Nutella-Stuffed Crunchy French Toast with Berries

In a bowl, combine ingredients for whipped topping. Using a electric hand mixer, whisk heavy cream until it forms soft peaks. Set aside in the refrigerator. 

In a bowl, combine berry topping ingredients. Toss until well combined, set aside.

Heat oven to 250ºF.

For the french toast, in a bowl, combine eggs, heavy cream, lemon zest and sugar. Whisk until pale yellow and frothy. Pour custard into a shallow dish. Then pour the crushed cornflakes in another shallow dish. Dredge the bread in the custard, coating both sides. Let the excess egg mixture drip off, then dredge in the crushed cornflakes, pressing gently to help them stick. Set aside on a plate. 

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add two slices of bread and cook until golden brown, about 3 minutes per side.  Transfer to a baking sheet and place in the oven to keep warm. Add remaining tablespoon of butter to the skillet and repeat with remaining bread. 

When ready to serve, spread Nutella on two slices of french toast. Top with remaining french toast slices. Top with whipped cream and berries.