1: Prepare the batter: Whisk the eggs in a medium bowl. Whisk in the cream, cinnamon, vanilla, if using, and the salt. Pour half the batter in a nonreactive baking dish. Top two slices of brioche with sliced bananas, then top with chocolate chips. Lay the banana- and chocolate-chip covered brioche slices in the batter. Top with the remaining slices of brioche and pour the remaining batter evenly over the top of the sandwiches. Let the bread soak for 20 to 30 minutes.

2: In the meantime, make the berry compote: Combine the berries, cherries, prunes, if using, brown sugar, lemon zest, and water in a medium saucepan and cook on your grill’s side burner or on the stovetop for 20 to 30 minutes, or until the dried fruits soften. Keep warm.

3: Set up your grill for direct grilling and heat to medium. Heat a plancha or cast iron griddle on the grill grate at the same time.

4: Just before cooking, oil the plancha. Heat a pat of butter as well. When it sizzles, carefully transfer the French toast to the plancha or griddle. Grill until golden brown, then carefully turn and grill the second side. Transfer to a platter or plates. Top with some of the berry compote. Warm the brandy until it’s body temperature, then light it with a long-handled match. Pour over the top of the toast and berry compote. Serve as the flames die down.