Make the Chantilly Cream:

In the bowl of an electric mixer, pour in the sugar, heavy cream, and vanilla.

Start the mixer on low speed to mix the ingredients together and gradually increase the speed to medium-high.

Whip the mixture until stiff peaks form.

Spoon the cream into a bowl with a tight-fitting cover and chill until ready to use.

Make the French toast:

In a bowl of an electric mixer, combine the egg yolks. Vanilla, almond extract, and sugar.  Beat on medium speed until very light in color – about 5 minutes.

Pour in the heavy cream and whip for another minute.

Meanwhile, cut four 1-inch slices of brioche or challah bread.

Spoon the custard into a shallow bowl.

Place a large skillet over medium-high heat.  Melt 1 tablespoon butter.

Dip the bread slices into the custard. Don’t over-saturate the slices or soak them. Just dip lightly and place into the hot butter in the skillet.

Cook until golden – about 5 minutes.

Add the remaining 1 tablespoon of butter.

Flip the slices and cook the other side until golden – another 3-4 minutes.

Add the French toast to the serving plates.

Scoop or pipe a healthy dollop of the Chantilly Cream on both sides of the French toast.

Garnish with a dusting of powdered sugar, a few berries, and a sprig of fresh mint for color.