipe is versatile and you can easily make any substitutions based on dietary needs or your personal preferences:

Brioche – replace with challah, sourdough, or any thick, soft bread. Gluten-free bread can also be used.

Agave syrup – you may want to swap it with honey, maple syrup, or even a light drizzle of sugar syrup.

Ricotta cheese – use mascarpone, cream cheese, or a plant-based ricotta for a dairy-free alternative.

Fruits – I love to experiment with seasonal fruits like raspberries, blackberries, apples, pears, and even pomegranates! So much tanginess and sweetness in pomegranate!

Vegetable oil – easily substitute with butter, coconut oil, or a neutral-flavored olive oil. I don’t like much flavor in my sweets so I try to use neutral oil. But other than that I use 100% olive oil!

This sweet cinnamon French toast is a star on its own but can also complement a larger brunch/breakfast menu:

Go with savory dishes like Shrimp Omelette, or Caprese Eggs Benedict.

For a dessert, go with my Apple Cinnamon Cake, Panna Cotta with Strawberry Compote, or Blueberry Pavlova.

I recommend pairing this cinnamon french toast with hot drinks such as hot chocolate, Earl Grey tea with milk, or a cup of cappuccino.

As an alternative, you may serve a glass of fresh orange juice or even Matcha Mango Pinepaple Smoothie.

For a celebratory brunch, pair it with a mimosa, a sparkling rosé, or a light prosecco.

Incorporate it into holiday breakfasts with mulled wine, spiced teas, and other festive treats.

This dish is best enjoyed fresh, but if you have leftovers, here’s how to store them in an airtight container and refrigerate for up to 2 days. Reheat gently in a toaster oven or microwave.

Avoid freezing the assembled dish as the textures may not hold up well. However, you can freeze the brioche separately and use it later.

• Slice the brioche thickly to absorb the milk mixture without falling apart.
• Allow the bread to soak in the egg and milk mixture for about 15 seconds per side. This ensures it’s moist and flavorful.
• Use medium heat and cook the bread until it’s golden brown on both sides. Avoid high heat to prevent burning.
• Arrange the fruits artfully for a restaurant-quality presentation.
• Serve the dish warm for the best experience. A quick drizzle of agave syrup ties all the flavors together.