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1
Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
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2
In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer.
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3
Cook over medium heat until the berries are softened and set aside until ready to serve.
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4
Keep warm.
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5
In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
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6
In a large nonstick griddle or skillet over medium heat, melt a large pat of butter.
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7
Be sure to cover the cooking surface with the melted butter.
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8
Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture.
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9
Turn bread over and be sure to not let the bread get too soggy.
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10
Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side.
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11
Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil.
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12
These will keep warm in the oven while the remaining slices are prepared.
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13
Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form.
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14
Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.
