Brandy Brioche French Toast with Mascarpone

What You Need
1/2 tablespoon unsalted butter, plus more the griddle
1/4 cup maple syrup
3 tablespoon brandy
1 cup strawberries, sliced 
1 cup raspberries 
6 large eggs, beaten
1/2 cup heavy cream
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Four 3/4-inch-thick slices of brioche 
Toppings
Mascarpone cheese, softened
Confectioners sugar, for dusting

Step-by-Step
1. In a medium saucepan over medium heat, combine the berries with maple syrup. Cook until the berries until tender, about 3 minutes. Add the brandy and place on cook for an additional 1 minute,  about 4 minutes total. Set aside. 

2. In a large bowl, whisk together the eggs, heavy cream, cinnamon, ginger, and allspice. 

3. In a large cast-iron skillet over medium heat melt 1 tablespoon butter. Working in batches, dip the brioche in the egg mixture and coat evenly on both sides, turning once, until moistened but not soggy. 

4. Transfer the bread to the skillet and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the french toast to a plate and top with cooked berries, mascarpone cheese, and powdered sugar. 

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