Brioche French toast with berry compote

Method

1. Put all the ingredients for the compote in a small pan and gently cook until the berries have thawed and softened and the sauce has thickened slightly, about 6-8 minutes (see Make Ahead).
2. Meanwhile, whisk the eggs with the milk and spices in a wide, shallow bowl. Melt a knob of butter in a frying pan over a medium heat.
3. When the butter is foaming, dip a slice of brioche in the egg mixture to coat both sides, then add to the pan and fry for 2 minutes on each side or until golden. Do this in batches, setting the brioche aside on a plate while you fry the remaining slices. Wipe the pan clean and add another knob of butter between batches if need be.
4. Serve the warm French toast topped with a dollop mascarpone, a generous portion of berry compote and a sprinkling of grated chocolate and orange zest.