• Adjust rack to middle position and preheat oven to 425 degrees. Coat a 9-by-9-inch baking dish with 1 TBSP butter (use a 9-by-13-inch baking dish and 2 TBSP butter for 12 servings). • Slice buns into 1/2-inch-thick strips, then halve crosswise to make pieces. • In a large bowl, whisk together eggs*, milk, brown sugar, cinnamon, two packets of crème fraîche (four packets for 12 servings), and a pinch of salt. (It’s OK if the mixture has some lumps!)

• Dip half the bun pieces into egg mixture; arrange in a single layer in prepared baking dish. Evenly dollop berry compote on top. • Dip remaining bun pieces into egg mixture; arrange in baking dish to form a second layer. Evenly pour any remaining egg mixture over top. • Bake on middle rack until golden brown, 25-30 minutes.

• Meanwhile, in a small bowl, combine powdered sugar and remaining crème fraîche. Using the back of a spoon or a rubber spatula, stir until smooth. TIP: Mixture will be very powdery at first but will come together— take your time!

• Let French toast bake cool 5-10 minutes, then slice into 6 pieces (12 pieces for 12 servings); divide between plates. • Drizzle with as much crème fraîche glaze as you like. Serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.