Preparation

MAKE THE BERRY COMPOTE

Whisk the sugar, lemon, cornstarch, vanilla, and a large pinch of salt until smooth in a HexClad 2 Qt Hybrid Saucepan. Stir in the blueberries and bring to a boil over medium-high heat. Add the raspberries, and continue to boil, stirring a few times, until the sauce is thickened, about 2 minutes. Remove from the heat and let cool slightly. 

MAKE THE FRENCH TOAST

In a large bowl, beat the eggs, whole milk, heavy cream, ⅓ cup of the sugar, the vanilla, cinnamon, and ½ teaspoon salt. 

Pour the mixture into a large shallow kitchen vessel such as the HexClad Hybrid Roasting Pan or divide the mixture among two shallow 9-by-13 baking dishes. Add the brioche in a single layer then let the bread soak for 5 minutes.

Flip the bread and soak for 5 minutes more until the custard mixture is mostly absorbed. Evenly sprinkle the top of each soaked slice of bread with the remaining ⅓ cup sugar. 

Heat the HexClad Hybrid Double Burner Griddle over medium, add the oil and butter and brush to evenly coat the entire surface as the butter melts. Arrange the soaked bread in a single layer on the griddle with the sugared side facing up. Cook until golden, about 2 to 3 minutes. 

Using a metal spatula, flip the toast. Cook until the sugared side is golden and caramelized, watching carefully as the sugar goes from golden to dark fast, about 2 to 3 minutes more. Carefully, the sugar will be too hot to touch, remove the caramelized french toast to a platter or plates in a single layer. Let the slices cool just until the sugar is crispy, about 2 minutes. 

Slather slices of French toast with creme fraiche and top with berry compote.