Berry Sugar Coated French Toast

What better way to open the new year than with the best French toast in the game? As you can expect I made the bread myself, and not just a simple bread, this is a Brioche!!! The number one bread for French toast. After dipping the bread in the batter, and toasting it well on both sides, I toss this beautiful piece of French toast in a berry-sugar mix. In order for the coating to stick to the bread properly and not melt immediately, I let the French toast to sit for a couple of minutes before tossing it in the sugar mix. Adding a sugar free whipped cream on top balances the sweetness of the coating and complete a round flavor for the whole dish. This is by far one of the best French toasts I’ve ever made and had in my life! Give it a try! A glimpse of history: The name “french toast” was first used in 18th-century when an innkeeper in Albany, New York replicated the dish in 1724. The recipe — and name — were brought to America by early settlers. In France, the dish is called “pain perdu,” meaning “lost bread.” Why lost bread? Originally, people made French toast from stale bread in order to make use of bread that would otherwise have been thrown away.