French Toast Soufflé with Berry Compote

Preheat oven to 375°F/190°C. Grease a small baking dish (approximately 8x8 inches) with butter.

In a shallow dish, whisk together eggs, milk, granulated sugar, and vanilla extract until well combined.

Dip each slice of brioche bread into the egg mixture, ensuring both sides are fully coated. Arrange the soaked bread in the prepared baking dish.

Bake for 25-30 minutes, or until the French toast is puffed, golden brown, and cooked through.

While the French toast bakes, combine mixed berries and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices, forming a compote.

Remove the French toast soufflé from the oven. Serve immediately with a generous spoonful of warm berry compote.